Salted Caramel Hot Chocolate
As if the rest of the year isn’t messy enough in my kitchen, come the busy holiday season I can barely stay on top of it. Not only does life get a little crazier with the parties, potlucks and shopping, but my holiday baking goes into overdrive, which means a lot of dirty mixing bowls, measuring cups and other baking tools cluttering up my counter tops. I love being in the kitchen, so it’s a happy time for me. I just don’t love the mess, and the one kitchen tool I’d be lost without is my dishwasher.
My 24” 6-Cycle/6-Option dishwasher from KitchenAid® brings the power of the industry’s top rated dishwasher to my kitchen. It helps me stay on top of the holiday messes, so kitchen time stays fun and festive.
KitchenAid® is the best performing dishwasher brand at the top of the dishwasher ratings. That’s because the ProScrub feature gives dishes 50% more coverage with targeted wash action. Plus, the 40 spray jets at the back of the dishwasher combined with the two targeted spray zones in the upper rack means sticky, caked-on messes come clean every time. For glassware, like the mason jars I use a lot in my kitchen, the heat dry cycles and stainless steel tub leave glass sparkling without any spots.
Having the best performing dishwasher means having the best looking dishes, glassware and cookware, so I can whip up something new at a moment’s notice, like this salted caramel hot chocolate. It’s so delicious and makes a lovely shared treat while taking a break from holiday shopping. Putting my feet up with a jar of this rich, chocolatey drink with real whipped cream and salted caramel drizzle is so decadent. It’s enough to get me geared-up for more shopping! The best part is, while I’m out enjoying the lights and sparkle of the season, my KitchenAid® dishwasher is at home taking care of the mess.
Salted Caramel Hot Chocolate
Makes 3 servings 1 cup (250 mL) granulated sugar, divided 3 tbsp (50 mL) water 3/4 cup (175 mL) heavy cream, divided ¼ tsp (1 mL) salt 2 cups (500 mL) milk ¼ cup (60 mL) cocoa powder ½ tsp (2 mL) vanilla extract To make the caramel, combine 2/3 cup (150 mL) of the sugar with the water in a small saucepan. Set over medium-high heat and cook while swirling the saucepan (don’t stir) for about 8 to 10 minutes until the liquid turns a light amber colour. Remove from the heat. Stir in ¼ cup (60 mL) of the heavy cream and the salt, and set aside. Pour the remaining ½ cup (125 mL) heavy cream into a mixing bowl. Whisk until light peaks form. Set aside the whipped cream. In a medium saucepan, combine the milk, cocoa powder, vanilla and remaining 1/3 cup (75 mL) of sugar. Set over medium-high heat and bring just to a boil, stirring frequently. Remove from the heat. Pour the hot chocolate into jars or heat-proof glassware. Top with the whipped cream and drizzle on the salted caramel (if the caramel has cooled too much to drizzle, warm it up again in the microwave in a microwave-safe container).
