I’m sure we’re all sick of winter by now, I know I am. This Polar Vortex has stuck around all winter and it’s been brutally cold for us all season. I decided to brave the cold and met my sister for brunch. As I walked back to my car after our meal, my face was attacked by small, miserable ice pellets. I’ve officially had enough.
When I got home, I needed something to warm me up – stat! I put my ugliest, most comfortable sweat pants on and made hot chocolate. The right way.
Using real chocolate. No powder mixes here. There are two kinds of hot chocolate; the kind using powered milk and cocoa powder mixed with *gasp* water, or the kind using rich, dark chocolate melted with milk and cream. I obviously favor the latter.
And I added booze. Butterscotch Schnapps and Irish Cream to be exact. It was the best decision I made all day.
The hot chocolate is fabulous on it’s own and if your serving to kids, simply omit the the alcohol from the recipe. You can still sneak in a shot of schnapps or Irish Cream into just your cup. I guarantee it will warm you up a little bit faster! Admittedly, this hot chocolate can be quite rich. Simply omit the cream and just use milk, or use 1% or fat free milk if you like.
Butter Baby Hot Chocolate
- 3 cups 2% milk
- 6-7 ounces high quality dark chocolate
- 1/8 tsp salt
- 3 tbsp granulated sugar
- 2 ounces Irish Cream Liqueur
- 2 ounces Butterscotch Schnapps
Finely chop the chocolate. Set aside.
In a medium saucepan, bring the milk and cream to a low simmer over medium heat, whisking occasionally.
Add the chocolate. Whisk constantly until all of the chocolate has melted.
Add the salt, sugar, Irish Cream and Butterscotch Schnapps.
Cook for an additional 4 minutes, whisking constantly.
Serve with whipped cream, if desired.
Culinary Cool Original