Butterbeer Latte
From Anna Monette Roberts, POPSUGAR Food
Ingredients
- Butterbeer butterscotch
4 tablespoons salted butter
3/4 cup light-brown sugar
2 tablespoons plus 1/4 cup pumpkin beer, divided
1 teaspoon vanilla extract
- Butterbeer latte
Butterbeer butterscotch, to taste
Coffee
Frothed milk or whipped cream, to taste
Directions
- To make butterbeer butterscotch: In a heavy-bottom saucepan over medium heat, add butter and sugar. When butter is melted, whisk butter and sugar together and then whisk in 2 tablespoons pumpkin beer. Bring to a foamy boil, and cook 4 minutes, whisking occasionally, until mixture deepens in colour.
- Turn off heat and carefully whisk in remaining 1/4 cup pumpkin beer, followed by vanilla extract.
- Transfer to a small 8-ounce mason jar. Do not scrape down sides of the pot (the burned-on caramel may make your sauce gritty). Allow butterscotch to cool slightly before securing with a lid. Store in the fridge for up to 2 weeks.
- To assemble butterbeer latte: Pour a few tablespoons of butterbeer butterscotch in the bottom of a mug. Top with coffee, and stir to let butterscotch dissolve. Garnish with frothed milk or whipped cream, and drizzle more butterbeer butterscotch over the top. Serve immediately.
Information
- Category
- Drinks
- Cuisine
- North American
- Yield
- 1 latte