Smokin' Hot 

Hot chocolate meets its match 
| Recipes | Editorial Staff
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

Ham-mer Time

A lighter ham for Easter »

Brine of the Times

Three inspired spring pickle recipes »

The Investment Piece

A little bit of bottarga goes a very long way »

Crispy Baby Artichokes with Anchovy Aioli

Recipe adapted from Mike Friedman, Red Hen,... »

Easter Ham with Muscadet and Herby Crème Fraîche

Recipe from the Tasting Table Test Kitchen »

Pickled Rainbow Carrots

Recipe from the Tasting Table Test Kitchen »
pin-it

Hot chocolate has long had a monopoly on steamy cold-weather sips. But hot cocoa has a newfound competitor in Autumn Martin’s sipping caramel. Martin, the founder of Hot Cakes Molten Chocolate Cakery in Seattle, Washington, spikes the rich beverage with mezcal (a distinctive smoky liquor distilled from fermented juice of the agave plant), tipping the drink into adult-only territory. The smoky addition cuts through the thick, salty-sweet caramel, promptly welcoming the sipping caramel into our winter beverage repertoire.

Salted Sipping Caramel with Mezcal

Yield: 4 servings


Cook Time: 15 minutes

  • INGREDIENTS
  • Salted Caramel Sauce

    ¾ cup heavy cream

    ¾ cup granulated sugar

    1 teaspoon unsalted butter, at room temperature

    ½ teaspoon kosher salt

     

    Sipping Caramel

    ½ cup heavy whipping cream

    1 cup half-and-half

    2 tablespoons mezcal

    Flaky sea salt

DIRECTIONS

1. Make the caramel sauce: In a small saucepan set over medium heat, add the cream and heat until warm. In a separate medium saucepan set over medium heat, add the sugar and cook until the sugar is melted and turns light gold in color, 7 to 10 minutes. Gradually whisk in the heated cream, a little at a time, whisking after each addition to avoid any lumps. Once all the cream is incorporated, remove the pan from the heat and whisk in the butter and salt. Cool the caramel slightly or, if using later, cool the caramel completely and transfer to an airtight container. Store the caramel in the refrigerator for up to 1 week.

2. Make the sipping caramel: In a medium bowl, add the cream and whisk until soft peaks form. In a small saucepan set over medium-low heat, add the prepared caramel sauce and the half-and-half. Cook, whisking constantly, until the caramel is melted and the drink is hot and frothy. Stir in the mezcal.

3. Pour the sipping caramel into 4 small heat-safe glasses and top with the whipped cream, sprinkle with sea salt and serve warm.

Go to Hot Cakes Molten Chocolate Cakery's Website
  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Hot Cakes Molten Chocolate Cakery 5427 Ballard Ave NW Seattle WA 98107 206-420-3431
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join