My Version Of Caramel Salted Cocoa Food

SALTED CARAMEL HOT COCOA

Steps:

• Pour the sugar into a heavy-bottomed saucepan that will comfortably fit the sugar with some headroom.
• Place over medium-low heat and stir gently with a wooden spoon or silicone spatula to keep the sugar heating evenly.
• As the sugar heats, it will turn from fine grains to white shardy pieces to golden shards to a melted amber puddle. Be patient!
• When the sugar is fully dissolved and a deep golden caramel, stir in the sea salt and take the pan off the heat.
• Pour the cream into the caramel in a thin, steady stream while stirring; the caramel will hiss, bubble and harden, so this is where it's crucial to have a pan with enough room to prevent boil-over.
• Return the pan to the stove over medium heat.
• Slowly whisk in the milk, stirring until the caramel is fully incorporated.
• Whisk in the cocoa powder.
• Continue to heat, stirring occasionally, until the cocoa is steaming.
• Serve immediately, with or without marshmallows.

MY VERSION OF CARAMEL, SALTED COCOA

Steps:

• 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.