(Not that liquid form . . . )
Quick Tip: A reader wrote in with the following comment:
"I recalled reading your blog entry about your Aunt's homemade caramels (pictured above) and the obsession with salted caramel that followed with dulce de leche ice cream. I just tried the new Starbucks SALTED Caramel Hot Chocolate and it was incredible. Perhaps, one of the best hot chocolates I've even experienced. Home-made hot chocolate on the stove from a box of Hersey's baking chocolate and the hot chocolate made from Mexican Chocolate Oxagon discs being the top tier of hot chocolates.
While I do not necessarily want to promote a large commercial chain known for sub-standard and unoriginal coffee drinks, I have to insist the salted caramel hot chocolate is a must-try! Especially during a late-night study session."
My first thought: Genius!! As I have made clear many times (e.g. here, and here, and the salty caramels mentioned above), salty caramel is a divine combination.
I too, bemoan promoting a large commercial chain (even one from Washington) but I know a good idea when I see one. Anyway, I have already raved about Haagen Dazs getting in on the salty caramel trend, with its fluer de sel caramel ice cream, a flavor that turned out to be tasty (but when is Haagen Dazs not?), but a little stingy with the caramel. I figured it wouldn't kill me to try Starbuck's new drink once, for research purposes . . . just so I can give you my review, and to aid me in developing a recipe for the delicacy that doesn't require a trip to Starbucks.
The verdict: my drink didn't stand up to the expectations. I could barely taste the salty caramel; it was kind of just a hot chocolate. I don't know if this is a reflection of the lack of uniformity at Starbucks, despite their best intentions; my drink was made by a bored and overworked high school kid who was busy leaving drawn shots of espresso unattended and pouring slapdash, foamless steamed milk. Also, I didn't order whipped cream; perhaps the cream is necessary to hold a thick caramely layer on top, highlighting the flavor.
In any case, I am certain I can do better and when my hot-chocolate drinking research produces a salty-caramel pinnacle, I shall share my findings. A tough job, but someone's gotta do it. Just be thankful you have me.
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