Our daughter has been working at Starbucks for about 3 years now; back when she started she turned me onto their signature hot chocolate. I really love thick chocolaty hot cocoa, and this was the best I had ever had. How sad I was to find out last year that they were discontinuing this product, I struggled to find really good hot cocoa to enjoy on our Beaverton frigid winter days. Then one day Trisha called and told me about another cocoa that Starbucks was selling that I would like just as well, I reluctantly gave it try telling myself that it would never be as good. Let me just say that I was very wrong, this is now the best coca that I have ever had and I do mean ever. This is a thick, rich and very flavorful cocoa. The other day, when I was messing around on Google, looking up ideas that used sea salt. I found a copy cat recipe for the Starbucks drink that my daughter turned me onto. I didn't follow the recipe exactly the way it was written simply because for me it was much easier to buy 2 of the items pre-made that to make them home made.
3 Tbs. - Hersey's Caramel Sauce (in the squeeze bottle)
4 Tbs. - Ganache
6 oz. - Milk
Whipped Cream (canned)
Pinch of Sea Salt (coarse)
12 oz. - Ghirardelli 60% Cacao Bittersweet Chocolate Bars (chopped)
1 C. - Heavy Cream
Place the chopped chocolate into a glass bowl, heat the cream over medium high just until it boils. Remove cream from the heat and pour over the chocolate. Stir until well combined and the chocolate has melted and become glossy.
In a sauce pot, mix the milk and Ganache over medium high heat just until hot and starts to boil. Drizzle 2 Tbs. of the caramel into your glass, and then pour in the hot chocolate. Using a spoon, combine the caramel and cocoa. Top with whip cream then drizzle on extra caramel sauce, sprinkle with the pinch of sea salt and enjoy.
Thank You to our daughter Trisha for sharing this fabulous hot chocolate with me!
Click here for a Printable Recipe...