This over-the-top hot chocolate float can work as a decadent drink or wow-worthy dessert.
- 8 scoops butter pecan ice cream
- 24 ounces hot chocolate (see recipe below)
- 1/2 cup chopped pecans
- 1 tablespoon Kosher salt
- 1/2 cup chocolate shavings
- 1 cup caramel sauce
- 12 ounces condensed milk
- 12 ounces half & half
- 16 ounces milk chocolate, chopped or grated
- 1/4 teaspoon almond extract
To make the hot chocolate:
Heat condensed milk and half & half to a simmer, add almond extract. Place chopped chocolate into a bowl, pour the milk mixture over the chocolate and whisk until smooth.
To assemble the hot chocolate float:
Pour a bit of your purchased caramel sauce onto a small plate. Dip the rim of a tall glass mugs or old fashioned milk shake glasses into the caramel. Sprinkle the rims with kosher salt, chocolate shavings. Add 2 scoops of butter pecan ice cream into each glass. Add hot chocolate, garnish top with chopped pecans.