If you love spiked hot chocolate, this butterscotch spin on the favorite beverage will dazzle your taste buds. Plus, the dessert cocktail will warm you up in a jiffy!
Recipe and photographs courtesy of Amy Gorin at http://www.amydgorin.com/
- 1 fun size Butterfinger, crushed
- 2 Tablespoons butterscotch chips
- 1 Tablespoon white chocolate chips
- 9 ounces oat milk, divided*
- 1 ounce butterscotch schnapps
- 1 ounce dark rum
*For best results, use a barista and/or refrigerated oat milk.
Pour 1 ounce of oat milk onto a small rimmed plate. Dip a martini glass into milk, rotating it through the liquid so about a quarter inch of the rim is moistened. Place crushed Butterfinger on a separate small rimmed plate; coat the outer lip of the martini glass with the crushed candy. Repeat this process with a second martini glass; discard any flakes of candy that have fallen into the glasses. Place butterscotch and chocolate chips in a small bowl; set aside. Using the heating disk of the Capresso froth Select Automatic Milk Frother, pour remaining oat milk, including remainder of milk on the plate, into the frothing pitcher; secure frother lid on top of pitcher. Turn the selector dial to the “CHOC” function; press the dial. Once the dial light begins to blink, remove frother lid and slowly add in butterscotch and chocolate chips. Replace lid; wait for the frother to automatically shut off. Pour alcohol directly into the frothing pitcher. Then pour mixture into martini glasses, and enjoy!
Makes 2 drinks.
Nutritional information per serving: Cal: 270 Fat: 7 g Sat fat: 4.5 g Pro: 3 g Carbs: 33 g Sugar: 23 g Fiber: 1 g Chol: 0 mg Sod: 100 mg