How To Use: Lattes, Iced Coffee, Hot Chocolate and Beyond
Butterscotch syrup works beautifully in hot drinks but really comes alive over ice. Here's how to get the most out of it.
In a latte or flat white
- Add 15 mL of butterscotch syrup to your cup before pulling your espresso shot over the top.
- Add steamed milk and give it a stir. The syrup dissolves instantly and coats the whole drink.
- For something a bit more indulgent, add a drizzle of extra syrup over the foam before serving.
Iced butterscotch coffee
- Add 15 to 20 mL to a glass of ice, pour your espresso or cold brew over the top, then fill with cold milk.
- It's genuinely one of the better iced coffee combos in the Cashmere coffee syrup range. The buttery sweetness is really good against cold brew.
- Top with a splash of cream if you want to push it over the edge.
Hot chocolate and desserts
- Stir 15 mL through your hot chocolate for a butterscotch hot choc that tastes like a lolly in a mug.
- Works well drizzled over vanilla ice cream, pancakes, or porridge.
- Try it in a milkshake with a scoop of ice cream for a proper old-school butterscotch thickshake.
Tasting Notes
That first sip hits you with warm, buttery sweetness and a rich toffee-like depth that sits really comfortably alongside espresso. It's not sharp like caramel can be. Butterscotch is rounder and more mellow, and it wraps around the coffee rather than competing with it. The sweetness is present without being cloying, and there's a lingering warmth at the finish that makes you want another sip almost immediately.
In a flat white it's subtle and sophisticated. In an iced latte it's bold and a bit more fun. And in a hot chocolate it's purely nostalgic, the kind of flavour that takes you straight back to eating butterscotch lollies as a kid. If you like this one, the Cashmere caramel coffee syrup is a natural next step and the two actually work really well together in the same drink.
Frequently Asked Questions
What's the difference between butterscotch and caramel syrup?
Both are sweet and work well in coffee, but they taste quite different. Caramel is made by cooking sugar until it browns and has a slightly sharp, bitter edge underneath the sweetness. Butterscotch is made with brown sugar and butter, which gives it a richer, warmer, more mellow flavour with less of that sharp bite. If you find caramel a bit too intense, butterscotch is usually the better fit. You can compare both in the Cashmere coffee syrup range.
How much butterscotch syrup should I use per drink?
Start with 15 mL, one standard pump. That's the recommended serve and works well in most coffee drinks. If you want it sweeter or more pronounced, try 20 mL. For milkshakes and hot chocolate where there's more liquid to balance out, 20 to 25 mL usually hits the sweet spot.
Can I use it in cold drinks?
Absolutely. It's actually one of the better coffee syrups for iced drinks because the buttery sweetness really holds up well against cold milk and ice. No need to warm it up first since it's already a liquid and dissolves straight into cold drinks without any fuss. Check out the Cashmere iced coffee recipe blog for some ready-to-go ideas.
How many serves are in a bottle?
Around 50 serves at the standard 15 mL pour from a 750 mL bottle. That's genuinely good value compared to buying flavoured drinks from a café every day. If you pick up a Cashmere syrup pump it makes measuring dead easy since each pump is calibrated to 15 mL.
What other syrups pair well with butterscotch?
Caramel is the closest match and the two work really well together if you want something extra rich. Vanilla softens it out and adds a creamy note. Hazelnut is another solid pairing if you want something a bit nuttier. All three are available in the full Cashmere coffee syrup collection.
