Hot chocolate would possibly presumably reign supreme, however this ambrosial bittersweet drink offers it a run for its money. Caramelizing the sugar retains the drink from tasting cloyingly sweet; a generous pour of valid rum adds taste, though it’s most likely you’ll perchance presumably mosey away it out for non-drinkers.
Substances
5 Tbsp. (70 grams) unsalted butter
¼ cup (forty five grams) packed mild Muscovado sugar
¼ cup (49 grams) packed darkish brown sugar
2 Tbsp. (30 milliliters) water
3 Tbsp. (forty five milliliters) heavy cream
4 cups (950 milliliters) complete milk
2 Tbsp. (30 milliliters) valid-quality darkish rum (now not vital)
½ tsp. kosher salt
Preparation
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Step 1
Put the butter in a medium saucepan and add each sugars. Cook over medium heat till the butter is melted, whisking to combine, then cook dinner, stirring repeatedly with a heatproof spatula or a wood spoon, till the butterscotch begins to smoke, 5 to 10 minutes. Lower the heat to medium-low and proceed cooking and stirring till the butterscotch is terribly darkish and registers 300°F (150°C)—or very a minute little bit of above—on a valid away-read thermometer, about 10 minutes.
Step 2
Get rid of from the heat and if truth be told fastidiously rush in the water to prevent the cooking. Toddle in the cream, then rush in the milk, rum, if the utilization of, and salt. Gently reheat over low heat, stirring (the acid in the sugars will motive the mix to interrupt if overheated). Drink factual away, or pour into a Thermos for sipping later.
Step 3
Do Forward: The butterscotch drink would possibly presumably furthermore be made forward, cooled, transferred to a lidded container, and refrigerated for as much as 5 days. Reheat as advised in step 2 above.
Excerpted from Baking on the 20th Century Cafe by Michelle Polzine (Artisan Books). Copyright © 2020. Photos by Aya Brackett.
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