Fall temperatures are finally starting to get colder. I mean, seriously, we’ve spent most of the autumn in the 70s and 80s, so it hasn’t ever really felt like fall. The one saving grace is that the leaves are starting to turn red and orange, and I’ve been able to enjoy some fall drinks like Pumpkin Spice Cocoa and this Salted Caramel Cocoa… eventually, you may even decide to skip your favorite coffeehouse stop altogether, because trust me, this is SO, so easy to make.

To make this super-simple salted caramel cocoa, just start by melting a stick of butter in your saucepan. This is going to give your drink a rich caramel flavor when the sugar melts in. Once the stick of butter has fully melted, add a cup of granulated sugar and 2 teaspoons of sea salt.

Whisk and let the mixture come to a simmer, then let it cook for about 5 minutes, stirring just about every 45-60 seconds.

Once the mixture has cooked for quite awhile and darkened slightly, add in 1/4 cup of unsweetened baking cocoa powder to the mixture. Whisk until well combined.

Slowly add 1 pint of heavy whipping cream (make sure the cream is at room temperature). Continue whisking until the mixture is smooth and creamy, then let it simmer for another 5 minutes, stirring occasionally. Remove the mixture from the heat and cool it slightly.

When you’re ready to enjoy your cocoa or share it with friends, simply pour 1/4 cup of the chocolate mixture into a Dixie® To Go cup, then fill it the rest of the way with warm milk, leaving a little room at the top for extra toppings. Stir well, and enjoy.

The great thing about this mixture is that it makes enough for several people, or it makes enough that you can keep it in the fridge for up to a week in an airtight container (allowing you to have seconds later, or even enjoy it another morning).

Of course, I don’t really think coffee is complete without some toppings. A little whipped topping, a drizzle of dark chocolate syrup and caramel sauce, and a sprinkle of sea salt and you’re all set to go!

This is just one of those things that makes life so much better in the fall. I mean, daylight savings time has been kicking my butt (who had the bright idea to make it get dark at 4:30 anyway?!) so having this little treat has been a good way to help me feel more motivated to get things done. Whether it’s taking the kiddo to appointments, trying to fight through my never-ending battle with procrastination, or just trying to stay awake when the clock says daytime and the sky says nighttime, a Salted Caramel Cocoa always helps.

With all of our appointments and field trips, it seems like we’re always on the go around here. So, I always need a way to make sure my drink is on the go, too. I love that Dixie® To Go cups are leak-resistant and have an insulated layer so my salted caramel mocha stays hot a longer and won’t spill when we’re heading out to the grocery store (or those times when I’m outside working while Zack jumps in a leaf pile!)

As moms, we’re usually all hoping for less mess, less cleanup, and less overall worry– can’t we all toast to that? You might remember how much I love these cups from my post on how to make a pumpkin spice cocoa at home, so you’ll know that I love how easy and convenient they are to allow me to enjoy hot beverages on the go!

How do you totally crush it in the fall? Let me know in the comments below, and don’t forget to share your favorite fall drink with me! Who knows, I might even re-create it!

I was selected for this paid opportunity as a member of CLEVER and the content and opinions expressed here are all my own.