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Caramel Espresso Hot Cocoa, complete with snowman marshmallows. Because…’tis the season! Steamed coconut milk, sweet chocolate, shots of espresso, and real vanilla. This steaming hot mocha is creamy, rich, perfectly sweet, and best enjoyed with a large helping of whipped cream and a side of snowmen marshmallows. Perfect for sipping while trimming the tree…and all holiday season long.
I’ve know for weeks that today’s recipe would be something warm and cozy to sip on today. The weather is chilly, maybe it’s even snowing, you’re shopping, decorating, and all around just ringing in the holiday season.
Or at least this is the picture I have painted in my head. If you’re on the couch today taking is easy after yesterday, that totally understandable too.
Either way, a steaming hot caramel mocha is perfection for all occasions. It’s finally time to say, “tis the season”.
For as long as I can remember, my mom has started her mornings with a mug of hot cocoa. Not coffee, not tea, hot cocoa…every single day for literally my lifetime…and then some.
Growing up, her hot cocoa was much, much sweeter than it is today. In fact hers is barely sweetened today. When I was a kid, she’d drink the Ghirardelli mocha hot cocoa mix and it was delicious. Sweet, vanillay, nice and chocolatey, and with a little coffee flavor too.
Sometime in my teens she slowly started to ditch sweetened cocoa and lean into hot cocoa made with more cacao than cocoa. It’s her own version of a much less sweetened mocha.
We really love a steaming cup of mocha hot cocoa. So I wanted to share something similar, but with a special holiday touch.
The details – the snowmen marshmallows
I’ve made these once before and they are the cutest little dudes. They’re the easiest to create, and while they are not needed, they really make the hot mocha festive.
I usually skip the marshmallows when sipping hot cocoa. BUT…every now and then, they’re just what you need.
These snowmen consist of three regular old marshmallows, a pretzel stick, melted chocolate, one sprig of rosemary, and a sweet mini meringue cookie. That’s it. Simply thread the marshmallows onto the pretzel sticks, add a face and buttons with melted chocolate, tie on a “rosemary” scarf, and then finish him off with a peppermint top hat.
The creamy steaming hot mocha
It’s pretty simple. I love to use coconut milk for an extra creamy mug, but any milk will work. I should add, the higher fat, the creamier the mocha…and the better this will taste.
Then just add chocolate chips, cocoa powder, caramel (to sweeten things just a little), a few shots of espresso, and then real vanilla. The caramel adds just the right amount of sweetness that isn’t too much, but is just perfect.
If you have one, I highly recommend using a real vanilla bean with the seeds scraped out. It makes for a really special mug.
Then a small pinch of sea salt.
Each mug of warm mocha is thick, creamy, perfectly sweet, and heavy on the chocolate. One thing to keep in mind though, the hot chocolate itself is not overly sweet. Yes, the caramel sweetens things, but I don’t use a lot. If you prefer a sweeter mocha, just use more caramel or add maple syrup to sweeten.
If you’ll be adding the marshmallows, remember that those will also sweeten this up quite a bit.
The question is, do you enjoy extra whipped cream, marshmallows, or both? In my book, the holiday season calls for both…of course!
Hope you all had a great Thanksgiving and happy Black Friday too!
Looking for other warming holiday drinks? Here are a few ideas:
Lastly, if you make this Salted Caramel Espresso Hot Cocoa be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Caramel Espresso Hot Cocoa
Servings: 4
Calories Per Serving: 1237 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 1/2 cups canned coconut milk (3 cans), or whole milk
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup salted caramel sauce
- 4-6 shots espresso (or 1/2 cup black coffee)
- 1 tablespoon vanilla extract
- 1 pinch flaky salt
- whipped cream, for serving
- grated cinnamon or chocolate shavings (optional)
Snowman
- regular marshmallows
- pretzel sticks
- rosemary sprigs
- melted chocolate
- peppermint meringue cookies
Instructions
- 1. Add the coconut milk, chocolate chips, cocoa powder, caramel, espresso, vanilla, and a pinch of salt to a large pot. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.2. Once the mocha is steaming, ladle into mugs, dollop with whipped cream, and top with marshmallows - if desired. Drink and enjoy!
Snowman
- 1. Slide 1 marshmallow onto the middle of a pretzel stick. Press another marshmallow onto the bottom end of the pretzel stick. Tie the rosemary sprig around the top portion of the pretzel, then slide another marshmallow onto the top of the pretzel to secure the rosemary. You should have 3 pretzels lined up with a "rosemary scarf". Lay the snowman down flat on a parchment lined baking sheet (see above photos).2. Spoon the melted chocolate into a small ziplock bag and snip a very small portion of the corner off. Using the chocolate, draw the snowman eyes, a nose, a smile, and buttons. Dollop a small amount of melted chocolate on top of the snowman's head. Press a meringue cookie into the chocolate. Chill in the fridge until the chocolate is firm, 10 minutes.3. Use the marshmallows however you please! They keep well in a sealed container for up to a month. If storing longer than a day, skip the rosemary.
Yummy – I just halved everything for 2 and added some almond extract and of course – 1.5oz whiskey lol
Hi Mariana,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Hi! Do you think this could be made in the crockpot with the serving size increased for a large group?
Hi Deidre,
Sure, that should work well for you! Please let me know if you have any other questions! xTieghan
If I make this without the espresso, do I need to substitute or adjust the amounts of the other ingredients?
Hi Kaitlyn,
You can just skip the espresso:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hello! Where did you find the peppermint meringue cookies?
Hi Rachel,
I found those at Whole Foods, typically your local grocery store should carry something similar this time of year. Please let me know if you give the recipe a try! xTieghan
I’ve never used coconut milk before, and I’m unsure where to start-do you use canned coconut milk or refrigerated coconut flavored? Thanks!!
Hey Katie,
I like to use canned coconut milk. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Could you use espresso powder instead?
Hi Libby,
If you want to use espresso powder to make your espresso shot, yes that would work. I hope you love this recipe, please let me know if you give it a try! xTieghan
Where can we buy the mugs
Hi Candace,
Here is the link for the mugs:
https://shopstyle.it/l/bA4kn
Please let me know if you have any other questions! xTieghan
Hi there! Love your recipes. If I wanted to make this without the caffeine, would it still be okay without the espresso? Thanks!
Hi Brit,
Sure, it would be a yummy cup of hot cocoa as well! I hope you love the recipe, please let me know if you give it a try! xTieghan
Great, thanks! I tried it and loved it. You’re the best!
So glad to hear this:)
Am I missing the recipe for the peppermint meringue cookies?
I am very picky with coffee, especially my mochas. I find that I can never find an at home recipe that I like and end up going out a lot. BUT this recipe is heavenly!! Definitely one of the best mochas I’ve had, and it came from my kitchen! ?
Hey Autumn,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
Hi Sheri,
Those are store bought:) xTieghan
Definitely going to make this! Also, interested in your mom’s no-frills daily cup.
I hope you love the recipe Gaby!! xTieghan
Please share where the mug comes from!
SO cute! The mug adds to the enjoyment!
Thank You
Debbie
Hi Debbie,
The mug is from Anthropologie:
https://shopstyle.it/l/bA4kn
Please let me know if you have any other questions! xTieghan
True perfection! A work of art! What talent you have! Taste, creativity and the wow factor! Thanks Tieghan for always providing us with such motivation! Regards, Marie
Hi Marie,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Hi! Do you have a recipe for the salted caramel?
Hey Sunny,
Sure do! I used the caramel sauce from this recipe:
https://www.halfbakedharvest.com/caramel-mocha-nutella-brownies/
Please let me know if you have any other questions! xTieghan
OMG this recipes screens Christmas !!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!
Where is that mug from? it is adorable.
I would love to know where the mug was purchased too. I searched the net but couldn’t find this one. Thanks.
Would love to know where the mug is from too!!
Does the aroma from the rosemary go well?
I wouldn’t have thought to use as a garnish in hot chocolate
It’s a nice touch yes!
Where did the mugs come from??
Hi Evelyn,
Here is the link for the mugs:
https://shopstyle.it/l/bA4kn
Please let me know if you have any other questions! xTieghan
Here you go:
https://shopstyle.it/l/bA4kn
Both the mugs are from Anthropologie! The front one is the “Bundled Up monogram mug”
Thanks Jessie!
Hey Kathy,
Here is the link for the mug:
https://shopstyle.it/l/bA4kn
Please let me know if you have any other questions! xTieghan