Salted Brown Butter Butterscotch Latte

Butterscotch adds warm, nutty butter and molasses notes to the earthiness of the espresso in this drink. This recipe makes enough butterscotch syrup for up to 16 drinks, but if you don’t use it all at once, you can pour the syrup into an airtight container and keep in the refrigerator for up to 4 weeks. Try it stirred into your morning coffee or drizzled over your favorite dessert.

Ingredients:

For the salted butterscotch syrup:

  • 10 Tbs. (1 1/4 sticks) (5 oz./155 g) cold unsalted butter, cubed and divided
  • 1 cup (7 oz./220 g) firmly packed dark brown sugar
  • ½ cup (4 fl. oz./125 ml) heavy cream, at room temperature
  • 2 tsp. flake salt (optional)


For the latte:

  • 1 ½ to 2 Tbs. butterscotch syrup, plus more as desired
  • 2 oz. (60 ml) freshly brewed espresso (about 2 shots)
  • 6 oz. (180 ml) steamed milk

Directions:

To make the salted butterscotch syrup, in a small pan over low heat, melt 8 Tbs. (1 stick) (4 oz./125 g) of the butter. Increase the heat to medium and cook, whisking constantly, until a nutty aroma develops and the milk solids have separated and browned, 3 to 4 minutes (watch carefully so it doesn’t burn). Remove from the heat and whisk in the sugar.

Return the pan to the stove and bring to a boil over medium heat. Reduce the heat to low and simmer for about 1 minute. Remove from the heat. Gradually whisk in the cream, then whisk in the remaining 2 Tbs. butter and the salt.

Let cool to room temperature, about 20 minutes. Pour into an airtight container and refrigerate.

To make the latte, combine the syrup and espresso in a mug or glass. Let sit for 1 minute, then stir until well combined. Pour in the steamed milk and serve. Makes 1 drink.

Williams Sonoma Test Kitchen