Skinny Caramel Hot Cocoa

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This is my new favorite mug…a gift from my very sweet mom!

The other day I was at Walmart with Mike who absolutely hates to shop.  Because of this I can only take him with me when I have a very short list…so this basically means I was running in (literally) for just a couple things and he was in the electronics department patiently waiting for me while I raced through the aisles at warp speed.  I happened to be sprinting through the baking aisle (surprisingly, they have a really extensive selection of Bob’s Red Mill products at Walmart) when I spotted a new (to me) extract:  caramel!  Of course, being the junkie I am for new products, I bought a bottle.

I’ve been making skinny hot cocoa quite a bit this winter, since it’s a great way to satiate chocolate cravings without any damage to the waistline (I have to save the calories for more important splurges, like Cream Puffs).  On its own this hot cocoa is fantastic…but add a splash of caramel extract and it’s transformed into something I’d happily choose even on special occasions when “skinny” isn’t required in the title of my hot cocoa.  ;)

A Note on Watkins Caramel Extract:  This is the first time I’ve had caramel extract so I don’t have anything to compare this brand to, but it is amazing stuff.  It’s a rich, dark color and thick in a velvety sort of way.  The smell is out of this world…I’m half tempted to dab it on my wrists and neck and call it perfume.  And its flavor is extremely caramel-y…I know it is an “imitation” extract, but they did a pretty great job imitating. 

Skinny Caramel Hot Cocoa (Inspired by The Fromagette’s recipe for Super Skinny Hot Cocoa)

Serves 1

1 cup milk (I use 2%)

1/4 cup water (or milk)

1 1/2 tablespoons unsweetened cocoa powder

Pinch sea salt

1/3 teaspoon pure vanilla extract

1/3 teaspoon caramel extract (I use Watkins)

1-2 packets Stevia or other sweetener of your choice (more or less to taste)

Whisk together the milk, water, cocoa powder, and salt in a small saucepan over medium heat; cook until the milk starts to steam and small bubbles form along the outside.  Turn off heat and whisk in the vanilla extract, caramel extract, and Stevia.  Serve hot.

Please note that I was not compensated for this post in any way; I recently discovered this product on my own and have been enjoying it ever since, and I thought you might enjoy it as well.  As always, opinions stated are my own.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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