Sipping Caramel

:: SIPPING CARAMEL :: I think it’s safe to assume that most of us have enjoyed a mug of hot chocolate in our collective lifetimes. The same can reasonably be assumed for things like “hot vanilla” or “white hot chocolate,” or lattes of every possible make and model. Recently, however, in a decidedly unique and noteworthy moment of beverage consumption at a local cafe near my house, I sipped on a mug of thick, rich drinking chocolate, and was stopped in my tracks. Drinking chocolate is sort of like hot chocolate’s more decadent, wealthy, and altogether more impressive older sibling. I say “impressive” literally here, as the experience left a true impression on me after I left the little eatery in which I savored every last drop of that stuff. I made a mental note (okay fine, and a note on my iPhone) to tinker with the concept at home in my little test kitchen, which I promptly and enthusiastically did.

In the end, I strayed from the chocolate form and found myself sipping on the most deliciously decadent, supremely cozy mug of frothy, amber-hued, caramel-laced cream. Yes, the result of said tinkering, was this otherworldly good Sipping Caramel. I deemed it “sipping caramel” rather than drinking caramel, as I think it kind of captures the experience a bit more precisely. This is a sipper – not something you toss back or chug or down in haste. This is to be savored and sipped … time is to be taken with this one. Nice and slow is the way to do it. If you happen to have some manner of shortbread just lying around, for dipping, then I highly recommend doing so, alongside the requisite sipping.

This couldn’t be any easier to make, either. We’ll simply warm a pint of half and half on the stovetop, along with about 5 TBSP of caramel (either homemade or store-bought) and a good pinch of salt. You could, of course, use salted caramel. I like to add an optional pinch of cinnamon, just to double-down on that warm sweetness, but again, it’s optional. We’ll transfer that caramel cream into a blender and drop in our superstar ingredient – coconut butter. If you’ve never used it, coconut butter is available at almost any supermarket these days and it includes both the coconut flesh and coconut oil – so it’s not the same as coconut oil (you can’t sub coconut oil here, is my point. The coconut butter is incredible here, as it will give our sipping caramel that alluring frothy foam cap that sits atop the mugs/glasses. It gives a nice extra layer to the drink, and incidentally, is a trick you’ll see in many vegan latte recipes. It works just beautifully here as well.

This sipping caramel is rich and decadent – a little goes a log way. I photographed it in a giant mug to really show you what that gorgeous foamy top looks like, but for real-deal serving, I actually enjoy using smaller mugs. Just finish your sipping caramels with a sprinkle of cinnamon on top and you’re off to the races.

Here is a ready-made pin for you! Simply add it to your “Cozy Recipes” or “Drink Recipes to Try” Board and you’ll be all set when the craving strikes.

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