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

Salted Butter Latte

Ingredients

  • 10mL SHOTT Salted Caramel
  • 10mL SHOTT Butterscotch
  • 30mL Espresso Coffee
  • 180mL Full Cream Milk
  • Garnish: Whipped Cream and SHOTT Salted Caramel

Method

  1. Press the epresso coffee into a mug or heatproof glass.
  2. Add the SHOTT Salted Caramel and the SHOTT Butterscotch to the mug.
  3. Heat the milk by using the steam arm on a coffee machine.
  4. Pour the textured milk into the flavoured coffee in a circular motion to combine.
  5. Garnish with the whipped cream and a drizzle of the SHOTT Salted Caramel.
  6. Serve & enjoy.
Salted Butter Latte

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 end 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 the ice.
  4. Add the SHOTT Butterscotch and the milk together and stir to combine.
  5. Garnish with 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 for 30 seconds or 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
  • 180mL 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