Make the Salted Caramel

1. Melt the Sugar:
   • In a medium saucepan, heat the sugar over medium heat. Stir constantly with a wooden spoon as the sugar melts into a golden-brown liquid.
   • Don’t panic if it clumps at first; just keep stirring, and it will smooth out.
2. Add the Butter:
   • Carefully add the butter, one cube at a time. The mixture will bubble vigorously—this is normal! Continue stirring until fully combined.
3. Incorporate the Cream:
   • Slowly pour in the heavy cream, stirring constantly. The caramel will bubble up again, so take your time.
   • Let the mixture simmer for 1–2 minutes, then remove it from heat and stir in the sea salt.
4. Cool and Store:
   • Let the caramel cool for 5–10 minutes before using. Store any leftovers in a jar in the fridge for up to 2 weeks.

Prepare the Hot Chocolate

1. Warm the Milk and Cream:
   • In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the edges start to bubble (but don’t let it boil).
2. Add the Chocolate:
   • Lower the heat and whisk in the chocolate chips and cocoa powder until melted and smooth.
3. Incorporate Salted Caramel:
   • Stir in 2–3 tablespoons of the salted caramel sauce, adjusting to taste.
4. Finish with Vanilla:
   • Add the vanilla extract and whisk until everything is combined.
5. Serve:
   • Pour into mugs, top with whipped cream, drizzle with extra caramel, and sprinkle with a pinch of sea salt or chocolate shavings.