Drunken Butterscotch Hot Chocolate

By on 8 December, 2012 in Cocktail Katie, Food, Fun with 1 Comment

Photo by Katie

The other day I made plain old hot chocolate with homemade whipped cream. While drinking it, I considered the benefits of adding alcohol to the drink. For one thing, it would keep you even warmer on a cold night than regular old hot chocolate. And for a second thing, the right liquor will add a nice hint of something special to the chocolate. I was beginning to convince myself that it would be a good idea when later that night I was reminded that the Cloverdale-Idlewild annual Christmas caroling is coming up this month. After that, my decision became clear: I had to convince a friend to come over and do some taste testing with me. I swayed her with promises of fireplace mantel remodeling discussions, Nintendo games, and hot chocolate.

After a couple of very drinkable attempts at an alcohol laden hot chocolate, we came up with the following recipe. I say that these first attempts were “very drinkable” with the caveat that the drinker must love the taste of either bourbon or rum. It’s easy to add too much alcohol and overpower the flavor of the chocolate, and while this still results in a good drink, it doesn’t exactly taste like hot chocolate. We never got to play Nintendo, but we did truly enjoy this beverage. And, unlike some of the other drinks covered in this blog, this one is great with or without the liquor!

Drunken Butterscotch Hot Chocolate

  • ¼ cup semi-sweet chocolate chips
  • 2 cups 1% milk
  • 1 ounce Sailor Jerry Spiced Rum
  • 1 ounce Woodford Reserve Kentucky Straight Bourbon
  • ¾-1 ounce Butterscotch Schnapps Liqueur (we used Dekuyper Buttershots)

Add milk and chocolate to a 2 quart saucepan. Heat on medium while whisking frequently until the milk bubbles and starts to foam. Quickly reduce heat to lowest setting and whisk for another minute while adding the rum, bourbon, and butterscotch schnapps. Add only ¾ ounce butterscotch schnapps while mixing it into the saucepan, but allow friends to add more butterscotch schnapps later if they so desire. As soon as you’ve added the liquor, remove the hot chocolate from the stove and divide it evenly between 2 mugs.

While we chose not to top the drinks with whipped cream this time, a dollop of whipped cream in each cup is delicious. I have a theory that if you add a bit of Irish Cream to the drink, it might be pretty fantastic. I can’t wait to test this theory.

Whipped Cream

  • ½ heavy whipping cream
  • 1 Tablespoon confectioner’s sugar

Chill a metal bowl and metal whisk in the freezer for about 5-10 minutes. You can do this while your hot chocolate is warming. After the bowl and whisk are chilled, pour the cream into the bowl and whisk away. It’ll take a good 5 minutes before you see that it forms stiff peaks when you remove the whisk from the cream. When you see that, gradually add the sugar while continuing to whisk for another 30 seconds or so.

p.s. Get fancy by topping the whipped cream with chocolate shavings and/or powdered cinnamon.

Katie is a Garden District resident with a strong belief that a place is what you make of it.

 

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  1. Heather says:

    Just adding in a bit of Buttershots or Bailey’s works in a pinch, but this sounds really good!

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