This decadent hot chocolate is just one of Nigella's many salted caramel recipes for Stylist. Serve with whipped cream if you dare.

Ingredients

Nigella's salted caramel sauce
250ml full fat milk
50g finely chopped dark chocolate

Method

To make a mugful, put 250ml full fat milk (actually, I go for Jersey Gold Top) into a small saucepan with 50g finely chopped dark chocolate, or 50g of dark chocolate (such as Hotel Chocolat) drops and 3 x 15ml tablespoons of salted caramel sauce. Cook, stirring over medium heat, until chocolate is melted and you have a rich hot liquid to pour into a waiting mug. If you want you could dollop whipped or squirty cream over the top, drizzling that with squiggles of salted caramel sauce.

Salted caramel hot chocolate