You can never have too much of a good thing! That’s how I feel about a lot of good foods and beverages. Yet, I will admit, sometimes I see something so widespread that it inspires me to find a way to branch out. That was how I felt about hot chocolate. Please don’t misunderstand – I LOVE hot chocolate. Nothing says winter like a cup of the stuff – the only hard part is deciding whether to top it with whipped cream or miniature marshmallows. But it did get me thinking, could there really only be one creamy, non-coffee hot beverage? For inspiration, I considered different popular pudding flavors, and I quickly had the idea I was looking for – hot butterscotch!
After a little trial and error, I had a foolproof recipe for a creamy, dreamy new beverage. The way hot chocolate says ‘winter’, hot butterscotch says ‘autumn’. This drink is perfect on a fall morning, and can also be enjoyed in the evening since it has no caffeine. It is soothing to a sore throat and can be a fun way to add a twist to a brunch spread. Hot Butterscotch can be topped with marshmallows, but I think it’s especially good with whipped cream, and possibly a little nutmeg on the top if you’re so inclined. Happy Fall, Y’all!
Ingredients:
- 3 Tbsp dark brown sugar
- 2 Tbsp salted butter
- 1/4 cup Half and Half (do not use fat-free)
- 1 generous pinch of nutmeg
- 2/3 cup granulated sugar
- 4 cups 2% milk
Directions:
- Place dark brown sugar and butter in a large saucepan over medium heat.
- Whisk occasionally until the mixture is hot and bubbly.
- Sprinkle nutmeg over the top and gently whisk.
- Pour half and half over the butterscotch mixture all at once and whisk gently until the foam dies down slightly.
- Pour in milk in a slow stream, whisking to incorporate.
- Add granulated sugar and leave overheating, whisking occasionally until the beverage is heated for about 5 to 7 minutes.
- Pour into mugs and serve. Serves 4.
