YOU at College Holiday Recipes

Ingredients

4 1/2 cups canned coconut milk (3 cans), whole milk, or any preferred milk
1/2 cup semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/4 cup salted caramel sauce
4-6 shots espresso (or 1/2 cup black coffee)
1 tablespoon vanilla extract
1 pinch flaky salt
whipped cream, for serving
grated cinnamon or chocolate shavings (optional)

Recipe by Mikayla Freeman

Launch Coordinator

Why I Love This Recipe

Most people can agree - there's nothing better than cozying up with a cup of hot chocolate around the holidays. Adding espresso and salted caramel really takes this one to the next level.

Ingredients

4 1/2 cups canned coconut milk (3 cans), whole milk, or any preferred milk
1/2 cup semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/4 cup salted caramel sauce
4-6 shots espresso (or 1/2 cup black coffee)
1 tablespoon vanilla extract
1 pinch flaky salt
whipped cream, for serving
grated cinnamon or chocolate shavings (optional)

Directions

1. Add the milk, chocolate chips, cocoa powder, caramel, espresso, vanilla, and a pinch of salt to a large pot. Place the pot over medium low heat until the milk is just about to boil, but not quite boiling yet. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.

2. Once the mocha is steaming, ladle into mugs, dollop with whipped cream, and top with marshmallows (if desired). Drink and enjoy!

My Favorite Holiday Cooking Song

San Luis - Gregory Alan Isakov

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