How to Make a Delicious Great Smoky Butterscotch Latte
We’re kicking off our recipe series with Smoky Butterscotch Latte. Because our first release is a Butterscotch flavored ground coffee, I thought for sure this would be the perfect complement to a delicious brew.
If you follow along on the IG Live, the recipe takes about 45 mins start-to-finish. This includes prepping all the ingredients, warming up the stove, cook time and final preparation of the actual latte. Most of us don’t have 45 mins every day to prepare coffee so I recommend making the butterscotch cream in batches then using it throughout the week.
Try it out and let me know what you think.
- ½ cup unsalted butter (1 stick) cut up in chunks or slices
- 1 cup dark brown sugar, packed
- 1 ½ cup heavy whipping cream - use 36% or “full” fat if possible
- 5-10 drops Stubbs liquid smoke
- 1 teaspoon molasses
- 3-4 tablespoons Sunday Morning butterscotch flavored ground coffee
- 1 teaspoon demerara sugar
- Reddi wip (optional)
- Small or medium saucepan with heavy bottom
- Glass jar with tight fitting lid -or- glass cocktail shaker
- Glass jar with wide opening for stirring + tight fitting lid for storage
- Coffee Maker (drip, french press or pour over is fine)
- Electric hand mixer, immersion blender + mixing bowl or whipped cream dispenser (optional)
1. Cook the sauce
- Warm up a small to medium saucepan over medium-high heat.
- Melt the butter in the saucepan. Allow the butter to brown past the melting point. It will begin to create a foam on the top and you’ll see small brown specks at the bottom of the pan. Be careful, there’s a thin line between brown butter and burnt butter. Once the butter is brown, quickly whisk in the dark brown sugar. Melt until smooth.
- Get the mixture boiling, then turn down the heat to low-medium. Whisk in 1 cup of the heavy cream slowly. I suggest using a silicone spatula to stir the sauce in a figure 8 pattern. Again, keep an eye on it to ensure it doesn’t burn. Cook for 5-7 minutes.
- Take the finished sauce off the stove and pour it into the glass jar for storage. Mix in the liquid smoke about ⅛ teaspoon (2-3 drops) at a time. Taste and add more until a slightly smoky flavor is reached.
2. Prepare the latte
- Pour ¼ cup of heavy cream into the other glass jar with lid or glass cocktail shaker. Seal then shake vigorously for about a minute. **A little workout to help justify the calories ;-)** Remove the lid and microwave for 20 seconds to warm.
- Next make the whipped cream garnish. You have three options here:
- Handmade whipped cream: “Pour [ 2 tablespoons] cream into a mixing bowl and beat with a handheld electric mixer or immersion blender until it's airy, but still pourable.” *guidance from savortheflavour blog
- Whipped cream dispenser: Fill canister with ½ cup cold heavy cream. Twist on disposable nitro cartridge and attach desired piping tip. Shake to distribute nitro.
- Use store bought whipped cream. But where’s the fun in that?!
- Brew a strong cup of coffee (3 or 4 tbsp ground coffee + 6 oz water) using your preferred method. As the coffee is brewing, spoon 3 healthy tablespoons of the butterscotch sauce into a mug.
- Once coffee is done, immediately pour ½ cup of hot coffee into the mug. Add the warm cream from glass mason jar and 1 teaspoon molasses. Stir until smooth.
- Either gently spoon handmade whipped cream on top or pipe out whipped rosettes over coffee mixture.
- Sprinkle with demerara sugar, then sip and enjoy!
Shout out to @savortheflavourblog who originally posted this recipe on Pinterest.