I seriously don’t remember when I started making this hot toddy. I remember it was at someone’s suggestion. Perhaps it was someone who worked at a liquor store, because I remember at that point that I’d never heard of butterscotch liqueur before.
All I know is that I’ve been making this hot spiked cocoa for many years now. It’s yummy. Especially during the cold winter months when I just want a chocolatey pick-me-up with a buzz.
I’m pretty sure other people are familiar with the combination of chocolate and butterscotch, but just in case, I thought I’d post about it. The recipe is simply a good cocoa mix – I use Ghiradelli’s – and a butterscotch liqueur – I use DeKuyper Buttershots. That’s it. The combination is marvelous and it’s too good not to pass on! So here’s to spiked cocoa!
4 tablespoons Ghiradelli’s cocoa mix, or one packet of any cocoa mix
6 ounces milk, milk substitute, it doesn’t matter (just not water)
2 ounces (or more) DeKuyper Buttershots liqueur
Whisk everything together in a cup and heat in the microwave. Marshmallows are optional!