For the caramel, heat the caster sugar in a saucepan over medium-high heat until it begins to dissolve. Swirl the pan and continue to cook until it becomes golden brown (5-10 minutes). Remove caramel from heat and carefully pour in the cream – as the caramel is hot, the cool cream will make it spit.

Immediately start whisking the mixture again over medium heat and once combined, add the Vanilla Paste. Once it has come together and is a nice smooth consistency, remove it from the heat and pour into a clean glass jar.

It will firm up once cool, but you can soften it by either microwaving it in short bursts until it becomes liquid again or by placing the glass jar in a container with hot water.

For the Hot Chocolate, heat 200ml milk per person over medium heat. Add 1-2 teaspoons of caramel sauce and stir until warm and dissolved – it will look like strong tea. Spoon NOMU Decadent Hot Chocolate into a mug stir in the caramel milk until melted and smooth. Top with a spoonful of vanilla whipped cream and an extra drizzle of caramel sauce.

Tip: This recipe makes about 1 cup of caramel sauce. Store any leftover caramel in a jar in the fridge. Heat it gently to soften and serve over ice cream, puddings or more mugs of hot chocolate!