Ingredients
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½ cup unsweetened Cocoa Powder
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2 tablespoons Sugar
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1 pinch Salt
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4 cups Milk
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Buttered Batter
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¼ cup Unsalted Butter
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1⁄3 cup Brown Sugar
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¼ teaspoon ground Cinnamon
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1⁄8 teaspoon ground Nutmeg
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Pinch ground Cloves
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Pinch Salt
Directions
At the end of a long day, this creamy, frothy twist on a classic Hot Buttered Rum will relax tired muscles and comfort the weary. Adding butter to a hot cocoa may seem a bit out of the ordinary, but the spiced batter imparts a richness and extravagance that warms the hearts and hands of many a drinker on frosty nights.
Steps
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1
Done
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Combine cocoa, sugar, and salt in a saucepan. In a separate saucepan, heat the milk until steaming but not boiling. Add just a few tablespoons into the cocoa mix, and stir into a smooth paste. |
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2
Done
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Gradually add remaining milk and stir until fully incorporated. Simmer for 5 minutes, then froth with an immersion blender until creamy. Divide into pre-warmed cups, and place one butter ball in each. |
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3
Done
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For the Buttered BatterPlace all ingredients in a small bowl. Mash together with the back of a spoon or a fork until well combined, then form into 4 balls and chill while preparing cocoa. |
