Author Notes
In a nut shell, if a Buttery Nipple and brandy had a baby in the British Isles you would have this drink. The idea to use palm sugar comes from the source for the name Toddy and gives the drink a more Carmel flavor. —Punk Kin
Ingredients
- Butterscotch Toddy with Baileys Foam
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1 ounce
brandy
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2 teaspoons
palm butterscotch
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3 ounces
Hot Water
-
1 ounce
Bailey's Irish Cream
-
3 ounces
Skim Milk
-
Dash
cinnamon
- Palm Butterscotch Sauce
-
4 tablespoons
unsalted butter
-
4 tablespoons
Salted Butter
-
1
Half round cake of palm sugar
-
3/4 cup
heavy whipping cream (not ultra-pasteurized)
-
kosher salt to taste
-
vanilla (optional)
Directions
- Butterscotch Toddy with Baileys Foam
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Pour brandy in glass with hot water and palm butterscotch syrup and stir until butterscotch is dissolved.
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Steam baileys and skim milk as you would for a cappuccino.
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Spoon foam onto toddy and sprinkle with cinnamon.
- Palm Butterscotch Sauce
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In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all palm sugar at once and stir with wooden spoon until sugar is uniformly wet. Stirring constantly to keep from burning or sticking. Right before you add the cream, the sugar should look more fluid and less like thick wet sand.
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At this point add all the cream lower heat and whisk. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.
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Turn heat off and let rest till room temperature.
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Once cool whisk in the salt until desired balance of salty to sweet is reached. * Vanilla can be added during this process if desired.
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