Starbucks Salted Caramel Hot Chocolate

The hot chocolate is smooth, creamy, thicker than a lot of hot chocolates and very rich; it’s really best served with Fleur De Sel salt; using regular table salt will not create the same flavor expectation!

1/4 cup bittersweet good quality cocoa (Hershey’s European Dark)
1 ounce bittersweet chocolate, chopped
1 cup half and half or milk – substitute 1% for a lower fat version
1/2 cup heavy cream – No substitute!
2 tablespoons granulated sugar (Use vanilla sugar for even more great flavor)
1/4 teaspoon vanilla extract
2 teaspoons Turbinado sugar
Whipped Cream
1/8 teaspoon Fleur De Sel
3 tablespoons caramel sauce
Whisk cocoa, half and half, heavy cream, and 2 tablesoons sugar in a medium sized sauce pan.

Add bittersweet chocolate and heat over medium heat, whisking constantly until sugar has disolved and chocolate has melted. Heat mixture until hot and just under boiling. Remove from heat and stir in vanilla extract.
Heat caramel syrup in microwave to warm. Swirl about 2 tablespoons of warmed caramel in mug. Reserve remaining caramel to drizzle on top. Pour hot chocolate into mug. Top with whipped cream, drizzle with caramel sauce, sprinkle with fleur de del, and sprinkle with Turbinado sugar.