A caramel corn–infused hot beverage: Caramel Corn Hot Chocolate.
For this Caramel Corn Hot Chocolate I used unsweetened almond milk to create a creamy base.
I also used some of my favorite homemade caramel corn for a concentrated caramel flavor.
Here’s how to make it:
Measure 1 cup of almond milk.
Pour the milk into a small saucepan and warm it over medium heat.
Heat the milk until hot and steaming.
When the milk is hot, add about ½ cup of caramel corn. Yes—adding caramel corn to the milk infuses it with a rich, buttery caramel flavor.
Stir briefly to soak the popcorn, then cover the pan and let the milk sit for about 15 minutes so it can absorb the caramel flavor.
After steeping, pour the infused milk through a fine-mesh sieve into a measuring cup or small bowl to remove the popcorn solids. Discard the solids.
If the milk has cooled, reheat briefly until warm to the touch. Chop 1 to 2 tablespoons of white chocolate (or use white chocolate chips).
Add the chopped white chocolate to the infused milk and stir until fully melted and smooth. Taste and add a little more white chocolate if you prefer it sweeter.
Pour the hot chocolate into a mug. Clear mugs work well to showcase the color and texture.
Top with a dollop of whipped cream.
Drizzle caramel sauce over the whipped cream for extra decadence. A small drizzle is enough to enhance the flavor without overwhelming it.
You can enjoy the drink as is, or top with a few extra pieces of caramel corn for texture—sip and nibble for the full experience. This warm, sweet, and comforting drink makes a fun and festive treat for the holidays.
Caramel Corn Hot Chocolate
25
3
28
1 serving
Ingredients
- 1 cup unsweetened almond milk
- ½ cup caramel corn homemade or store-bought
- 1 to 2 tablespoons finely chopped white chocolate (or chips)
- whipped cream
- caramel sauce
- additional caramel corn
Instructions
-
Heat the milk in a small saucepan until it is hot and beginning to bubble. Remove the pan from heat, add the caramel corn to the milk, stir, and place a lid on the pan. Let the milk absorb the caramel corn flavor for about 15 minutes. Pour the infused milk through a fine sieve into a measuring cup or small bowl to catch the solids; discard the solids.
-
If the milk has cooled, warm it briefly until hot to the touch. Stir in 1 tablespoon of white chocolate and taste. Add more white chocolate if you prefer it sweeter. Stir until the chocolate is melted and the drink is smooth.
-
Pour the hot chocolate into a mug. Top with whipped cream, a drizzle of caramel, and a few pieces of caramel corn. Serve with extra caramel corn on the side if desired.
Notes
- You can use any milk or non-dairy milk substitute for this recipe. Almond milk works nicely because it tends to be creamier than regular milk.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Disclosure: I received compensation and products for creating an original recipe and participating as a judge in the Pacific Natural Foods EveryDay Chef Challenge.