When I have dulce de leche in the kitchen, it’s…
Butterscotch is a type of caramel that is made with brown sugar and butter. It is known for having a rich, buttery flavor with a touch of molasses from the sugar. Salted caramel drinks have only been becoming more popular over the past several years, but it is time to mix things up by bringing other elements into the salty-sweet mix. This season, The Coffee Bean & Tea Leaf added a Salted Butterscotch Latte to their fall lineup and I thought it was a wonderful change of pace from the usual salted caramel option (which I still enjoy, but is not that novel anymore).
While I could run out to the store and pick up a drink, I love butterscotch and don’t mind spending a few minutes making butterscotch sauce at home. The sauce is easy to make and not only tastes delicious in coffee, but can be used to top ice cream, pie and other desserts! I used a recipe from David Lebovitz that takes less than 5 minutes to make, start to finish. The recipe makes quite a generous amount of sauce, so you’ll have plenty left over in the refrigerator for applications besides this drink. You can also pick up butterscotch sauce at the store, but I do recommend trying the homemade sauce at least once. The sauce is combined with espresso, milk and a pinch of salt for a drink that is a treat for any caramel-lover.
As always, if you don’t have an espresso maker, you can easily adjust the ratios of coffee and milk in this recipe. I recommend using equal parts strong, freshly-brewed coffee and steamed milk (don’t forget that you don’t need an espresso machine to steam milk!) with the same amount of butterscotch sauce for good results. I also like to make this drink a little more indulgent by topping it with whipped cream and an extra drizzle of butterscotch sauce – and I recommend keeping the drizzle, even if you omit the whipped cream.
Salted Butterscotch Latte
2 oz espresso
2 tbsp (approx 1 oz) Butterscotch Sauce (I used David Lebovitz’s recipe)
8-oz steamed milk
whipped cream, for topping
butterscotch sauce, for topping
In a large mug, combine espresso, butterscotch sauce and salt. Stir to combine. Top with steamed milk and, if desired, whipped cream and an additional drizzle of butterscotch sauce.