Best Butterscotch Rum Homemade Hot Chocolate Recipes

Buttered Rum Hot Chocolate image

Provided by Kat Boytsova

Yield Makes 4 drinks

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
2 ounces bittersweet chocolate, chopped
1/2 cup (packed) light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3/4 cup dark rum
1/2 cup heavy cream
Freshly grated nutmeg (for serving)

Steps:

Melt butter and chocolate in a medium heatproof bowl in short bursts in the microwave, stirring after each burst, or set over a saucepan of barely simmering water (do not let water touch bowl), stirring, until smooth. Remove from heat and whisk in brown sugar, cinnamon, and salt.
Bring 2 1/2 cups water to a boil in a medium saucepan. Remove from heat and whisk in rum and chocolate mixture until combined.
Using an electric mixer on medium-high speed, beat cream in a medium bowl until soft peaks form.
Reheat hot chocolate, if needed, then divide among mugs. Top generously with whipped cream and nutmeg.

Hot Butterscotch image

Provided by Michelle Polzine

Yield Serves 8 to 10

Number Of Ingredients 8

5 Tbsp. (70 grams) unsalted butter
¼ cup (45 grams) packed light Muscovado sugar
¼ cup (49 grams) packed dark brown sugar
2 Tbsp. (30 milliliters) water
3 Tbsp. (45 milliliters) heavy cream
4 cups (950 milliliters) whole milk
2 Tbsp. (30 milliliters) good-quality dark rum (optional)
½ tsp. kosher salt

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.

Butterscotch Rum Homemade Hot Chocolate image

Provided by Tiffany Bannworth @MissAnubis

Categories Hot Drinks

Number Of Ingredients 10

5 cup(s) whole milk
3 cup(s) water
1/2 cup(s) special dark cocoa powder
3/4 cup(s) dark brown sugar
3/4 cup(s) dark chocolate chips, add more if desired
3/4 cup(s) butterscotch chips
1/2 cup(s) spiced rum
1/2 teaspoon(s) cinnamon
2 tablespoon(s) vanilla
1 teaspoon(s) butter

Steps:

Place all ingredients in a saucepan and heat to medium, but not a boil. Whisk thoroughly.
Lower heat to low and cover with a lid. Cook for 20-30 minutes.
Optionally, sometimes I like to make it a little frothy, so I whip it with a submersion blender, right before serving. Or I have a special kettle I make cocoa in, as seen in picture. Very good.
Serve with homemade marshmallows or a scoop of vanilla bean ice cream.