Butterscotch is a rich caramel made from brown sugar and butter, prized for its deep, buttery flavor with a hint of molasses. Salted caramel is a favorite for many, so a salted butterscotch twist makes perfect sense. This Salted Butterscotch Sauce is simple to prepare and captures the classic butterscotch profile, brightened by a generous pinch of salt for a perfectly balanced, addictive finish. The sauce is versatile—ideal for lattes, ice cream, pies and other desserts—and it shines in a homemade Salted Butterscotch Latte.
Making this latte at home is quick and rewarding, and often tastier than store-bought versions. The sauce takes a few minutes to prepare and yields more than enough for several drinks or dessert toppings. While you can purchase butterscotch sauce ready-made, I recommend trying the homemade version at least once for its superior depth of flavor. Combined with espresso, milk and a touch of salt, the result is a comforting, caramel-forward drink that will delight anyone who loves sweet, buttery coffee beverages.
If you don’t have an espresso machine, you can still make a great version by adjusting the coffee-to-milk ratio. Use equal parts strong, freshly brewed coffee and steamed milk, and match the same amount of butterscotch sauce called for in the recipe. The drink becomes more indulgent when topped with whipped cream and an extra drizzle of butterscotch—highly recommended if you want a special treat.
Salted Butterscotch Latte
2 oz espresso
2 tbsp (approx 1 oz) Butterscotch Sauce (recipe below)
pinch salt
8-oz steamed milk (any kind)
whipped cream, for topping (optional)
butterscotch sauce, for topping (optional)
In a large mug, combine the espresso, butterscotch sauce and a pinch of salt. Stir until the sauce is dissolved. Pour in the steamed milk and stir gently to combine. Top with whipped cream and an extra drizzle of butterscotch sauce if desired. Adjust sweetness to taste by adding more sauce or salt as needed.
Salted Butterscotch Sauce
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 over medium heat, combine the butter, brown sugar and 1/3 cup of the heavy cream. Stir until the sugar dissolves, then bring the mixture to a gentle boil. Allow it to cook for about 3 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. Remove the pan from the heat and stir in the dark rum if using, followed by the vanilla extract and salt. Add the remaining heavy cream and stir until the sauce is smooth and uniform. Let the sauce cool to room temperature before using; it will thicken as it cools. Store any leftovers in a sealed container in the refrigerator and gently reheat before use.
This butterscotch sauce is rich and buttery, with the salt enhancing the deep caramel notes. Use it to make multiple lattes, spoon it over vanilla ice cream, swirl it into yogurt, or drizzle it on pies and other desserts. The recipe yields a generous amount, so you’ll have plenty on hand for several treats.