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Directions. For whipped cream, in bowl of a mixer add heavy cream and sugar. Whip on medium high until stiff peaks form. Mix in vanilla. 1. For hot chocolate, add sugar, whole milk, butterscotch chips, and semi-sweet chocolate chips to a medium saucepan. 2. Heat over medium-low heat, stirring occasionally.

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It is the Butterbeer version of hot chocolate, and it just might be our favorite of all the Butterbeer creations! INGREDIENTS: 5 cups 2% milk. 2 cups heavy whipping cream. 1 ⅓ cup (8 oz.) butterscotch baking chips . ⅔ cup (4 oz.) white chocolate chips. 1 teaspoon vanilla extract. ½ teaspoon almond extract (optional)

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Instructions. Add the milk to a large heavy bottomed pot. Add the cocoa powder, cinnamon, milk chocolate, pumpkin, butterscotch sauce, vanilla, butter and bourbon (if using). Place the pot over medium low heat until the milk is scalding, but not boiling.

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My sister and I decided to get together and finally try out the butterbeer hot chocolate recipe that I've been hoarding for the last couple of years. Excuse.

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1. Bring a pot of milk to a simmer, then turn off the heat. 2. Add white chocolate chips, butterscotch chips, vanilla, and melted butter. Whisk until all the chips have melted. 3. Then wave your.

ButterBeer Hot Chocolate Big Bear's Wife Harry Potter Recipe

Step 1 In a medium saucepan over medium heat, bring milk to a simmer. Turn off heat, then add white chocolate chips, butterscotch chips, melted butter and vanilla. Stir until white chocolate and.

ButterBeer Hot Chocolate Big Bear's Wife Harry Potter Recipe

Instructions. Heat two cups of milk on the stovetop. Slowly add grated chocolate to the pot and stir to melt. Add a few butterscotch chips at a time and stir to melt. Avoid letting them stick to the bottom of your pan. Let homemade hot cocoa sit for a couple of minutes before pouring into a mug.

ButterBeer Hot Chocolate Big Bear's Wife Harry Potter Recipe

Instructions. in a medium saucepan, combine half and half, and milk. let milk mixture, begin to heat up, on medium heat. After about 2 minutes, add butterscotch chips, white chocolate chips, vanilla, and caramel. Keep stirring mixture slowly, until all chocolate chips, and butterscotch chips have melted, and the hot chocolate is warmed up.

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To make the Butterbeer Cocoa Mix. Mix together equal parts of white hot chocolate mix and butterscotch pudding mix. You will need 1 tablespoon of mix per cocoa bomb. To make the Colorful Marshmallows. Stick a toothpick into the marshmallow. Dunk the marshmallow into melted white chocolate and coat the bottom and sides.

ButterBeer Hot Chocolate Big Bear's Wife Harry Potter Recipe

Step One. [Step 2] Remove from heat and combine milk with the caramel syrup and English Toffee syrup. Step Two. [Step 3] Pour the milk mixture equally into four mugs. Step Three. [Step 4] Top each mug of Butterbeer hot chocolate with whipped cream or whipped topping and a drizzle of caramel sauce. Enjoy your own cup of Butterbeer!

ButterBeer Hot Chocolate Big Bear's Wife Harry Potter Recipe

Instructions. Add butter, brown sugar, and milk to a medium saucepan. 2 tbsp brown sugar, 2 tbsp butter, 2 cups milk. Heat over medium heat, stirring occasionally. Continue until mixture is steamy, butter is melted and brown sugar is dissolved. Add butterscotch sauce and heat for just a couple minutes. 2 tbsp butterscotch sauce.

ButterBeer Hot Chocolate Big Bear's Wife Harry Potter Recipe

Place 1 tbsp of melted chips into the half-sphere molds, coating the mold in an even but thick coat. Reserve the remaining melted chips. Place the molds into the freezer to set for 3-5 minutes. Once hardened, remove the molds from the freezer, then remove the butterscotch cups from the mold.

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Heat until butterscotch and chocolate is melted and hot chocolate starts to simmer. Do not let it burn or boil. Add in butter and stir until melted. Pour hot chocolate into mugs. Top with whipped cream and butterscotch sauce drizzle. Add heavy cream and sugar to mixing bowl. Whip on medium-high until stiff peaks form.

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Freeze the molds for about 15 minutes until they are completely firm. Remove from the freezer, then carefully peel them from the mold. Using a hot plate or hot knife, make sure that one side rim of each cocoa bomb is flat. Then fill it with 1 tablespoon of the hot chocolate mix and a few marshmallows.

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In a medium saucepan bring the brown sugar, corn syrup and butter to a boil. boil until the syrup reaches 240 degrees (remembering to adjust for altitude) take off the heat and let cool slightly, about 5 mins. stir in the heavy whipping cream. add the salt, apple cider vinegar and rum extract and stir. let cool.