Himalayan Pink Salt Caramel Hot Chocolate Recipe

Yield - 2 Servings

• 1 3/4 cups milk or half and half cream
• 3 Purdys' Dark Chocolate bars (120 g)
• 1/2 Purdys' Milk Chocolate bar (20 g)
• Himalayan Pink Salt Caramels
• 2 tbs milk or half and half cream

For Hot Chocolate:

1. Heat milk or cream in saucepan on medium heat, but do not boil.
2. Cut chocolate bars into small squares and whisk into heated mixture until melted.
3. Top with whipped cream and Salted Caramel Drizzle.
   
   

For Salted Caramel Drizzle:

1. Place caramels in saucepan on low heat, stirring constantly until melted.
2. Add milk or cream as required to give a sauce-like consistency.
3. Drizzle over the whipped cream on hot chocolate or use to decorate desserts.