Salted caramel hot chocolate is a delicious twist on classic hot chocolate. Make it with just a handful of ingredients on the stovetop or in the microwave.
I have a ton of hot chocolate recipes on the site, classic hot chocolate , rich and thick hot chocolate , white hot chocolate , but this is the hot chocolate I’ve been making the most this year.
Salted caramel and chocolate are just such a perfect pair, and when you mix them together in the form of a piping hot cup of salted caramel hot cocoa, it’s irresistibly good.
Ingredients
- Cocoa powder, sugar, and water: The hot chocolate base is a homemade syrup of cocoa powder, a little sugar, and water. Feel free to use natural or Dutched cocoa powder depending on your personal preference.
- Salted caramel sauce: Either store-bought or homemade sauce will work great here. If using regular caramel sauce, add a generous pinch of salt to the mix for that salted caramel flavor. Milk: Use whatever milk you have on hand, including non-dairy milks. The higher fat the milk, the richer and creamier your drink will be. For an extra rich drink, replace some of the milk with half and half or heavy cream .
How to Make a Salted Caramel Hot Chocolate
- Chocolate sauce: Stir together cocoa powder, sugar, and water over medium heat in a small pot until smooth.
- Caramel sauce: Stir in caramel sauce until completely incorporated into the chocolate sauce.
- Heat milk: Add milk and heat until piping hot. Don’t let the mixture come to a boil as this can cause the milk to curdle.
- Enjoy: Pour into a mug, top with toppings, and enjoy!
Does this taste like Starbucks’ Salted Caramel Hot Chocolate?
While not an exact replica of the Starbucks drink, if you’re craving their salted caramel hot chocolate, this will definitely satisfy those cravings.
I don’t have caramel sauce. What can I use instead?
The bad news is that you need caramel sauce or syrup to make this drink. The good news is that you can buy premade caramel sauce at almost every grocery store OR you can make it yourself with just a few ingredients. Use my shortcut caramel sauce if you’re in a hurry or give the real thing a try .
Can I double this recipe?
Yes! Double or triple this recipe with no preparation changes needed. To double the recipe ingredients, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
Can I make this with coffee?
Sure. Make a salted caramel mocha by replacing 1/2 cup of the milk with hot coffee. (It’s so good!!)
Can I make this hot chocolate in the microwave?
Yes. To make your hot chocolate in the microwave, combine cocoa powder, sugar, and water in a mug and stir until smooth. Microwave for 15 seconds and stir, making sure the everything is completely mixed.
Stir in caramel sauce until smooth. Stir in milk and microwave until steaming hot, about 1 to 1 1/2 minutes. Stir once more to make sure everything is well mixed. Top with toppings and enjoy!
More Hot Chocolate Recipes
- Peanut Butter Hot Chocolate
- Chai Hot Chocolate
- Baileys Hot Chocolate
- Snickerdoodle Hot Chocolate
More Starbucks Copycat Recipes
- Homemade Mocha
- White Chocolate Mocha
- Caramel Latte
- Iced Caramel Macchiato
- Chai Latte
- Caramel Macchiato
A Note on Serving Size
This recipe makes one cup of hot chocolate, enough to fill an 8-ounce mug. If you’d like to fill an oversized mug, 1 1/2 or double the recipe.
Ingredients
- ▢ 2 teaspoons ( 8g ) granulated sugar
- ▢ 1 ½ teaspoon ( 3g ) cocoa powder
- ▢ 1 tablespoon water
- ▢ 1 heaping tablespoon salted caramel sauce * plus optional more for topping
- ▢ 1 cup milk any percentage
- ▢ Marshmallows optional for topping
- ▢ Whipped cream optional for topping
Instructions
- In a small saucepan, stir together sugar and cocoa powder. Add water and heat over medium heat, stirring continuously until well-combined and smooth.
- Stir in caramel sauce followed by milk. Heat, stirring often, until milk is steaming hot. Do not let your hot chocolate come to a boil.
- Pour into an 8-ounce mug, top with whipped cream or marshmallows and optional extra caramel sauce, and enjoy!
Notes
These easy one-bowl, no-chill Snickerdoodles are crispy around the edges, soft and chewy at the centers, and so so good.
Hey, friend. I hope your day is off to an excellent start, and if not, don’t worry. It could be about to get a lot better.
Because today you could be making snickerdoodles.
And not just any snickerdoodles.
The best snickerdoodles.
Crispy around the edges, soft and chewy at the centers, spicy-sweet, and totally perfect snickerdoodles.
And if you don’t know exactly what a snickerdoodle cookie is or have never tried one before (no shame, I’d never had one till I was in college), I am so excited for you because now you get to try one for the first time.
What are Snickerdoodles?
Snickerdoodle cookies are basically sugar cookies rolled in cinnamon sugar made with one extra ingredient: cream of tartar.
Cream of tartar, which you get as a byproduct of winemaking , gives the cookies a soft and chewy texture and signature tangy flavor.
Ingredient Notes
- All-purpose flour: In this recipe, it’s really important to measure your flour either by weight or the spoon and sweep method (stir flour in its container to fluff it up, spoon it into your measuring cup, and sweep the excess off with the flat of a knife). Too much flour and your dough might not come together.
- Softened butter: You can use salted or unsalted butter–the recipe card has instructions for both. During the summer, make sure not to let your butter get too warm on the counter before using as it can cause your cookies to spread too much in the oven. You know your butter is the correct temperature if you can easily press an indentation into it with your finger but the butter around it still keeps its shape.
- Shortening: If you don’t have shortening, you can still make these cookies by replacing the shortening with the same amount of butter, but I don’t think the texture is quite as good (shortening makes a slightly thicker, more tender cookie). And you might consider adding shortening to your baking pantry . It has a long shelf-life and is a handy ingredient to have around.
- Cream of tartar: If you don’t have cream of tartar in your spice drawer, you can find it at your local grocery store in the spice aisle.
Can You Make Snickerdoodles Without Cream of Tartar?
Yes and no and probably. For this recipe, yes. What comes out of the oven will still be a fully functional cookie–but they will lack that tangy snickerdoodle flavor, still delicious, but not a quite a snickerdoodle, so also no.
For other snickerdoodle recipes, probably. Cream of tartar does more than just add flavor. It also acts as a leavener when combined with baking soda, so omitting it can change the texture of your finished product. The cookie will probably still come out okay, but the texture may be altered.
How to Make Snickerdoodles
- Cream: Cream together your butter, shortening and sugar followed by the remaining wet ingredients.
- Mix: Add the rest of the dry ingredients and mix until a slightly sticky dough forms.
- Scoop and roll: Scoop dough and form into balls before rolling in cinnamon sugar.
- Bake: Bake until cookie tops are cracked and they look just set. Cool and enjoy!
What does a snickerdoodle cookie taste like?
When you first bite into it, a snickerdoodle tastes like a cinnamon sugar cookie. But as you eat it, you’ll notice that it also has a slightly tangy flavor that is so good. This comes from the cream of tartar.
Do snickerdoodles have nuts?
Classic snickerdoodles do not contain nuts. BUT, if you’d like to add them, go for it.
Can you freeze homemade snickerdoodles?
Yes! Both the baked snickerdoodle cookies and the dough freeze extremely well.
To Freeze Baked Cookies: Transfer the cookies to an airtight container or freezer bag and freeze for up to 2 months. Cookies can be eaten frozen right out of the freezer or set on the counter for about 15 minutes to defrost.
To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid. After dough is frozen, transfer it to an airtight container or freezer bag and store in the freezer for up to 2 months.
To Bake Frozen Cookie Dough: Preheat oven to 400°F and place frozen cookie dough on a cookie sheet lined with parchment paper or silicone baking mat. Bake for 8 to 11 minutes.
More Snickerdoodle Recipes
- Snickerdoodle Hot Chocolate
- Small-batch Snickerdoodles
- Small-batch Pumpkin Snickerdoodles
- Snickerdoodle Sandwich Cookies with Eggnog Buttercream
- Salted Caramel Snickerdoodle Milkshake
More Favorite Cookie Recipes
- Peanut Butter Oatmeal Cookies
- Small-batch Chocolate Chip Cookies
- Small-batch Peanut Butter Cookies
- Small-batch Frosted Sugar Cookies
Recipe Notes
This recipe makes 24 small cookies. If you prefer regular-size cookies, the recipe will make a dozen. For the larger cookies, simply extend the baking time by 1 to 2 minutes.
Ingredients
Special Equipment
- ▢ Handheld electric mixer optional but helpful
Cinnamon Sugar
- ▢ 2 tablespoons ( 25g ) granulated sugar
- ▢ 2 teaspoons ground cinnamon
Snickerdoodles
- ▢ ¼ cup ( 2oz ) salted butter softened*
- ▢ ¼ cup ( 48g ) shortening room temperature*
- ▢ ¾ cup ( 150g ) granulated sugar
- ▢ 1 large egg
- ▢ 1 teaspoon vanilla extract
- ▢ 1 ½ cups ( 180g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1 teaspoon cream of tartar
- ▢ ½ teaspoon baking soda
- ▢ ⅛ teaspoon salt *
Instructions
- Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone baking mat.
Cinnamon Sugar
- In a small bowl, stir together sugar and cinnamon.
Snickerdoodles
- In a large bowl, cream together butter, shortening, and sugar.
- Add egg and vanilla and beat until well-combined.
- Add flour, cream of tartar, baking soda, and salt. Mix until just combined.
- Scoop and roll dough into 24 1 1/4-inch balls. Roll in cinnamon sugar mixture and place on baking sheets. Bake sheets one at a time for 8 to 10 minutes, until cookie tops are cracked and just set.
- Cool for 5 minutes on the baking sheet before transferring to a cooling rack. Serve and enjoy!
Notes
Adapted from AllRecipes
Greek yogurt aioli is a light and simple 3-ingredient dipping sauce you can make in just 5 minutes. It’s tangy, garlic-y, and perfect for serving with vegetables, fries, and chicken strips.
I shared my quick mayonnaise-based garlic aioli here a couple of years ago, and today, I have another aioli recipe for you that I use just as often, yogurt aioli.
Yogurt aioli is a fantastic lighter alternative to classic aioli that packs a huge flavor punch with very little work.
Ingredient Notes
- Fresh garlic: Make sure not to use sprouted garlic in your aioli. While you can usually get away with using sprouted garlic to some degree in cooking, when using it raw, it can give your aioli a slightly “off” flavor even if you cut away the sprouted portion.
- Full-fat Greek yogurt: Full-fat Greek yogurt is my go-to for aioli (I typically use Fage 5% these days), but any plain unsweetened yogurt can be used.
- Lemon juice: I like to use fresh lemon juice if I have lemons on hand, but bottled works just fine.
How to Make Yogurt Aioli
- In a small bowl, combine all ingredients and stir until well mixed.
- Taste and add more salt or pepper as needed.
- That’s it! Aioli’s made. Time to eat!
Variations
Chipotle aioli : Make chipotle yogurt aioli by stirring 1/8 teaspoon chipotle powder OR 1/2 to 1 teaspoon of adobo sauce from a can of chipotle peppers for a smokey, spicy flavor. Salad dressing: This aioli makes a fantastic creamy but still light dressing. Add milk by the 1/2 teaspoon until the aioli reaches your desired consistency. Richer aioli: If you find the aioli isn’t giving you the dipping experience you’re looking for, stir in a spoonful of mayonnaise. The mayonnaise adds a bit of extra fat that is extremely delicious.
Serve Aioli With
- Roasted Sweet Potatoes
- Smashed Red Potatoes
- Roasted Red Potatoes
- Roasted Broccoli
I don’t have a garlic press. What can I use instead?
Consider buying one! They’re one of the few single-use kitchen tools that I actually recommend. But if you want to make this aioli today, you can crush garlic without a garlic press.
If you own a microplane , use it to grate the garlic into a paste.
If you don’t own a microplane, finely dice the clove of garlic. Sprinkle with a little salt (the salt is abrasive and will help break down the pieces). Use the flat of your knife blade to smash/scrape the garlic into a paste.
Scrape that paste into the bowl with the rest of your aioli ingredients, and make the rest of the recipe as written, using slightly less salt since you’ve already salted the garlic. If you want to see this process, here’s a good video of this being done .
Do I have to use full-fat/Greek yogurt?
Nope. You can use any plain yogurt you like. I recommend full-fat Greek yogurt because it produces a richer, thicker aioli than non-fat regular yogurt, but use whatever unsweetened yogurt you have on hand/prefer.
Can I use this on sandwiches?
It’s up to you! I love yogurt aioli, but I don’t love it on sandwiches. My little sister on the other hand uses it on her sandwiches all the time. Try it out, and see what you think.
Can I double this recipe?
Yes. This recipe scales up with zero recipe changes needed. To double the recipe ingredients, in the recipe card below, hover over the serving size or click if you’re on mobile, and slide the slider. No other cooking changes are needed.
Can I make this ahead of time?
You can make this aioli up to 48 hours in advance. Store it in an airtight container in the refrigerator. However, because of the raw garlic, aioli not used within 2 days of being made should be discarded.
You Might Also Enjoy
- Chicken Shawarma with Yogurt Sauce
- Chipotle Chicken Tacos with Yogurt Sauce
- Loaded Baked Potato Salad With Yogurt
Ingredients
Special Equipment
- ▢ Garlic press
Small-batch Aioli
- ▢ ¼ cup ( 57g ) unsweetened whole milk Greek yogurt *
- ▢ 1 garlic clove crushed
- ▢ 1 teaspoon lemon juice
- ▢ ⅛ teaspoon salt
- ▢ ⅛ teaspoon pepper
Instructions
- In a small bowl, combine all ingredients and stir until well-combined.
- Taste and add more salt and pepper if needed.
- Serve and enjoy!
Notes
Salted Caramel Hot Chocolate
Ingredients
- 2 teaspoons ( 8g ) granulated sugar
- 1 ½ teaspoon ( 3g ) cocoa powder
- 1 tablespoon water
- 1 heaping tablespoon salted caramel sauce * plus optional more for topping
- 1 cup milk any percentage
- Marshmallows optional for topping
- Whipped cream optional for topping
Instructions
- In a small saucepan, stir together sugar and cocoa powder. Add water and heat over medium heat, stirring continuously until well-combined and smooth.
- Stir in caramel sauce followed by milk. Heat, stirring often, until milk is steaming hot. Do not let your hot chocolate come to a boil.
- Pour into an 8-ounce mug, top with whipped cream or marshmallows and optional extra caramel sauce, and enjoy!
