At 20th Century Café in San Francisco, chef-owner Michelle Polzine serves hot butterscotch in a teacup with a dollop of whipped cream. It's like hot chocolate but with a caramelly flavor profile. Take a Thermos-ful along when trick-or-treating, and for the adults, go ahead and top with a splash or two of rum.
5 tablespoons unsalted butter
1/4 cup muscovado sugar
1/4 cup packed dark brown sugar
3 tablespoons whipping cream
4 cups whole milk
1/2 teaspoon kosher salt
1 tablespoon rum (optional for those over 21), plus more for serving
How to Make It
Put butter in a medium saucepan and sprinkle with sugars. Cook over medium heat until butter is melted, whisking to combine; then cook, stirring constantly with a heatproof flexible spatula, until butterscotch begins to smoke, 5 to 10 minutes. Reduce heat to medium low and continue cooking and stirring until butterscotch is reddish brown and has the consistency of peanut butter, about 10 minutes.
Remove from heat and very carefully whisk in 2 tbsp. water to stop the cooking. Whisk in cream, milk, and salt. Gently reheat (the acid in the sugars will cause it to break if overheated). Drink right away, or pour into a warm Thermos for sipping later.
Make ahead: Up to 2 days, chilled. Reheat as instructed above.
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