Salted Hot Chocolate Mix

What was life like without this hot chocolate?! This is just SO good! I only use half of the suggested amount of sugar, still tastes amazing!

PUL Team - March 31, 2025, 3:28 p.m.

Hehe it’s hard to imagine life without this mix for us too 🤭 So glad you’re loving it, Anna!

This was way too sweet for my taste. I could’ve known: normally I use 2 tbsp cacao powder and a little less than 1 tbsp sugar for my own hot cocoa. So next time I’ll up the cacao and decrease the amount of sugar (200 g cacao and 100 g sugar). I do however like the convenience of a premixed cocoa blend! And I like the slight caramely hint the brown sugar provides.

I love this recipe, very chocolaty, which is just what i needed today! I did use a little less than 2 tbsp for 240ml of oat milk, still great taste 🥰🍫

Wow! Made it within 5 minutes and it’s sooooo good! I will make it as little gifts :)

🌟 RECIPE UPDATE: To improve the recipe, we’ve replaced the caramel shards with brown sugar. This change offers a similarly delicious salty-caramel flavour but makes the recipe much easier and quicker to prepare. Previously, we used granulated sugar to create caramel shards, which was more finicky and time-consuming. We hope you enjoy the updated version! 💛 xo, Sadia (14 Oct 2024)

I loooove this recipe ❤️❤️. I followed the steps in the recipe and it turned out to be amazing. I did the full amount so now I have a full jar to enjoy. Thanks so much.

I agree that making the caramel was hard. It didn't completely work and look as nice as the photos, but I let it cool and blended it anyway. The final taste was still delicious!

Unfortunately, this recipe isn't worth it. I did everything as written in the recipe, however crystals formed in my caramel. I still grinded it with the chocolate anyway, however the mixture turned stone-rock and almost destroyed my food processor. Tried to mix it with the rest of the ingredients, but there were still chunks of the caramel. Next time I will try a different recipe for hot chocolate.

PUL Team - Dec. 25, 2023, 11:45 a.m.

Oh so sorry about that, Tereza. Indeed, caramel shards can be a bit tricky sometimes. In case you don't want to go through the process of making the shards again, you can always add the sugar straight into the mix without caramelizing it first (which will also help to save time). I've also just shared some tips with Claire (see below comment) in case you do want to try the shards again - the wet pastry brush along the edges of the pan can really help to avoid crystal formation.

It sounded so delicious and I made the recipe for Christmas presents but the caramel didn’t work out ! :(
I tried it with cane sugar and again with normal white sugar. I didn’t stir it (was mentioned in the description) but the sugar didn’t dissolve completely, it was full of crystals and it stayed a bit moist after letting it cool down so I couldn’t use it for the chocolate mix. I don’t know what I did wrong, it tried it two times and I did everything written in the recipe 🤔
Do you have any ideas/tips?

PUL Team - Dec. 25, 2023, 11:29 a.m.

Hey Claire, aw I'm sorry to hear the caramel shards were being problematic. If the sugar isn't dissolving, a gentle swirl of the pan can help. The most important tip would be to make sure you're using a heavy-bottomed saucepan for even heating. To prevent crystallization, make sure any sugar crystals on the sides of the pan are dissolved before the mixture starts to boil. You can brush down sugar crystals with a wet pastry brush if they form on the sides. But do avoid agitating the sugar syrup once it starts to boil. After pouring the caramel onto the tray, it's important to let it cool and harden completely. If it's still moist or soft, it might need more time to set, or the caramel may not have been cooked long enough to reach the hard crack stage. I hope this helps in case you decide to give it another go, though adding the sugar straight into the mix (without caramelizing first) is also an option to speed things up :)

Made a jar up of this mix at the weekend and I now have a new favourite cosy drink. Loved how easy it was and convenient! Better than any instant hot chocolate mix I've ever bought. 😍

PUL Team - Oct. 30, 2023, 8:19 p.m.

Yay we're so glad that the hot chocolate mix was enjoyed, Charlotte! It's one of our favourites for a cozy night in 🥰

Silly question: sweetened or unsweetened dark chocolate? Thanks!!
=^~~^=

PUL Team - Jan. 21, 2023, 8:54 p.m.

Hey Damian, not a silly question at all! Either will work based on your preferences. We tend to use higher quality dark chocolate around 70%. The higher the percentage the more bitter the taste tends to be. If you find the drink too bitter with whichever chocolate you use you can add a touch of sweeter to taste 🙂