This frozen caramel hot chocolate post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
A couple years ago I ate my way through Virginia Beach and one of the treats I tried for the first time was frozen hot chocolate. I absolutely loved it, and have been making my own ever since.
But this year, I decided to venture outside my frozen peppermint hot chocolate and try making frozen caramel hot chocolate, and I couldn’t be more yummified by the results!
I used Torani salted caramel flavoring syrup to bring the perfect sweetness and saltiness to the chocolate. Torani makes the best flavoring syrups, don’t they?!
And those mugs are the cutest ones I own – I absolutely love them. They’re from Joyjolt, and that curvy design makes me smile with every sip. For this frozen caramel hot chocolate recipe, they were the perfect home for both the beverage and the treats that went along with it.
I rolled the top edge of the mugs in thick hot fudge topping and then added chocolate covered pretzels. I’ll have to try it with white chocolate pretzels sometimes too!
Then I blended together hot cocoa mix, milk, ice and salted caramel flavoring syrup in a blender until thoroughly combined and poured the deliciousness into my pretzel’d mugs.
To make it even more decadent, pour on extra hot fudge sauce or chocolate sauce and drizzle a bit more salted caramel syrup. Add some whipped cream and toffee bits!
Now dig in with a spoon and/or straw.
Probably both.
Pin my frozen caramel hot chocolate recipe!
#ChristmasSweetsWeek recipes:
Beverages:
Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy
Candies:
Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife
Desserts:
Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise
Frozen Caramel Hot Chocolate
Ingredients
- 2 cups milk
- 4 packets hot cocoa mix
- 3 cups ice
- ¼ cup Torani salted caramel syrup
- hot fudge topping
- whipped cream
Instructions
- Pulse milk and hot cocoa mix in blender. Add ice and caramel syrup. Pour in glass. Top with hot fudge topping and whipped cream.
