This sticky toffee hot chocolate takes the sweet and slightly salty flavour of sticky toffee pudding and turns it into a rich hot chocolate for the ultimate warm and cozy drink! For another comforting hot chocolate check out of chestnut hot chocolate with boozy whipped cream.
At a Glance: Sticky Toffee Hot Chocolate
- Prep Time: 5 minutes
- Steeping Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: ~30 minutes
- Servings: 4 servings
- Flavour: Sweet, buttery, with a hint of salt
- Skill Level: Easy
- Why this Works: Sweetened with a blend of dates and warm toffee sauce, this rich hot chocolate has a light chocolate flavour that's balanced with the buttery and salty flavour of the toffee sauce.
Sticky Toffee Hot Chocolate
There's nothing more enticing on a cold, blustery day than a warm mug of homemade hot chocolate. This sweet and slightly salty sticky toffee hot chocolate takes inspiration from another warm and comforting dessert – sticky toffee pudding. Sweetened with dates, as a nod to the dessert, this hot chocolate uses cocoa powder for a light chocolate flavour that isn't overpowering. Buttery, sweet and salty toffee sauce is blended into the hot chocolate and drizzled over a cloud of whipped cream for the ultimate warm and cozy drink!
For more cozy drink recipes check out our maple bourbon apple cider or our fragrant Turkish delight hot chocolate!
Ingredients for Sticky Toffee Hot Chocolate
Dates: I recommend using Medjool dates which are fairly soft and blend nicely into the milk. While a high speed blender will blend the dates almost completely, a regular blender should work as well. If you notice any bits of dates that haven't blended you can strain them out before adding back to the pot.
Milk: I used 2% milk but you can use whole milk for a richer hot chocolate.
Cocoa powder: I recommend using a good quality cocoa powder for this hot chocolate. I found that using melted dark chocolate overwhelmed the toffee flavour; and while it made for a delicious hot chocolate, that was all you could really taste. The cocoa powder adds a light chocolate flavour without overpowering the salted toffee notes.
Kosher salt: A generous pinch of kosher salt added to both the toffee sauce and the hot chocolate balances the overall sweetness of the drink and enhances that classic buttery toffee flavour of sticky toffee pudding. If using table salt, reduce the amounts by half.
How to make Sticky Toffee Hot Chocolate
1. Steep the dates
In a large saucepan combine half of the milk with the dates. Heat over medium high heat until the milk is hot but not boiling. Remove from the heat, cover, and let sit for 10 to 15 minutes while you prepare the toffee sauce.
2. Make the toffee sauce
Melt the butter over medium heat. Add the brown sugar, whisking to combine. Add the heavy cream and whisk until the mixture is fully emulsified. Bring the toffee sauce to a light boil and cook for 2 to 3 minutes until the sauce thickens slightly and darkens in colour. Remove from the heat and whisk in the kosher salt. Let cool.
3. Blend the dates
Transfer the warm milk and dates to a blender. Blend until the dates are completely broken down. It's ok if there are still bits of the dates left as you can strain them out. Wash the pot and then place a fine mesh strainer over the pot. Pour the date milk into the strainer, stirring to encourage all of the liquid to pass through the strainer. Discard any remaining solids.
4. Make the sticky toffee hot chocolate
Add the remaining milk to the pot along with the cocoa powder. Whisk until smooth and the cocoa powder has fully dissolved. Heat over medium until the hot chocolate is hot but not boiling. When hot, add ½ cup of the toffee sauce along with the kosher salt and whisk to combine. Taste the hot chocolate and add more toffee sauce if you prefer it sweeter. Keep warm while you prepare the whipped cream.
5. Serve the Sticky Toffee Hot Chocolate
To serve, whip the cream. Add the whipping cream to the bowl of a mixer. Whip on high with a whisk attachment. Once the cream begins to thicken add the powdered icing sugar and vanilla. Continue beating until the whipped cream has soft peaks.
Divide the hot chocolate between mugs and top with a dollop of the whipped cream. Drizzle with the remaining toffee sauce and enjoy!
More Cozy Recipes
- Molasses Brown Soda Bread
- Cheddar, Green Onion, and Yogurt Scones
- Chewy Pumpkin Cookies with Brown Butter Frosting
- Croque Monsieur with Apple Shallot Jam
- Toad in the Hole with Cider Onion Gravy
- Lamb Shank Pot Pie
Sticky Toffee Hot Chocolate
Ingredients
Sticky Toffee Hot Chocolate
- 4 cups milk divided
- 8 Medjool dates pitted
- 4 tablespoon cocoa powder
- ½ teaspoon kosher salt
Toffee Sauce
- 4 tablespoon butter
- ½ cup brown sugar packed
- ½ cup heavy whipping cream
- ½ teaspoon kosher salt
Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon powdered icing sugar
Instructions
- In a large saucepan combine half of the milk with the dates. Heat over medium high heat until the milk is hot but not boiling. Remove from the heat, cover, and let sit for 10 to 15 minutes while you prepare the toffee sauce.
- Melt the butter over medium heat. Add the brown sugar, whisking to combine. Add the heavy cream and whisk until the mixture is fully emulsified. Bring the toffee sauce to a light boil and cook for 2 to 3 minutes until the sauce thickens slightly and darkens in colour. Remove from the heat and whisk in ½ teaspoon kosher salt. Let cool.
- Transfer the warm milk and dates to a blender. Blend until the dates are completely broken down. Wash the pot and then place a fine mesh strainer over the pot. Pour the date milk into the strainer, stirring to encourage all of the liquid to pass through the strainer. Discard any remaining solids.
- Add the remaining milk to the pot along with the cocoa powder. Whisk until smooth and the cocoa powder has fully dissolved. Heat over medium until the hot chocolate is hot but not boiling. When hot, add ½ cup of the toffee sauce along with ½ teaspoon kosher salt and whisk to combine. Taste the hot chocolate and add more toffee sauce if you prefer it sweeter. Keep warm while you prepare the whipped cream.
- To serve, whip the cream. Add the whipping cream to the bowl of a mixer. Whip on high with a whisk attachment. Once the cream begins to thicken add the powdered icing sugar. Continue beating until the whipped cream has soft peaks.
- Divide the hot chocolate between mugs and top with a dollop of the whipped cream. Drizzle with the remaining toffee sauce and enjoy!
