Spicey Scot - Spiced Rum, Butterscotch & Hot Cocoa Cocktail

The Spicey Scot is a hot cocoa cocktail built around spiced rum and butterscotch schnapps. The rum adds baking-spice character, the schnapps pushes the drink toward caramel, and the cocoa gives everything a rich chocolate base. It is intentionally sweet and best served as a dessert-style drink rather than a light hot toddy.

What You'll Need

Ingredients

• Spiced rum - provides alcohol, vanilla, and baking-spice notes.
• Butterscotch schnapps - adds caramel-like sweetness.
• Hot cocoa - supplies chocolate flavor and the warm base.
• Whipped cream - softens the top of the drink and adds a dessert finish.

Dark rum can replace spiced rum for a less perfumed, more molasses-forward version. Another butterscotch liqueur can stand in for the schnapps.

Equipment

• Irish coffee cup
• Jigger
• Bar spoon

Chocolate, Caramel, and Spice

The proportions keep the spirits noticeable without overwhelming the cocoa. Butterscotch schnapps is already very sweet, so the drink works best with a cocoa that is not excessively sugary on its own.

Substitutions & Variations

• Use dark rum for a richer, less spiced profile.
• Add a pinch of cinnamon or nutmeg on top instead of extra syrup.
• Use lightly sweetened whipped cream if the cocoa is already very sweet.
• Add a few chocolate shavings for garnish.

Helpful Tips

• Warm the cup first so the drink stays hot longer.
• Use hot cocoa that is fully dissolved and smooth before adding it.
• Stir the spirits into the cocoa before adding whipped cream.
• Keep the garnish simple because the drink is already rich.
• Serve immediately while the contrast between hot cocoa and cool whipped cream is strongest.