Salted Caramel Hot Cocoa

makes 2 servings

• 2 tbsp unsweetened cocoa powder
• 1 1/2 cups milk
• 1/2 cup sugar
• 1 tsp Maldon sea salt
• 1/4 cup cream

In a medium saucepan, whisk the cocoa powder into the milk and set aside.

Pour the sugar into a heavy-bottomed saucepan that will comfortably fit the sugar with some headroom. Place over medium-low heat and stir gently with a wooden spoon to keep the sugar heating evenly.

As the sugar heats, it will turn from fine grains to white shardy pieces to golden shards to a melted amber puddle.

When the sugar is fully dissolved and a deep golden caramel, stir in the Maldon sea salt and take the pan off the heat. Pour the cream into the caramel in a thin, steady stream while stirring; the caramel will hiss, bubble and harden, so this is where it’s crucial to have a pan with enough room to prevent boil-over.

Return the pan to the heat and continue to stir to re-melt the caramel.

As you stir the caramel, heat the milk/cocoa powder mixture over medium-low heat until it begins to steam. Keep the milk under a simmer or you’ll get a milk “skin” on top, one of my least favorite surprises in my cocoa mug. Whisk the hot caramel into the milk and serve immediately, with or without marshmallows.