On those days when you can’t decide between an after-dinner cup of coffee or a cocktail to unwind make this Adults-Only Salted Butterscotch Latte that is the best of both worlds! The rich Salted Butterscotch Sauce is also delicious drizzled over desserts too! -[ultimate-recipe-jump]
A Salted Butterscotch Sauce is the star of this coffee cocktail. Butterscotch is very similar to caramel in that they are both cooked sugars. The difference is that butterscotch is made with brown sugar and caramel is made from regular granulated sugar. To my dismay there is no scotch in butterscotch. The name is soooo misleading! So I made my version with booze in it. Don’t be intimidated about making this sauce. I promise it is easier than you think it is.
Adults-Only Salted Butterscotch Latte
We opted for a dairy-free drink for two reasons. One because I’ve been cutting back on dairy some. And two because a nut milk like almond or macadamia gives an extra layer of flavor to compliment the sweetness. As for the coffee I recommend something bold and smooth like a Sumatra bean. Don’t shy away from decaf either especially if you are sipping Adults-Only Salted Butterscotch Latte in the evening.
Over all this recipe is pretty simple. Once you make the Salted Butterscotch Sauce recipe below, jump over to the SoFabFood site for the full cocktail recipe along with a few tips!
I hope you like this Adults-Only Salted Butterscotch Latte recipe as much as my crew does. If you love this creamy, caffeinated cocktail recipe, you can find more like it by checking out my other drink recipes on SoFabFood! For daily recipe inspiration, subscribe to my newsletter, follow me on Instagram, and for generally inappropriate humor follow like me on Facebook!
Disclosure: Message intended for our readers 21+ only. Please drink responsibly!
Salted Butterscotch Sauce
- 1/4 cup unsalted butter
- 1/2 cup dark brown sugar
- 1/2 cup heavy cream
- 1/4 cup quality scotch
- Melt butter in a heavy bottom sauce pan. Stir dark brown sugar, scotch, and heavy cream.
- Bring to a low boil, reduce heat to low, and simmer five minutes stirring frequently.
- Remove from heat. Salt to taste once cooled slightly.
- Store in an airtight container in the refrigerator for up to two weeks.