Rather than using commercial butterscotch in hot chocolate, we make our own out of sugar and cream. A shot of Scotch deepens the flavor, adding a wisp of smoke and a touch of vanilla. Top with whipped cream, a drizzle of the boozy butterscotch, and flaky sea salt.
Makes 4 servings
INGREDIENTS
- 2 tablespoons granulated sugar
- 6 ounces Scotch, divided
- kosher salt
- 1/4 cup heavy cream
- 1/4 cup cocoa powder
- 3 cups whole milk
- 4 ounces milk chocolate chips
- 4 ounces bittersweet chocolate chips
- Whipped cream
DIRECTIONS
- Heat sugar in a small saucepan over medium high heat, swirling gently as it melts until a golden caramel color is reached. Pour in 2 ounces scotch and heavy cream. Whisk until homogenous. Season with a pinch of kosher salt. Pour caramel into a bowl and set aside.
- In medium saucepan, stir cocoa with another pinch of salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Whisk in caramel, saving a couple teaspoons for garnish. Add remaining 4 ounces Scotch.
- Pour hot cocoa into mugs, top with whipped cream, and swirl with reserved caramel sauce. Serve immediately.
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