Hot Milk Chocolate with Caramel

caramelmilkchoc I’ve been wanting to make a caramel hot chocolate for a while, and today I made a few trials, using dark chocolate, milk chocolate, and cocoa. The best one was the one I made with milk chocolate, and perhaps it also would be the best addition to the line up of hot chocolates in our shops, since we have plenty of dark options, including our Extreme Cocoa. This is very sweet, but it’s very delicious.

I don’t exactly know what to call it, so let me know if you have any ideas! Here’s the recipe:

Murphys Hot Milk Chocolate with Caramel


200 g milk chocolate (good quality)
550 ml milk
250 ml caramel sauce

What to Do:


1. Make the caramel sauce. 
2. Melt the chocolate in a double boiler or microwave.
3. Combine the milk and caramel sauce in a saucepan and warm.
4. Add the warmed milk to the melted chocolate in small parts, mixing all the time, to create a smooth emulsion.
5. Warm to drinking temperature (55C).
6. Garnish with whipped cream, drizzle with caramel sauce, and enjoy!

Six servings.

The quality will really depend on the quality of chocolate that you use. I suggest Valrhona, Callebaut, or Lindt milk chocolate.

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5 thoughts on “Hot Milk Chocolate with Caramel

  1. My ideal hot chocolate is very dark, thick and sweet! Do you make your extreme hot chocolate with soy/rice/almond milk ever in the shops? I had your chocolate sorbet last summer – DIVINE!

  2. Have never done so, but maybe it’s something to consider. It certainly would get the attention of the lactose intolerant!

  3. I have gone through you entire recipes section and am totally fascinated! Just one question – anyway of making eggless ice cream?

  4. If you look up “Philadelphia Style” ice cream recipes, they should be without eggs. Or you can make one of our sorbets!

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