This past weekend, the Tokyo area was hit by a “blizzard”. I put it in quotations because I grew up in the Northeast U.S., where 4 inches of snow is not even worth mentioning. But here in eastern Japan, snow is unusual – once or twice a year at most – and usually just a dusting. Anyway, all usual transportation stopped for a day or two, and everyone was finding alternate ways to get where they needed to go, and doing a lot of walking in the snow and slush in shoes that were not intended for that kind of use. It seems like everything has been cold and wet, and when I come home to my non-heated house, the first thing I want is hot cocoa. This caramel hot cocoa is my recent favorite – if you want it to taste more like “salted caramel”, you can add a little extra salt!
Ingredients (serves 1)
1/4 cup sugar
2 tbsp cream
1 tbsp cocoa
3/4 cup milk
1/8 tsp vanilla
sprinkle of salt (or more to taste)
Put the sugar in a dry saucepan over medium heat until it begins to melt. Let the sugar melt and caramelize into a brown liquid. Don’t stir – but you can swirl the pan a little if it doesn’t melt evenly. Don’t walk away – it happens very quickly and the caramel can burn in an instant.
When the sugar is melted and has turned a reddish-brown, turn off the heat and add the cream carefully. It may splatter a little bit. Immediately whisk or stir, but don’t worry if it hardens up on you.* Add the cocoa and mix it into the caramel.
Add the milk and turn the heat back on medium-low. Whisk until the milk heats up and begins to steam. Then add the vanilla and salt.
* If the caramel completely hardens, just add the milk first, turn the heat on, and the caramel will melt into the milk. Then you can add the cocoa powder afterwards.