• 6 cups milk (best with 2% or whole milk)

    • 1/2 cup heavy whipping cream

    • 6 oz. Milk Chocolate and Salted Caramel, very finely chopped


    1. First make the ganache, pour the heavy whipping cream into a medium saucepan. Over low to medium-low heat, bring the cream to a simmer and remove from the stove.

    2. Immediately add Milk Chocolate and Salted Caramel. Slowly stir with a wooden spoon or rubber scraper until the chocolate is completely melted and uniform.

    3. Pour the ganache into a small bowl and refrigerate until firm.

    4. Pour the 6 cups of milk into a large saucepan. Over low to medium-low heat, bring the milk to a full simmer and almost boiling. Divide evenly into 6 heat-safe cups.

    5. Add 1 to 2 Tbsps of Salted Caramel Ganache into each cup of steaming milk stir until smooth, and serve immediately.

      If you have remaining ganache, it can be tightly covered and refrigerated for up to two days.

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