Bourbon Caramel Cozy 4.000

Tom McCorkle for The Washington Post; food styling by Carolyn Robb for The Washington Post

Spirits Feb 7, 2020

Snuggle up with this on a cold winter night. Its caramel creaminess is elevated by the heat of chipotle pepper and a lightly bitter back note from Italian amaro. We used Sfumato Rabarbaro for the amaro, which has a smoky flavor that further boosts the smoky pepper, but Averna, Ramazzotti or Nonino will also work. If you don’t have smoked salt, use kosher salt.

You can also opt to leave out the bourbon and amaro for a spicy nonalcoholic dessert drink; if you do that, this makes 2 servings.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 1/2 cups milk (dairy, almond or beverage coconut milk)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon smoked salt (see headnote)
  • 3/4 cup bourbon
  • 1/4 cup amaro (see headnote)

Related Recipes

Directions

In a small saucepan over low heat, combine the milk, brown sugar, chipotle powder, vanilla and salt. Bring the mixture to a simmer and whisk to dissolve the sugar.

Add the bourbon and amaro, stir to combine and let warm an additional 1 minute or so. Remove from the heat, ladle into teacups and serve.

Rate it

Recipe Source

From Spirits columnist M. Carrie Allan

Tested by M. Carrie Allan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.