How to Make a Butterscotch Latte at Home

Butterscotch is caramel's richer, more buttery cousin, and it's made for cold autumn mornings. Here's how to make a smooth butterscotch latte at home.

What you need

• An espresso machine with a steam wand
• Espresso coffee, such as our Momentum Espresso
• Sweetbird Butterscotch Syrup
• A syrup pump
• A 350ml milk jug

The recipe (12oz)

• 10ml butterscotch syrup (one pump)
• Double espresso (about 36g)
• About 220ml of steamed milk

Step by step

1. Add the syrup to your cup.
2. Pull a double espresso on top and stir. See our espresso guide.
3. Steam your milk to 60 to 65°C with a little silky foam and pour it in.

Make it your own

• Salted butterscotch: a tiny pinch of sea salt on the foam.
• Butterscotch hot chocolate: one pump in our hot chocolate.
• Prefer caramel? See our caramel latte.

Tips

• Butterscotch loves a chocolatey, nutty espresso.
• Use half a pump for a lighter sweetness.
• Lovely iced too. Stir the syrup into cold milk first.

FAQs

What is the difference between butterscotch and caramel?

Caramel is made with sugar. Butterscotch traditionally uses brown sugar and butter, which gives a richer, rounder flavour.

Can I use it in cold drinks?

Yes. Follow our iced latte method and stir the syrup into the milk.

A 12oz butterscotch latte with semi-skimmed milk is around 150 kcal. See the breakdown for other milks in our coffee calorie calculator.

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