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.
With SHOTT Butterscotch, everyone will want your recipes.

Recipe

Almond Mochaccino

Ingredients

  • 20mL SHOTT Almond
  • 20mL SHOTT Chocolate
  • 30mL Espresso Coffee
  • 180mL Full Cream Milk

Method

  1. Press the espresso coffee into a mug or heatproof glass.
  2. Add the SHOTT Chocolate and SHOTT Almond into the espresso coffee.
  3. Pour the texturized milk into the cup in a circular motion to combine.
  4. Serve & enjoy.
Almond Mochaccino

Recipe

Butterscotch Mochaccino

Ingredients

  • 20mL SHOTT Butterscotch
  • 20mL SHOTT Chocolate
  • 30mL Espresso Coffee
  • 180mL Full Cream Milk
  • Garnish: Butterscotch Sauce

Method

  1. Press the espresso coffee into a mug or heatproof glass.
  2. Add the SHOTT Chocolate and SHOTT Butterscotch into the espresso coffee.
  3. Pour the texturized milk into the cup in a circular motion to combine.
  4. Garnish with the butterscotch sauce.
  5. Serve & enjoy.
Butterscotch Mochaccino

Recipe

Butterscotch Iced Coffee

Ingredients

  • 20mL SHOTT Butterscotch
  • 50g Ice
  • 30mL Espresso Coffee
  • 100mL Full Cream Milk

Method

  1. Fill a glass with ice.
  2. Press the espresso coffee into the cup over the ice.
  3. Pour the SHOTT Butterscotch over the ice and top with the full cream milk.
  4. Stir to combine.
  5. Serve & enjoy.
Butterscotch Iced Coffee

Recipe

Butterscotch Latte

Ingredients

  • 20mL SHOTT Butterscotch
  • 30mL Espresso Coffee
  • 300mL Full Cream Milk
  • Garnish: Whipped Cream, Waffle Cookie and Caramel Sauce

Method

  1. Extract the espresso coffee and pour into a mug.
  2. Add the SHOTT Butterscotch and stir to combine.
  3. Texturize the milk using the steam arm on a coffee machine.
  4. Pour the textured milk into the mug.
  5. Garnish with the whipped cream, the waffle cookie, and the caramel sauce.
  6. Serve & enjoy.
Butterscotch Latte

Recipe

Butterscotch Milk Tea

Ingredients

  • 30mL SHOTT Butterscotch
  • 30mL Powdered Milk
  • 260mL Black Tea
  • 30mL Tapioca Pearls
  • Ice

Method

  1. Add all of the ingredients into a glass.
  2. Stir to combine.
  3. Top up the glass with the ice.
  4. Serve & enjoy.
Butterscotch Milk Tea

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 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

  • 20mL SHOTT Butterscotch
  • 15mL SHOTT Almond (Orgeat)
  • 45mL Vanilla Vodka
  • 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

This site uses cookies, as described in our Policy. You can disable cookies as mentioned in our Privacy Policy. By continuing to use this website without disabling the cookies, you consent to our use of those cookies which you have not disabled. View privacy policy