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 is always popular and I thought – why not try a salted butterscotch? This Salted Butterscotch Sauce is easy to make and has a classic butterscotch flavor, but is enhanced with a generous pinch of salt that gives it a very addictive edge. You can use the sauce for all kinds of things, but it makes an amazing Salted Butterscotch Latte.
While I could run out to the store and pick up a coffee drink, this one is easy to make at home and probably even better than what you can find in a coffee shop. It will take you a few minutes to put together the sauce, but the recipe makes enough for more than one drink and can also be used to top ice cream, pie and other desserts! The recipe makes quite a generous amount of sauce, so youâ€™ll have plenty left over. You can also pick up butterscotch sauce at the store, but I do recommend trying the homemade sauce at least once because it really is excellent. 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 donâ€™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 (donâ€™t forget that you donâ€™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 â€“ 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 (recipe below)
8-oz steamed milk (any kind)
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.
Salted Butterscotch Sauce
(originally from David Lebovitz)
4 tbsp butter
1 cup light brown sugar
2/3 cup heavy cream, divided
1 tbsp dark rum (optional)
1 tsp vanilla extract
generous 1/4 tsp salt
In a medium saucepan, combine the butter, sugar and 1/3 cup of the heavy cream. Stir to dissolve the sugar, then bring to a boil and cook for about 3 minutes. Remove from heat and stir dark rum (optional), vanilla and salt. Stir in remaining heavy cream until sauce is smooth and uniform. Cool before using.