Ginger Caramel Cocoa
- 3 1/2 cups fat-free, 2% or whole milk
- 1/2 cup caramel syrup
- 1/3 cup chocolate syrup or dark chocolate syrup
- 1 teaspoon ground ginger
- Crystallized ginger, optional
In a medium saucepan, combine milk, caramel syrup, chocolate syrup and ginger. Cook, stirring frequently, over medium heat until hot. Do not boil.
Ladle into four 10- to 12-ounce mugs. Serve with crystallized ginger on skewers, if desired.
If making in a hot cocoa maker: In a 60-ounce hot cocoa maker container, combine milk, caramel syrup, chocolate syrup and ginger. Cover and prepare according to manufacturer’s directions for high-speed heat-and-froth. Serve as directed above.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.