Hot Butterscotch Cocoa Recipes

Steps:

• In a mug, dissolve instant chocolate mix with hot milk. Stir in butterscotch schnapps.

Steps:

• Put the butter in a medium saucepan and add both sugars. Cook over medium heat until the butter is melted, whisking to combine, then cook, stirring constantly with a heatproof spatula or a wooden spoon, until the butterscotch begins to smoke, 5 to 10 minutes. Reduce the heat to medium-­low and continue cooking and stirring until the butterscotch is very dark and registers 300°F (150°C)-or very slightly above-on an instant-­read thermometer, about 10 minutes.
• Remove from the heat and very carefully whisk in the water to stop the cooking. Whisk in the cream, then whisk in the milk, rum, if using, and salt. Gently reheat over low heat, stirring (the acid in the sugars will cause the mixture to break if overheated). Drink right away, or pour into a Thermos for sipping later.
• Do Ahead: The butterscotch drink can be made ahead, cooled, transferred to a lidded container, and refrigerated for up to 5 days. Reheat as instructed in step 2 above.

Steps:

• Prepare hot chocolate according to directions on package, or make up a cup of my Dairy-Free and Delicious Hot Cocoa (#58596).
• Add 1 1/2 oz butterscotch schnapps, or more to taste.
• Stir and enjoy!

Steps:

• Mix ingredients in coffee mug, top with whipped cream.