Prep 15 mins
Cook 0 mins
Candy, coffee, whipped cream....*sigh*
- 1⁄2 cup butterscotch chips
- 8 cups hot brewed coffee
- 1⁄2 cup half-and-half
- 5 -8 tablespoons sugar (to taste)
- whipped cream, in a can
- In a large bowl, stir the coffee with butterscotch chips until chips are melted.
- Stir in half and half.
- Add sugar.
- Serve in mugs with whipped cream.
Annacia, when I made this coffee, I reduced the recipe to make 2 servings, so I used the following amount of ingredients... 1-1/2 cups of water, 2 tablespoons of Folgers Black Silk Ground Coffee, 1/4 cup (plus 1/8 cup) of butterscotch chips, just 1 tablespoon of half-and-half, and I topped the coffee with some Reddi-Wip. It was delicious! - One thing I did want to mention... I ended up adding the freshly brewed coffee and the butterscotch chips in a small saucepan, and cooked that over a low temp on top the stove, to help dissolve the chips into the coffee. I then added the half-and-half, and heated the coffee through. I did not add any sugar, as I found the butterscotch chips had sweetened the coffee enough. After I topped the coffee with some Reddi-Wip, I found I didn't need to drizzle on the butterscotch syrup, as I don't think it really needs it.
I omitted the sugar, figuring the butterscotch chips would be sweet enough. I was still almost too sweet. I did not have the problem melting the chips the other people did but I used leftover coffee that was cold and heated in the microwave so it was steaming before adding the chips.
I made this today and my butterscotch chips just melted at the bottom and didnt really merge with the coffee. I read the other reviews after making and I may try that method if I make this again. Thanks for sharing!