Ingredients

  • Espresso: 2 shots (about 2 oz or 60 ml) of freshly brewed espresso
  • Milk: 1 cup (240 ml) whole milk (or milk of choice, e.g., oat, almond, or soy)
  • Butterscotch Sauce: 2 tablespoons (homemade or store-bought)
  • Pecan Syrup: 1 tablespoon (or 1 tsp pecan extract mixed with 1 tbsp simple syrup)
  • Whipped Cream: Optional, for topping
  • Chopped Pecans: 1 tablespoon, toasted, for garnish
  • Brown Sugar: 1 teaspoon, for extra caramelized flavor (optional)
  • Butter: 1 teaspoon (for homemade butterscotch sauce, if making)
  • Heavy Cream: ¼ cup (for homemade butterscotch sauce, if making)

Equipment

  • Espresso machine or stovetop moka pot
  • Milk frother or small saucepan
  • Small saucepan (for homemade butterscotch sauce)
  • Measuring cups and spoons
  • Mug (12 oz or larger)

Instructions

Step 1: Prepare the Butterscotch Sauce (if making homemade)

  1. In a small saucepan over medium heat, melt 1 teaspoon butter.
  2. Add 2 tablespoons brown sugar and ¼ cup heavy cream, stirring constantly until sugar dissolves.
  3. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  4. Remove from heat and let cool slightly. Set aside.

Step 2: Brew the Espresso

  1. Brew 2 shots of espresso (about 2 oz) using an espresso machine or moka pot.
  2. Pour the espresso into a 12 oz mug.

Step 3: Heat and Froth the Milk

  1. Heat 1 cup of milk in a small saucepan over medium heat until steaming (do not boil), or use a milk frother.
  2. Froth the milk using a frother or whisk until it’s light and foamy.

Step 4: Assemble the Latte

  1. Stir 2 tablespoons butterscotch sauce and 1 tablespoon pecan syrup into the espresso until well combined.
  2. Slowly pour the frothed milk over the espresso mixture, holding back the foam with a spoon.
  3. Spoon the milk foam on top of the latte.

Step 5: Garnish and Serve

  1. Drizzle a little extra butterscotch sauce over the foam.
  2. Sprinkle 1 tablespoon toasted chopped pecans on top.
  3. Optionally, dust with a pinch of brown sugar for extra caramelized flavor.
  4. Serve immediately and enjoy!

Tips

  • Make it quick: Use store-bought butterscotch sauce and pecan syrup to save time.
  • Vegan option: Substitute dairy milk with oat or almond milk, and use vegan butter and cream for the butterscotch sauce.
  • Adjust sweetness: Add more or less butterscotch sauce and pecan syrup to taste.
  • Storage: Homemade butterscotch sauce can be stored in an airtight container in the fridge for up to 1 week.

Nutritional Information (Approximate, per serving)

  • Calories: 250-300 kcal (varies based on milk and toppings)
  • Fat: 12g
  • Carbohydrates: 30g
  • Protein: 6g