Sticky Toffee Hot Chocolate
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!
Servings: 4 servings
Calories: 778kcal
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!
Notes
If using table salt, reduce the amounts by half.
Nutrition
Calories: 778kcal | Carbohydrates: 82g | Protein: 12g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 816mg | Potassium: 865mg | Fiber: 5g | Sugar: 75g | Vitamin A: 1974IU | Vitamin C: 1mg | Calcium: 406mg | Iron: 1mg
