Easy Butterscotch Cappuccino/Latte Recipe

EASY BUTTERSCOTCH CAPPUCCINO
- Shot of espresso
- Milk of your choice (whole milk, almond milk, etc.)
- Butterscotch syrup
- Whipped cream (optional)
Products Used:
You need :
- 170g butterscotch chips (about 1 cup) (If you want to make a non-dairy version, use vegan butterscotch chips)
- 240g cup water (about 1 cup)
- 105g brown sugar (about ½ cup)
- A pinch of salt
- Combine Ingredients: In a saucepan/pot, put together the butterscotch chips, water, brown sugar, and a pinch of salt.
- Heat and Stir: Place the saucepan over medium heat and stir continuously. Keep stirring until the butterscotch chips melt completely, and the mixture turns smooth. This should take a few minutes.
- Simmer: Once the chips are fully melted, reduce the heat to a simmer. Let it simmer for an additional 2-3 minutes while stirring constantly.
- Cool and Store: Remove the saucepan from the heat and let the butterscotch syrup cool down to room temperature.
- Strain (Optional): If you prefer a smoother syrup, strain it through a fine-mesh sieve to remove any remaining bits of butterscotch chips.
- Transfer to a Container: Pour the butterscotch syrup into an airtight container or a glass jar. It can be stored in the refrigerator for up to two weeks.
- 1 x shot of espresso
- About 6oz of the milk of your choice
- 25g of Butterscotch syrup (you can adjust to your own taste)
- Whipped cream (optional)
- For a latte version you could use : 10oz of milk and 40g of syrup.
- Pull a shot of espresso
- Combine the Milk and the Butterscotch syrup and heat up the mixture by easier steaming it using a steam wand or in a saucepan. If you heat up the mixture over a stove top, it is better to froth the milk if you have a milk frother for a better cappuccino texture.
- Combine milk and shot of espresso!
- If desired, top your Butterscotch cappuccino with a dollop of whipped cream and an additional drizzle of butterscotch syrup for extra sweetness.
- Serve and Enjoy!