Presented by Genevieve Bourgeois, Sullivan's Steakhouse
3oz of chocolate butter batter
2oz of Redemption Rye
3oz of hot water
peppermint candy cane crumbles for garnish (optional)
In a coffee mug, spoon in chocolate butter batter, add 2 ounces of Rye, then pour 3 ounces of hot water, you can add more or less water for taste. Stir until smooth and top off with peppermint candy cane crumbles.
Chocolate Butter Batter:
This recipe yields 20-25 servings, prep time approximately 10 minutes, 1 hour to cool.
1 pound of butter
2 cups of loosely packed brown sugar
2 cups of confectioner sugar
1 quart of chocolate ice cream
1-2 large candy cane crushed or a tsp of peppermint extract
In a large sauce pan, over lower to medium heat melt the butter, add the crushed candy canes, stir. Then add brown sugar, stir, add confectioner sugar. Stir until smooth. Remove from heat, then add chocolate ice cream and stir until fully incorporated. Place into a container then chill for a hour.