Bring a touch of umami to your coffee break with this indulgent latte, perfect for adding a twist to your morning coffee.
Ingredients
For the Shoyu Butterscotch Sauce:
- 60g unsalted butter
- 100g Okinawan brown sugar (kokuto)
- 60ml double cream
- 1 tsp soy sauce (shoyu)
- 1/2 tsp vanilla extract
For the Latte:
- 200ml milk (or plant-based alternative like oat milk)
- 1 strong espresso shot (or 50ml strong brewed coffee)
- 2 tbsp shoyu butterscotch sauce (adjust to taste)
- Whipped cream and extra shoyu butterscotch drizzle (optional)
Instructions
1. Prepare the Shoyu Butterscotch Sauce
- Melt the butter in a saucepan over medium heat.
- Stir in the brown sugar and cook until bubbling and dissolved.
- Gradually add the double cream, whisking constantly to combine.
- Stir in the soy sauce and vanilla extract. Taste and adjust the soy sauce for your preferred level of saltiness. Set aside to cool slightly.
2. Make the Latte
- Heat the milk in a saucepan or microwave until steaming (but not boiling). Froth it using a milk frother, whisk, or hand blender for a creamy texture.
- Brew a strong espresso or use strong coffee as the base.
3. Combine and Serve
- In a mug, add 2 tablespoons of the shoyu butterscotch sauce. Pour the espresso or coffee over it and stir until fully blended.
- Gently pour the steamed milk over the coffee.
4. Garnish (Optional)
- Top with whipped cream and drizzle extra shoyu butterscotch sauce over the top for an indulgent finish.