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Brown Butter Latte Recipe
Ash Tyrrell

Brown Butter Latte Recipe

The first time I browned butter just for my morning coffee, I honestly thought I was overdoing it. But one sip in, and I was hooked. That nutty, caramel-like aroma completely changed how I think about lattes.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • unsalted butter 4 tablespoons — this is the star, so use real butter, not margarine, for that deep nutty flavor
  • brown sugar 3 tablespoons, packed — adds sweetness and helps the syrup cling to the milk foam
  • heavy cream 2 tablespoons — smooths out the syrup and keeps it from turning grainy
  • vanilla extract 1 teaspoon — rounds out the toasty notes with warmth
  • ground cinnamon a pinch — optional, but it plays beautifully with browned butter
  • flaky sea salt a small pinch — balances the sweetness and makes the flavors pop
  • espresso or strong brewed coffee 2 shots or ½ cup — the base of your latte, so use freshly brewed for best taste
  • whole milk 1 cup — steams up rich and creamy; sub any milk you like

Method
 

  1. Melt the butter in a small saucepan over medium heat. Swirl the pan often as it foams, and watch for tiny brown specks to form at the bottom. Once it smells nutty and toasty, pull it off the heat right away it goes from perfect to burnt fast.
  2. Whisk the brown sugar straight into the warm browned butter until it dissolves into a thick, glossy mixture. Slowly stream in the heavy cream while whisking constantly so it doesn't seize up. Add the vanilla, cinnamon, and salt, and stir until it's silky and smooth.
  3. While the syrup cools slightly, pull your espresso shots or brew a strong batch of coffee. I like using espresso because it holds up against the richness of the syrup, but strong drip coffee works in a pinch too.
  4. Heat your milk until it's warm but not boiling, then froth it using a handheld frother or a whisk until it's light and foamy. You want soft, pillowy microfoam, not a stiff meringue-like foam.
  5. Spoon 1½ to 2 tablespoons of the brown butter syrup into your mug, then pour in the hot espresso and stir until fully combined. Top it off with your steamed milk, spoon a little foam on top, and enjoy while it's warm.

Notes

  • I always use a light-colored pan so I can actually see the butter change color instead of guessing.
  • I keep the heat at medium, not high rushing. It means burnt butter and a bitter latte.
  • I make a double batch of syrup on Sundays so I have a salted brown butter latte recipe ready to go all week.
  • I let the syrup cool for a minute or two before adding cream, or it can splatter.
  • I taste the syrup before using it and adjust the salt. It really wakes up the flavor.