First Step: In a small bowl, whisk together 2 tablespoons of cocoa powder and 2 tablespoons of sugar with a bit of water to form a smooth paste, ensuring no lumps for a silky drink texture.

Second Step: Heat 1 cup of milk in a saucepan over medium heat until it’s warm but not boiling, stirring occasionally to prevent scorching and maintain that creamy consistency.

Third Step: Add the cocoa paste to the warm milk, stirring continuously until fully combined, which helps blend the flavors evenly and creates a rich base for your salted caramel hot chocolate.

Fourth Step: Stir in 2 tablespoons of caramel sauce and a pinch of sea salt to the mixture, adjusting the salt to taste for that perfect balance, and let it simmer gently for another minute to infuse the flavors deeply.

Fifth Step: Once heated through, pour the mixture into your favorite mug, noting that for dietary adaptations, you can use plant-based milk here to make it vegan or dairy-free without changing the core process.

Sixth Step: Top with whipped cream, an extra drizzle of caramel, and a light sprinkle of sea salt for a finishing touch that enhances both taste and visuals, making it adaptable for low-calorie versions by skipping the cream.

Final Step: Serve immediately while hot, pairing it with a simple side like a quick chocolate treat made from 200 grams of flour, 100 grams of sugar, 50 grams of cocoa powder, 2 large eggs, 150 milliliters of milk, and 100 grams of butter mixed and baked at 180 degrees Celsius for 30 minutes then cooled. This step ensures the drink is at its best, and you can store leftovers for reheating later.