Caramel Swirl Hot Chocolate Recipes

CARAMEL-SWIRL HOT CHOCOLATE

Steps:

• Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.)
• Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not overmix).
• Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.

CARAMEL CREAM SWIRL HOT CHOCOLATE

Steps:

• Combine chocolate sundae syrup and milk in a 2 quart saucepan over medium heat. Stir until the chocolate milk begins to steam and mixture is well blended. Remove from heat.
• Drizzle caramel sundae syrup into bottom corner of a 1 quart resealable plastic bag. Place 2 heaping tablespoons whipped cream over caramel syrup.
• Close bag gently, removing all air. Cut a 1/2" wide corner off the bottom of the bag. Ladle the hot chocolate into four serving cups.
• Squeeze topping from the bag in circular motion, creating a caramel cream swirl over each drink.

CARAMEL HOT CHOCOLATE

Steps:

• In 1-quart saucepan, stir soymilk and caramel topping until well blended. Heat over medium-high heat, stirring frequently, until hot.
• Pour into 2 mugs. Garnish with whipped topping and pecans.

COFFEE CARAMEL SWIRL ICE CREAM

Steps:

• Make caramel swirl:
• In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
• Make custard:
• In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
• In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

CARAMEL SWIRL HOT CHOCOLATE

Steps:

• Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.).
• Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not over-mix).
• Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.