I am so voting for Leslie Knope because she truly is a visionary. She is the brains behind salgar after all, which is nothing short of a revelation! Plus, salgar is going to save me a lot of $$$ that otherwise would have been spent at Starbucks.
Let’s start at the beginning. I’m a little bit in love with the Salted Caramel Hot Chocolate at Starbucks. However, there are two things wrong with this love affair. First, it costs me too much money. Second, they only serve the stuff during the holidays. I’ve kind of sort of half-heartedly tried to replicate it at home before, but never with much success. Probably because I wasn’t trying that hard.
This year, things are different. Which brings me back to Leslie Knope. When she introduced the world to salgar last week, well, I knew that my days of whipping up salted caramel hot chocolate to rival Starbucks’ had finally arrived. And I was right.
For those of you who don’t watch Parks & Rec (p.s. you should be), salgar is simply sugar and salt mixed together. Sure, everyone thought Leslie was crazy, but I’m a believer.
Which brings us back to the quest for the perfect salted caramel hot chocolate recipe. On Sunday I pulled all my ingredients together. Yummy hot chocolate. Perfect whipped cream. Caramel sauce. Salgar.
I nailed it. And I might even be so brave as to say that it’s better than Starbucks. The best part? When the whipped cream and salgar topping are gone but you still have hot chocolate left, you can just throw a little more cream and salgar on top! For some reason Starbucks doesn’t let you go back for seconds. Who needs them?
Salted Caramel Hot Chocolate
From Jane Maynard, This Week for Dinner
- Hot chocolate (whatever kind you like…but make sure it’s not flavored with cinnamon or peppermint or anything like that…just something pure…my favorite is melting chopped chocolate in milk)
- Salgar (see below)
- Perfect whipped cream (click through for “recipe”)
- Caramel sauce (the kind that’s made for going on/in drinks, I got mine at Starbucks, I’ve seen it at other stores, too)
Make your hot chocolate and pour in a mug. Add a pinch or two of salgar and a swirl of caramel sauce. Stir well. Top with whipped cream, another swirl of caramel sauce and salgar. Drink and get ready to thank me for transporting you to hot chocolate heaven in the comfort of your own home.
From Jane Maynard, This Week for Dinner, inspired by Leslie Knope
- 1 Tablespoon turbinado sugar (i.e. sugar in the raw)
- 1/2 teaspoon ground sea salt.
Mix. Done and done.