Caramel hot cocoa

Fall is probably my favorite season. Unless Christmas counts as a season, and then Christmas is my favorite season. I love seeing the leaves changing colors, creating a gazillion of red or yellow vibrant hues before they pile themselves on the ground.

Stepping out of the house in the backyard, I hear the crisp leaves breaking underneath my flip flops. I glance at the grey sky hoping the sun will break through the clouds showering us with its golden light. I glance at the trees and stop for a few moments to watch a couple of leaves dancing in the wind.

I wish I could jump in a pile of leaves or play with hay while listening to Taylor Swift’s “The best day”

Life it beautiful in fall.

Until one day when rain comes and does not want to go away. Few days later flood, strong winds and power outages warnings pop up on the TV screen every 30 minutes. I’m not ready for this.

Days like these call for hot cocoa and snuggles in bed with my baby without worrying if we have power tonight or tomorrow or if the backyard becomes a lake and we may need a canoe to get out of the house.

Hot cocoa is by far my favorite drink on cold days. Who can resist a steaming mug of hot chocolate? I certainly and happily won’t.

This caramel hot cocoa is incredibly easy to make. It probably took me 10 minutes to make and photograph it before Tiffany and I started to sip on it. No one ones a cold hot cocoa, am I right?

To make the caramel hot cocoa, you need sugar-free hot cocoa mix (store bought or homemade), milk (2% please!) International delight caramel macchiato coffee creamer, caramel sauce and whipped cream.

Optional, a pinch of salt – I love adding just a touch of salt. It brings out the flavors of cocoa and caramel!

Heat the milk, coffee creamer and a little caramel sauce, (and salt if using) pour over the hot cocoa mix, top it with a dollop of whipped cream and drizzle more caramel sauce on top.

That’s it!

I told you it’s easy!

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