Warm Cinnamon Caramel Macadamia Milk With Whipped Hot Chocolate
Total Time: 00h 10m
Makes: 1 - 2 servings
This recipe is versatile and couldn’t be simpler. Use literally any base milk you want, dairy or non-dairy. Choose your favorite Fat Toad Caramel flavor and then choose your favorite Equal Exchange hot cocoa flavor. A sprinkle of cinnamon sugar trio on top. Put a shot of espresso in your milk or some vodka for a more grown-up version. This will be your new sugar rush. Great for sipping by the fire waiting for Santa to arrive. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 2 cups of unsweetened macadamia milk
- 1-2 tablespoons to taste, of Equal Exchange hot cocoa mix, I used the dark
- 1/2 cup of organic whipping cream
- 1-2 tablespoons to taste, of cinnamon caramel sauce
- Simply Organic Spice Right cinnamon sugar trio for sprinkling
Directions
- In a saucepan on gentle heat, combine milk & caramel sauce and warm through to desired temperature
- With a hand mixer or stand mixer, combine whipping cream and hot cocoa mix and mix for about 2 min or so until soft peaks form. Watch this as it can turn into chocolate butter real quick, which really isn’t a bad thing, but defeats the purpose here.
- Pour the milky caramel mixture into a large mug, spoon over the soft whipped hot cocoa, sprinkle with some cinnamon sugar trio.
