I’m without my husband again today, for the 25th day in a row (he’s been off pet sitting since October 1st). I don’t think he’ll be doing this again for this long (three different places, back to back), I’m not sure which of us misses the other more. Anyway – he gets home in 2 days, and I’m so excited!
But until then, I’ve been getting kinda bored lately. It’s not that I don’t have stuff to do, or projects to work on, but I just don’t feel motivated. Crazy how just having him here, makes me feel more complete.
So… I’ve been playing around in the kitchen, because – what’s better than playing in the kitchen when you’re bored? This morning I woke up to a huge dismal cloud forest, which did not help improve my mood. So – I decided to stir up something new for breakfast!
Wow, you guys! This seriously hit the spot and cheered me up this morning. It’s sweet and chocolaty and butterscotch-y, with just a hint of pumpkin… SO YUMMY! And perfect for fall.
- 4 1/2 C whole milk
- 1/4 C cocoa powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp cloves
- 6 oz milk chocolate or semi sweet chocolate (chopped or chips)
- 1/3 C butterscotch sauce*
- 1 TB vanilla extract
- 2 TB butter
- 2 TB Café Rico liqueur (optional)
- 1 cup heavy whipping cream
- 2 tablespoons butterscotch sauce*
- 1 teaspoon vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup packed brown sugar
- 1/8 tsp cream of tartar (I used this as I am at a higher altitude – 4700 feet, if you’re at sea level, you do not need this)
- 1 teaspoon salt
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla
- 1 tablespoon Café Rico liqueur (optional)
- Melt the butter in a small sauce pot. Add the brown sugar, heavy cream, cream of tartar and salt. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla and liqueur, if using.
- Add the milk to a large dutch oven (or heavy bottomed pot). Add all the rest of the hot chocolate ingredients. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.
- While hot chocolate is heating up, make the whipped cream (place the 3 whipped cream ingredients in a cold mixing bowl, and whip until you reach the desired consistency).
- Once the hot chocolate is steaming, ladle into mugs, top with the whipped cream, and drizzle butterscotch sauce over the whipped cream.
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