Iced Smoked Latte Recipe
Espresso, ice, with smoked butterscotch
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Ingredients
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Espresso base
Smoked butterscotch syrup
Milk and finishing
Method
Smoked butterscotch syrup
- 1
Make the caramel
In a small heavy-bottomed saucepan over medium heat, add the dark brown sugar and butter. Stir continuously with a heatproof spatula as the butter melts and the sugar begins to dissolve, about 2–3 minutes.
- 2
Add cream
Once the mixture is glossy and combined, slowly pour in the heavy cream while whisking to avoid splattering. Reduce heat to low and simmer gently for 1–2 minutes until smooth.
- 3
Season and smoke
Remove from heat and whisk in the vanilla extract, sea salt, and 2 drops of liquid smoke. Taste and add an extra drop of liquid smoke only if a stronger smoked note is desired. Let the syrup cool to room temperature (about 10–15 minutes).
- 4
Store
Transfer the cooled syrup to a small jar. The syrup will thicken as it cools. Makes roughly 3/4 cup; store refrigerated up to 2 weeks.
Espresso and assembly
- 5
Pull espresso
Brew two shots of espresso (about 60 ml total) using freshly ground beans. If you don't have an espresso machine, brew a strong 60 ml concentrated coffee using a Moka pot or Aeropress.
- 6
Sweeten with syrup
Place 1–1.5 tablespoons (15–22 ml) of the smoked butterscotch syrup into a tall glass. Adjust amount to taste — 1 tbsp for subtle sweetness, 1.5 tbsp for prominent butterscotch.
- 7
- 8
- 9
Top and garnish
Optional: lightly froth an additional 2–3 tablespoons of cold milk and float on top. Sprinkle with 1 teaspoon butterscotch shavings or a pinch of flake sea salt to emphasize the smoked butterscotch character.