Description
Caramel Pecan White Hot Chocolate
Velvet-soft hugs in a mug for chilly days
Ingredients
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2 cups whole milk (or half whole milk + half heavy cream for extra decadence)
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½ cup heavy cream (or full-fat coconut cream for dairy-free)
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6 oz white chocolate, chopped (baking bars, not chips!)
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2 tbsp caramel sauce (plus extra for drizzling)
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Whipped cream, for topping (homemade or canned)
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¼ cup toasted pecans, chopped
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Optional: flaky sea salt for finishing
Instructions
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Heat the milk & cream: In a medium saucepan over medium heat, warm milk and heavy cream until steaming with tiny bubbles around edges (about 180°F). Avoid boiling; stir occasionally to prevent skin.
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Melt white chocolate: Reduce heat to low, add chopped white chocolate, and whisk constantly until smooth and glossy (2-3 mins). Be patient—constant stirring prevents seizing.
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Add caramel: Remove from heat. Stir in caramel sauce until swirls appear and it’s fully blended. Tip: Warm caramel briefly to help it mix smoothly.
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Serve: Pour into pre-warmed mugs, leaving room for toppings.
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Top with love: Generously dollop whipped cream, drizzle more caramel, and sprinkle toasted pecans. Add a pinch of flaky sea salt if desired.
Notes
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Toast pecans in a dry skillet 3-5 mins for max crunch and aroma.
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Pre-warm mugs with hot water for a longer-lasting warm drink.
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Whisk constantly when melting white chocolate—patience pays!
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Adjust sweetness by varying caramel amount or choosing salted caramel.
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For dairy-free, use coconut milk and vegan white chocolate bars.
Nutrition
- Calories: 390 cal Per Serving
- Fat: 23g
- Carbohydrates: 40g
- Protein: 7g