Who here is surprised that I’ve made another Harry Potter recipe? No one? Yeah. Me neither.
I was inspired to make this hot chocolate a couple of weeks ago, when I made my homemade butterscotch sauce. Like I said in the post, my sauce was pretty magical, and it totally reminded me of butterbeer.
So of course I had to stir some into cocoa. How could it go wrong? Spoiler alert: it can’t.
If you’re pressed for time, I tried this cocoa out with store-bought butterscotch sauce, as well, and it was delish. 
For the whipped topping, I used the foam recipe for my original butterbeer recipe. I didn’t make any changes to it, because I love it just as it is, but I did add some extra magic with sweet mini marshmallows and shimmery star-shaped sprinkles.
I’ve been making this hot cocoa every night since I whipped up the butterscotch sauce. Every night. No shame. Basically, what I’m saying is, you’ve been warned. Butterbeer cocoa addiction. It’s a thing.
Enjoy!
- FOR THE TOPPING
- 1 cup heavy cream
- 3 tablespoons sugar, or splenda for sugar free version
- 1 teaspoon vanilla extract
- ¾ teaspoon imitation butter
- FOR THE DRINK
- 3 cups milk
- 1 cup heavy cream
- ¾ cup butterscotch chips
- ¼ cup butterscotch sauce (http://bakingdom.com/2015/01/butterscotch-butterbeer-sauce.html)
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavor, optional
- To make the topping: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment and eqiupment). Stir in the vanilla and imitation butter, then whip for another 30 seconds or so, until soft peaks form.
- To make the drink: Pour milk and cream, into a bowl and warm in the microwave for 1 to 1½ minutes (optional).
- Transfer the warmed milk to small saucepan over medium heat and whisk in butterscotch chips, butterscotch sauce, cocoa, vanilla, and butter flavor (if using). Cook over medium heat, whisking almost constantly, until it just barely begins to lightly boil, about 10 minutes; remove from heat.
- Divide between four mugs and spoon a generous portion of whipped topping on top of each one. Serve immediately.
