This cocktail is the perfect end to a brunch or dinner party gathering! It is lightly sweet, with a bit of a kick and a dash of spice. I personally would skip dessert all together and go for this instead! I used Bulleit Bourbon because it’s a bit spicy and stands up well to the other strong flavors in the cocktail. Butterscotch liqueur should be easy enough to find at your local liquor store. Enjoy!!

First, make fresh whipped cream (so worth it!).

Ingredients:
1 cup heavy whipping cream
2 tablespoons icing sugar
1 teaspoon vanilla

Directions:
1. Place the mixing bowl and beaters (or whisk attachment) into the freezer while you prepare the ingredients.
2. Add the heavy whipping cream, icing sugar and vanilla to the cold mixing bowl. Mix on low-medium speed until slightly thickened. Increase the speed to high and beat just until stiff peaks form. Do not over beat!
3. Store the whipped cream in an airtight container in the refrigerator. This is best consumed same day but can be made the day before. This recipe makes enough to generously top 6 cocktails.

Next, make the Hot Butterscotch Coffee. The recipe below makes 1 cocktail, multiply as needed!

Ingredients:
1 ounce bourbon
2 ounces butterscotch liqueur
8 ounces freshly brewed coffee
Splash of heavy cream
Pinch of cinnamon

For garnish:
Whipped cream
Cinnamon stick
Butterscotch chips

Directions:
1. Brew fresh coffee.
2. Add the coffee, butterscotch liqueur, bourbon and cream to the serving glass. Give it a stir.
3. Add a pinch of cinnamon, top with a dollop of fresh whipped cream, butterscotch chips and a cinnamon stick. Enjoy!