Salted Butterscotch Hot Chocolate Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated May 10, 2019
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J. Kenji Lopez-Alt

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Recipe Details

Salted Butterscotch Hot Chocolate Recipe

Active 10 mins
Total 10 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons granulated sugar
  • 6 ounces Scotch, divided
  • kosher salt
  • 1/4 cup heavy cream
  • 1/4 cup cocoa powder
  • 3 cups whole milk
  • 4 ounces milk chocolate chips
  • 4 ounces bittersweet chocolate chips
  • Whipped cream

Directions

  1. Heat sugar in a small saucepan over medium high heat, swirling gently as it melts until a golden caramel color is reached. Pour in 2 ounces scotch and heavy cream. Whisk until homogenous. Season with a pinch of kosher salt. Pour caramel into a bowl and set aside.

  2. In medium saucepan, stir cocoa with another pinch of salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Whisk in caramel, saving a couple teaspoons for garnish. Add remaining 4 ounces Scotch.

  3. Pour hot cocoa into mugs, top with whipped cream, and swirl with reserved caramel sauce. Serve immediately.

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