Ghiradelli Salted Caramel Hot Cocoa & Fair Ivy Goodies

Coming back from Florida, let me be clear, I am COLD. Driving up the coast, I hit snow and was about to cry as I drove though it. I am not a northern girl, I don't care if I was born in Ohio! This sea salted caramel hot cocoa is a delicious treat based off the Salted Caramel Hot Chocolate I love to get at Ghiradelli in downtown Disney. It's the perfect thing to come home and make myself after a long day.

Do you not LOVE these little flour sack napkins? I got a surprise package from Fair Ivy, a company that does subscriptions where you get a surprise gift of something beautiful and handmade. The adorable packages come hand wrapped and are a serious treat. I was so excited to open mine, and it couldn't have come at a better time! The package came the night I was making this recipe, and they were perfect little additions to the photos.

The flour sack napkins I got are from tina produce - but Fair Ivy sends out a variety of handmade things. I'm not one for beauty box subscriptions due to the fact that I have stuck with the same makeup brands since high school and there is a high chance it has a nut oil in it and I can't use it due to Jason's allergies. I love this because it's a varied surprise! You can check out some of the other past products they have had here. This would make a PERFECT Valentine's gift....especially to yourself. I tend to buy myself Valentine's day gifts, oops!

Click through to read how to make the yummy hot cocoa and warm up your winter blue(berries)

What You'll Need
1 Cup Skim Milk + 1 Teaspoon
2 Squares Ghiradelli Baking Chocolate, 80% Cocoa, Unsweeted
1/2 Tablespoon Brown Sugar
1/2 Tablespoon White Sugar
Whipped Cream
4-5 Caramels
Fleur De Sel
Salted Caramel Sugar (optional)

For one serving, follow these instructions. For two of more, keep doubling the recipe.

First, melt 2 square baking chocolate and sugars over medium low heat in a saucepan.

Add the 1 cup of milk and the pinch of salt and stir until mixed well. Pour into a mug.

In a small Pyrex dish, place a few caramels from the grocery store bulk section - about 4 per serving - with a small pinch of fleur de sel. Melt in the microwave, checking after 20 seconds. Add the teaspoon milk, stir, and melt for about 10-15 seconds more.

Top the cocoa with whipped cream, then drizzle with your sated caramel. You can add salted caramel sugar (available here) like I did for decor if you want - it's really yummy! Or try getting a Ghiradelli caramel chocolate square and topping it off like they do it in the Ghiradelli store.

The beautiful napkins in this post were provided care of Fair Ivy. The opinions and ideas expressed are my own. For more information - read the disclosure of this blog.