How to Make a Butterscotch Latte (Step-By-Step Recipe)
I love this recipe because it lets you customize the sweetness, richness, and even the texture—whether you like it ultra-creamy or with a subtle froth. So, let me explain it:
Equipment
- Espresso Maker or Coffee Brewer: A standard espresso machine works. However, if you’re using regular coffee, you want a strong brew.
- Milk Frother: This is optional but makes a big difference for that creamy, frothy texture. If you don’t have one, you can use a handheld whisk.
- Measuring spoon: For getting the butterscotch syrup just right.
Ingredients
- Espresso or Strong Coffee: The base for your latte. Use a single or double shot, or about ½ cup of strong coffee if that’s your preference.
- Butterscotch Syrup or Sauce: My favorite brand is Torani butterscotch syrup—it’s just the right blend of sweet and buttery.
- Steamed Milk: Dairy or non-dairy milk works here; I like oat milk for a smooth and creamy texture that complements the butterscotch.
- Optional Toppings: Whipped cream, a caramel drizzle, or even a sprinkle of sea salt add fun finishing touches.
Instructions
- Brew the Espresso or Coffee: Start with 1-2 shots of espresso or about ½ cup of strong brewed coffee, depending on how bold you want the flavor.
- Add Butterscotch Syrup: Add 1-2 tablespoons of butterscotch syrup directly to your mug. Adjust the amount based on your sweetness preference and stir to mix it well with the coffee.
- Steam and Froth the Milk: Warm up your milk until it’s hot but not boiling. Froth, if you like, adds a thicker texture. I usually use ½ to ¾ cup of milk, depending on the coffee's strength.
- Combine and Stir: Pour the steamed milk over the coffee and syrup mixture. Stir gently to blend everything into a creamy, sweet mix.
- Add Toppings and Serve: Finish with whipped cream, a caramel drizzle, or even a pinch of cinnamon for extra warmth. Then serve immediately and enjoy it!