Guest Author - Gillian Scianna
It could be the fact that we have been snowed under in the Pacific Northwest this week -- now I am craving hot drinks. The day starts out with the Butterscotch Coffee and ends with a Hot Buttered Rum. Please enjoy these recipes, the Hot Chocolate is a favorite indulgence.
Yields 6 servings
1 cup butterscotch chips, divided
8 cups hot brewed coffee
1/2 cup half-and-half cream
5 to 8 tablespoons sugar
Whipped cream in a can
In a microwave, melt 1/2 cup butterscotch chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight rosette garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
In a large coffee carafe, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
Pour into mugs. Top each serving with whipped cream and a butterscotch garnish rosette.
Italian Hot Chocolate
Yields 2 servings
1 1/2cups half-and-half
1 1/2 teaspoons cornstarch
*4 tablespoons sugar
*3 ounces bittersweet chocolate, finely chopped
*note I use semi-sweet chocolate and no sugar.
In a bowl, combine 3 tablespoons of the half-and-half with the cornstarch, whisking until smooth.Please whisk until smooth,if there are any lumps it will make the Hot Chocolate grainy. Place the remaining half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges whisk in the sugar( if you use bittersweet chocolate). Whisk in the cornstarch mixture until the half-and-half thickens slightly, usually less than a minute. Remove from the heat and quickly whisk in the chocolate until very smooth. Pour into two cups.
Hot Buttered Rum
Yields 12 servings
1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Bottle dark rum
In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.