Ingredients
Equipment
Method
- Pour the butterscotch schnapps into your small saucepan and add the butter, brown sugar, and salt.
- Place the saucepan over medium heat and stir constantly with a whisk until the butter melts and the sugar dissolves completely, about 1 to 2 minutes.
- Once the butter and sugar have melted together, add the vanilla extract and stir to combine.
- Slowly add the milk while whisking continuously to prevent lumps and ensure even distribution of the butterscotch mixture throughout.
- Continue whisking and heating until the mixture is steaming hot but not boiling, about 1 to 2 minutes more.
- Remove the pan from heat and taste to check the sweetness and butterscotch intensity. Add more brown sugar if you prefer it sweeter, or a splash of milk if it's too intense.
- Carefully pour the hot butterbeer mixture into two mugs, filling each about three-quarters full.
- Spoon a generous dollop of whipped cream onto each mug and add a sprinkle of cinnamon or butterscotch bits if desired. Serve immediately.
Notes
Use real butter, not margarine, for authentic rich flavor. Don't let the mixture boil aggressively. For a non-alcoholic version, replace the butterscotch schnapps with an additional 1/2 cup of milk and increase brown sugar to 3 tablespoons. Can be made ahead and stored in the refrigerator for up to 3 days; reheat gently before serving and add fresh whipped cream.