HOT BUTTERSCOTCH
At 20th Century Café in San Francisco, chef-owner Michelle Polzine serves hot butterscotch in a teacup with a dollop of whipped cream. It's like hot chocolate but with a caramelly flavor profile. Take a Thermos-ful along when trick-or-treating, and for the adults, go ahead and top with a splash or two of rum.
Provided by wp
Time 35m
Yield Makes 5 cups (serving size: 1/2 cup)
Number Of Ingredients 7
Steps:
- Put butter in a medium saucepan and sprinkle with sugars. Cook over medium heat until butter is melted, whisking to combine; then cook, stirring constantly with a heatproof flexible spatula, until butterscotch begins to smoke, 5 to 10 minutes. Reduce heat to medium low and continue cooking and stirring until butterscotch is reddish brown and has the consistency of peanut butter, about 10 minutes.
- Remove from heat and very carefully whisk in 2 tbsp. water to stop the cooking. Whisk in cream, milk, and salt. Gently reheat (the acid in the sugars will cause it to break if overheated). Drink right away, or pour into a warm Thermos for sipping later.Make ahead: Up to 2 days, chilled. Reheat as instructed above.
Nutrition Facts : Calories 162, Carbohydrate 14, Cholesterol 30, Fat 11, Fiber 0.0, Protein 3.3, SaturatedFat 6.4, Sodium 140
HOT BUTTERSCOTCH
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Provided by Michelle Polzine
Categories Drink Dessert Hot Drink Cocktail Non-Alcoholic Butter Rum Milk/Cream Butterscotch/Caramel Winter Christmas Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Serves 8 to 10
Number Of Ingredients 8
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.
GELATO COOLER
Provided by Giada De Laurentiis
Categories dessert
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all the ingredients in a blender and process until smooth. Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.
- In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
- Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
- Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
BUTTERSCOTCH BEDTIME WARMER
Steps:
- Add butterscotch schnapps and honey to your hot milk. Stir, sip and dream.
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