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In a small saucepan, add the sugar and the water and place on medium heat. Once the syrup reaches the right temperature, it will begin to gently bubble. Don't be tempted to boil it as it will burn. Once it begins to bubble, stir regularly and keep a close eye on it. Eventually, it will start to darken and turn a golden yellow color.
As soon as it reaches the correct color, remove the syrup from the heat. Throw in your butter and whisk until fully combined. Then, add the cream along with the pinch of salt. Stir well. You should be left with a thick caramel sauce! Amazing, right?
Set aside and allow to cool while you prep the rest.
In a small pan, combine the cocoa powder and cream. Using a small whisk, beat until you have a loose paste. (the reason to do this is that it prevents you from getting lumps in your chocolate milk).
Once you have formed a paste, place the pan on medium heat and then add the milk. Gently heat and stir until all the ingredients are combined. Once the mixture begins to gently bubble, go in with your chocolate chips. Constantly stir so that the chips don't burn or stick.
As the chocolate melts, it will become incorporated into the milk.
Some people like to blend the chocolate milk to make it frothy at this point. We prefer to use a whisk to save washing up.
Take a shot of espresso and add it to a tall mug. Add your two tablespoons of salted caramel sauce and stir to combine.
Add three tablespoons of heavy cream and your half cup of chocolate milk.
Top the glass with a few tablespoons of whipped heavy cream. Drizzle with homemade caramel sauce and finish with a small pinch of sea salt.
Get stuck in and enjoy