Salted Caramel & Clementine Hot Chocolate Sachets

The caramel-clementine balance is spot on—it's cozy but bright, like a winter drink that remembers summer. I've been making one every evening with the Velvetiser and the texture comes out perfectly smooth, no clumps at all.

The citrus isn't overpowering—it just lifts the caramel so the salt comes through clean at the end. Two sachets in the Velvetiser and the whole kitchen smells like a winter bakery, and it's rich enough that I don't feel the need for sugar on top.

I usually use these after dinner when I want something sweet but not heavy, and the clementine really cuts through the caramel so it doesn’t feel cloying. Each sachet dissolves perfectly in the Velvetiser in about a minute, no lumps left behind.