How to Make Brown Butter Latte (Hot & Iced Recipe)
I tried bulletproof coffee a few times. I kinda enjoyed it, especially on those sluggish mornings when I needed something richer. But lately, I found something even better: the brown butter latte.
It’s like the cousin of bulletproof coffee, but with more depth, flavor, and that irresistible toasted aroma.
If you’re into smooth, nutty drinks that feel energizing, this one’s for you.
In this guide, you’ll discover how to make a brown butter latte at home, from browning the butter to frothing the milk. You’ll also get tips on flavor variations, plus an iced version that’s perfect for warm days. So let’s start brewing!
What Is a Brown Butter Latte?
A brown butter latte is like your favorite latte… but with an upgrade you didn’t know it needed. It’s made by blending espresso (or strong brewed coffee) with frothed milk and a bit of browned butter. That’s butter that’s been melted and cooked until it turns golden and smells nutty and toasty.
It’s similar to bulletproof coffee in that it uses butter. However, it’s creamier, gentler, and way more flavorful. You still get the strength of espresso and the steamed milk.
But that layer of richness and toasty warmth makes it perfect for slow mornings or when you need something extra.
This drink is also super customizable. Some folks add a pinch of cinnamon or a drizzle of maple syrup.
How to Make a Brown Butter Latte (Hot Version)
Equipment
- Small Saucepan:
- Espresso machine, Moka pot, or strong coffee maker
- Milk frother, whisk, or French press
Ingredients
- 1–2 shots of espresso (or ½ cup strong brewed coffee)
- 1–2 tsp unsalted butter (browned)
- ¾ cup milk of choice (whole, oat, almond, etc.)
- Optional: maple syrup, brown sugar, or vanilla
- Optional toppings: cinnamon, sea salt, or whipped cream
Instructions
- Step 1) Brown the Butter: Add the butter to a small pan over medium heat. Next, let it melt, then cook it until it turns golden brown and starts to smell nutty (usually 3–5 minutes). You should stir occasionally and don’t walk away. This stuff can go from brown to burnt quickly. Once it looks golden and smells amazing, remove it from the heat and let it cool for a sec.
- Step 2) Brew the Espresso: Brew 1–2 shots of espresso, or about ½ cup of strong coffee. You can also use a Moka pot, or even a strong instant espresso will work here if you’re not using an espresso machine.
- Step 3) Froth the Milk: Heat your milk until it’s hot but not boiling, then froth it up. I usually use a handheld frother, but a French press (pump the plunger up and down) or even a whisk can do the trick in a pinch.
- Step 4) Assemble the Drink: Pour the brown butter into your brewed espresso and stir it together until smooth. Next, add your frothed milk. Sweeten it to your liking with maple syrup or brown sugar, and if you’re in the mood, top it with a little whipped cream or a pinch of sea salt.
Notes
Pro tip:
If your butter solidifies a bit when you mix it with the coffee, just give it another quick swirl. It’ll melt back in and add a silky texture that’s hard to beat.Iced Brown Butter Latte Option
If you’re more of a cold coffee person (especially when the weather’s warm), this version is great. You get a smooth, refreshing taste that still brings all that nutty brown butter goodness.
Step 1) Let the Espresso and Brown Butter Cool: After brewing your espresso and browning your butter, give them a few minutes to cool. If you pour them straight over ice while hot, the drink will dilute too quickly. So, set them aside while you prep your glass.
Step 2) Fill Your Glass with Ice: Grab a tall glass or mason jar and fill it to the top with ice cubes. For this, crushed or cubed both work fine. Just don’t skimp on the ice.
Step 3) Combine Espresso and Brown Butter: Pour the cooled espresso and brown butter mixture into the glass. Next, stir well so the butter fully mixes in and doesn’t float on top.
Step 4) Add Cold Milk: Top everything off with about ¾ cup of cold milk. Oat milk is my favorite here. This pairs perfectly with the buttery flavor and adds a little natural sweetness.
Step 5) Sweeten and Finish (Optional): Taste it and, if needed, add a drizzle of maple syrup or a splash of vanilla. You can also get fancy with a pinch of sea salt or cinnamon on top for extra depth.
Bonus Tip: Want to go all out? Blend the whole thing with ice for a frappé-style version—it’s thick, creamy, and basically a brown butter coffee milkshake. Highly recommend.
Brown Butter Latte: Flavor Tips & Variations
Once you’ve got the base down, a brown butter latte is fun to tweak depending on your mood or the season. So, here are a few simple ways you can experiment:
1 – Add a Pinch of Cinnamon or Nutmeg
Spices like cinnamon and nutmeg add instant warmth and coziness. I like to sprinkle a bit right into the milk before frothing or dust some on top at the end. It brings out the toasted notes in the brown butter without being overwhelming. I find this especially nice in fall or winter.
2 – Try a Dash of Vanilla or Pumpkin Spice
Vanilla extract makes this drink a little smoother and richer, while pumpkin spice turns it into a full-blown autumn dream. Just ¼ teaspoon of vanilla or a shake of pumpkin spice does the trick. However, don’t go overboard, though. You want it to complement the butter and not drown it out.
3 – Use Ghee for a Clarified Butter Option
If you’re avoiding dairy solids or want something shelf-stable, ghee works like a charm. It gives that same nutty, rich flavor and mixes smoothly into hot drinks.
Bonus: it’s a common pick for bulletproof-style coffees too.
4 – Sweeten with Honey or Brown Sugar
White sugar works fine, but honey or brown sugar adds a deeper sweetness that pairs way better with the brown butter vibe. For this, start with a teaspoon, stir, then taste and adjust.
Last Thoughts
Have you ever tried brown butter in coffee? What’s your favorite flavor combo? Share it in the comments. I’m always up for trying something new. And with that, voilà!
