Warm Fireside Butterscotch Milk

Y’all.  Sometimes I whip something up from inside my head that instantly becomes a personal favorite.  THIS is one of those things.. Warm Fireside  Butterscotch Milk.

As I watch snow falling outside today snuggled under my warm electric lap blankey, I remembered I haven’t share this one here.  You could make this and use chilled to make some tasty butterscotch snow cream too.  

Creamy and caramelly… everybody will love this one.  I encourage you to stir some up… it might become a favorite of yours too.  And you probably have all you need to make some on hand! You can use regular milk, but I think it’s much better with almond milk.

This recipe created for and published in Carolina Country Magazine January 2025  (Recipes may be used with credit or link to my blog here or WendyPerry.com)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor

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Print Recipe

5 from 1 vote

Warm Fireside Butterscotch Milk

Snuggle up with your sweeties with mugs of this caramelly, buttery deliciousness.

Course: Beverages, Dessert, Drinks, Sweet Treats

Cuisine: American

Keyword: almond milk, butterscotch, warm milk

Servings: 7 cups

Author: Wendy Perry

Ingredients

• 1 stick salted butter
• 6 tablespoons dark brown sugar
• 2 tablespoon sorghum molasses
• 2-3 ice cubes
• 1 cup heavy cream
• 6 cups milk we used unsweetened almond milk
• 1 teaspoon kosher salt
• Whipped cream or marshmallows
• Cinnamon

Instructions

• Heat butter with sugar in a heavy, medium-sized saucepan over medium heat, stirring continually until butter is melted. Add molasses and continue stirring until syrup is browned and smells toasty, 4–5 minutes.
• Remove from heat and stir in a few ice cubes. Whisk in cream, milk and salt. Put back on burner over medium-low heat and slowly warm. Heating too fast will cause the milk to separate.
• Top with whipped cream or marshmallows and a dusting of cinnamon.