shott

Butterscotch

  • Add to
    Coffee

  • Add to
    Milkshakes

  • Serve
    Hot or
    Cold

  • No Artificial
    flavours or
    colours

  • Made in
    New
    Zealand

With rich brown sugar and butter flavours, SHOTT Butterscotch is something to look forward to! Treat yourself and add to coffee, milkshakes or as a dessert topping.

GET CREATIVE

If Butterscotch doesn’t bring back the memories of Mum’s home baking, I don’t know what will.
SHOTT Butterscotch concentrate takes the essence of ‘how Mum used to make it’ puts it in a bottle.
Crème Brule Cappuccinos, Butterscotch and White Chocolate Muffins and even a Caribbean Flip for after the day’s work is done.
Dairy Free and Gluten Free; With SHOTT Butterscotch, everyone will want your recipes.

Recipe

Butterbeer

Ingredients

30mL SHOTT Butterscotch
170mL Ginger Ale (Chilled)
100mL Soda Water (Chilled)
30mL Fresh Cream

Method

1. Pour the SHOTT Butterscotch, ginger ale and the soda water into a stein.
2. Stir to combine.
3. In a bowl, thicken the cream by lightly whipping it (do not whip completely).
4. Add the cream to the stein by gently pouring it on the back of a spoon.
5. Serve & enjoy.

Butterbeer

Recipe

Butterscotch Hot Chocolate

Ingredients

20mL SHOTT Butterscotch
20mL SHOTT Chocolate
230mL Full Cream Milk
Garnish: Whipped Cream and Cinnamon Powder

Method

1. Heat the milk using the steam arm on a coffee machine.
2. Add the SHOTT Butterscotch and the SHOTT Chocolate to
the hot milk.
3. Stir to combine.
4. Pour the flavoured hot chocolate into a mug or
heatproof glass.
5. Garnish with the whipped cream and the cinnamon powder.
6. Serve & enjoy.

Butterscotch Hot Chocolate

Recipe

Honey Black Milk Tea

Ingredients

30mL SHOTT Butterscotch
1 Earl Grey Tea Bag
100mL Hot Water
100mL Full Cream Milk
Garnish: 1 Cinnamon Stick and Cinnamon Powder

Method

1. Infuse the earl grey tea bag with hot water and put aside until cool.
2. Fill a glass with ice.
3. Pour the earl grey tea over ice.
4. Add the SHOTT Butterscotch and the milk together and stir to combine.
5. Garnish with a cinnamon stick and a light dusting of cinnamon powder.
6. Serve & enjoy.

Honey Black Milk Tea

Recipe

Butterscotch Mousse

Ingredients

40mL SHOTT Butterscotch
180g White Chocolate (Broken Up)
90mL Full Cream Milk
3 Egg Whites
1 Teaspoon Lemon Juice
225mL Double Cream
Garnish: Shaved Chocolate and Berries

Method

1. Place the chocolate in a heatproof bowl over a saucepan half filed with simmering water.
2. Stir for 3-4 minutes or until the chocolate melts. Add milk and stir quickly until melted chocolate and milk is well combined.
3. Remove from the heat
4. Whip the egg whites and lemon juice until stiff, then fold into the chocolate mixture until well combined.
5. Whip the cream until it forms soft peaks.
6. Gently fold into the chocolate mixture and stir until there are no lumps.
7. Divide into 4 glasses and chill for at least 2 hours.
8. Sprinkle with shaved chocolate, and top with berries to serve.

Butterscotch Mousse

Recipe

The Butter Scott

Ingredients

45mL Vanilla Vodka
20mL SHOTT Butterscotch
15mL SHOTT Almond (Orgeat)
10mL Dessert Wine (Muskat based)
1 Full Egg
2 Dash Chocolate Bitters
2 Dash Black Walnut Bitters
Garnish: Black Walnut Bitters

Method

1. Pour all of the ingredients into a Boston Shaker.
2. Shake without ice until the egg has emulsified.
3. Add ice and shake again until the tin has frosted.
4. Pour cocktail into a pre-chilled coupe glass.
5. Garnish with black walnut bitters stained hearts.

The Butter Scott

Recipe

Butterscotch Smoothie

Ingredients

60mL SHOTT Butterscotch
15g Drinking Chocolate
1/2 Avocado
80g Greek Yoghurt
200mL Full Cream Milk
50g Ice
Garnish: Whipped Cream, Caramel Sauce & Smashed Caramel Popcorn

Method

1. Combine all the ingredients into a blender.
2. Blend until smooth.
3. Pour smoothie into a tall glass.
4. Garnish with the whipped cream, caramel sauce & smashed caramel popcorn.
5. Serve & enjoy.

Butterscotch Smoothie

Recipe

Creme Brulee Cappuccino

Ingredients

20mL SHOTT Butterscotch
200mL Full Cream Milk
30mL Espresso Coffee
Garnish: 1 Teaspoon Caster Sugar

Method

1. Press the espresso coffee into a mug or heatproof glass.
2. Add the SHOTT Butterscotch to the coffee shot and stir to combine.
3. Next, heat the milk using the steam arm on a coffee machine.
4. Pour the hot milk into the cup in a circular motion to combine, ensuring there is a signi cate amout of dry foam on top.
5. Sprinkle the sugar over the top of the coffee and caramelize with a blow tourch to create the Brulee crust.
6. Serve & enjoy.

Creme Brulee Cappuccino