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Butterbeer Hot Chocolate

Butterbeer hot chocolate combines semisweet chocolate and butterscotch chips for a smooth, rich drink with a sweet butterscotch finish. Heat the milk and cream gently, then whisk in the chocolate until silky.
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Prep Time 5 minutes
Cook Time 6 minutes
Resting 2 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cup whole milk
  • 1 cup heavy cream
  • 1 tbsp light brown sugar packed
  • 1 tbsp unsalted butter
  • 0.125 tsp kosher salt
  • 4 oz semisweet chocolate finely chopped
  • 0.5 cup butterscotch chips
  • 1 tsp vanilla extract

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the milk, heavy cream, brown sugar, butter, and salt in a 2-quart saucepan.
  2. Heat over medium-low, stirring often, for 4 to 6 minutes, until steaming and the butter has melted; do not boil.
  3. Remove the saucepan from the heat.
  4. Stir in the semisweet chocolate and butterscotch chips.
  5. Let stand for 2 minutes.
  6. Whisk until smooth.
  7. Stir in the vanilla extract.
  8. Serve warm.

Notes

For the smoothest texture, keep the milk mixture steaming but never boiling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a dairy-free option, use unsweetened oat milk and plant-based cream and butter.