Butterscotch Toffee Twist
4 oz Butterscotch Schnapps
4 oz Baileys Irish Cream
4 oz Kemps Half and Half
2 oz 2% Kemps Milk
1/8 tsp vanilla extract
Heath® Milk Chocolate English Toffee Bar (crushed)
Mix all ingredients together.
Garnish glass with a squeeze of butterscotch syrup, pour in cream mix, garnish with whipped cream & crushed Heath® bar toffee bits.
For non-alcohol beverage, omit the Schnapps and Irish Cream. Add an extra squeeze of butterscotch syrup.
Recipe developed by Chef Sara Watson of Blackboard, Vergas, MN.