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Butterscotch choc
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Delightful winter hot toddy topped with gooey caramel and crunchy biscuits.
Ingredients:
  • 386.25 gm milk
  • 1 cinnamon stick
  • 50g white chocolate, chopped
  • 82.50 ml butterscotch schnapps
  • 40.00 ml Amaretto
  • 4 scorched almonds, finely chopped
  • 1 butternut biscuit, finely chopped
  • Pinch of sea salt
  • Cream, gently whipped, to serve
  • Caramel sauce, warmed, to serve
Instructions:
  • In a saucepan over medium-low heat, combine milk, cinnamon stick, and chopped chocolate. Stir gently for 1-2 minutes until the chocolate is melted. Mix in butterscotch schnapps and Amaretto until warmed. Remove and discard the cinnamon stick. Pour the mixture into 4 heatproof glasses.
  • Mix together chopped almonds, biscuit crumbs, and a pinch of sea salt in a small bowl.
  • Garnish hot chocolates with a dollop of softly whipped cream, drizzle with warm caramel sauce, and sprinkle with almond mixture.

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