My Version of Caramel, Salted Cocoa

Baby Kato


Make sure to use a good quality cocoa for this one. The better the cocoa the better the outcome.

Please don't be tempted to not use the enhances the dark depths of the bittersweet chocolate and the sweet golden caramel.

The alcohol in this drink is strictly optional. It is so good both ways, you won't be sorry.


★★★★★ 4 votes

5 Min
15 Min
Stove Top


  • 3 Tbsp
    bittersweet cocoa, good quality
  • 1 c
    2% low-fat milk
  • 1 - 2 Tbsp
    caramel ice cream topping
  • 1/8 c
    heavy cream
  • 1 oz
    butterscotch schnapps or 1 oz butterscotch liqueur (both optional)
  • 2 oz
    whipped cream ( garnish)
  • 1 tsp
    bittersweet chocolate shavings ( garnish)
  • 1 Tbsp
    caramel ice cream topping ( garnish)
  • 1/16 tsp
    coarse sea salt

How to Make My Version of Caramel, Salted Cocoa


  1. Heat milk in pot on low heat -- till nice and hot -- do not boil.
  2. Mix in the bittersweet cocoa and blend well.
  3. Add the caramel, cream and butter shot to the warmed milk and stir well.
  4. Top with the whipped cream and sprinkle on chocolate shavings.
  5. Next drizzle the caramel over the whipped cream and chocolate, lastly sprinkle on the salt.
  6. Now sit back and enjoy this decadent treat. You won't believe the flavor.

Printable Recipe Card

About My Version of Caramel, Salted Cocoa

Course/Dish: Hot Drinks
Main Ingredient: Dairy
Regional Style: Canadian
Other Tag: Quick & Easy
Hashtag: #hot-cocoa

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