If you’re like me and love both Harry Potter and coffee, then you’ve got to try this butterbeer latte! It’s delicious, sweet, and most importantly – it’s caffeinated. With only a few pantry-friendly ingredients, and you’ll be instantly transported to the Hogsmeade.
- 3 tablespoons (42g) – vegan butter
- 1/2 cup (100g) – brown sugar
- 1/2 cup (120ml) – vegan heavy whipping cream, I used Silk, see notes for substitutions
- 1 teaspoon – vanilla extract
- ¼ teaspoon – rum extract, optional
- 1/2 tsp – salt
Whipped cream, or use store-bought whip cream (optional):
- ½ cup – non-dairy heavy whipping cream, I used Silk
- ¼ cup – powdered sugar
- 1 teaspoon – vanilla extract
Coffee Base, see notes:
- 2 shots of espresso (½ cup of strong coffee or cold brew)
- 1 cup – non-dairy milk, hot or cold, I used oat
- Medium saucepan
- Airtight container
- Medium-sized bowl
- Electric hand mixer
- Your favorite mug
- Place a medium saucepan over medium heat, and melt the butter. Then add in the brown sugar and non-dairy heavy whipping cream. Stir until all the sugar has dissolved.
- Once the sugar had dissolved, reduce the heat to a simmer. Continue to simmer the syrup undisturbed for 4-6 minutes. Remove from the heat and stir in the vanilla extract, rum extract, and salt.
- Allow cooling completely before using. If not using right away, transfer to an airtight container and keep it in the fridge for up to 8 weeks.
Whipped cream, optional:
- In a medium-sized bowl, pour the heavy whipping cream, and with an electric hand mixer, whip the cream on high for about 2-3 minutes until you reach soft peaks.
- Then, add in the powdered sugar and vanilla extract At low speed, mix all the ingredients. It’s okay if you get a loose consistency.
- Cover the bowl and place it in the fridge to chill until ready to use.
- Make your coffee, use your preferred method of brewing. I used espresso.
- Pour 4 tablespoons of the butterscotch syrup into your desired cup. Then add in your coffee and stir to incorporate the syrup.
- Next, add in the milk, stir to combine. And add dollops of the whipped cream on top. Enjoy!
- Substitutions for vegan heavy whipping cream: unflavored non-dairy creamer or coconut milk.
Things to keep in mind with using these substitutions, most creamers are already sweetened. By adding this, the syrup will become sweeter. And with coconut milk, of course, will result in the syrup tasting more like coconut.
This goes for the whipped cream that goes on top of the latte. So please keep those in mind!
- The measurements for the coffee do not need to be exact, you can make your latte the way you want to!
- The consistency you are looking for in the whipped cream is soft peaks. It’s okay even if you don’t form peaks. This is really to represent the “head” or the “foam” of the butterbeer and will also add a creaminess to the drink. It’s very delicious, but it’s optional!
- Why not froth the milk to get the foamy top? There’s no reason why you shouldn’t froth your milk if you prefer it that way. As I mentioned above, the whipped cream adds more creaminess to the drink and it ties all the flavors together.
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