I decided to make Toffee Hot Chocolate. I halved the recipe since it was just for me and Alex. I used 1% milk instead of whole milk, so I decided to substitute milk for the water the recipe called for since I didn’t want it to be too thin. I used semisweet chocolate chips instead of bittersweet chocolate. I heated the milk and sugar until it boiled, then mixed in the chocolate and butterscotch chips. I poured into mugs and topped with a little (still frozen) Cool Whip and Heath toffee chips.
This made very full mugs of hot chocolate. This was very good, but very sweet. This was probably in part because of the semisweet instead of bittersweet chocolate, but I think that it could have also done without the additional sugar added to the milk. The chocolate didn’t melt entirely in the hot milk before I poured it into mugs, and I’ve had trouble with that before. I think that it would be easier to divvy up the chocolate and butterscotch chips among the mugs, heat the milk and pour it over the chocolate chips, and stir everything together in the mug. I feel like it’s easier (and less messy) to stir faster in the mug to get the chocolate dissolved than to do it on the stovetop.
Overall, this was a delicious, different hot chocolate recipe. I’d make it again, but I’d omit the additional sugar, and I’d buy darker chocolate to use in it if I plan in advance to make it.