Salted Brown Butter Latte (7 Minutes)
A cafe-style latte with a nutty twist: butter browned to amber, melted with brown sugar and flaky sea salt, stirred into espresso and hot frothed milk.
Method
- Melt the butter in a small saucepan over medium heat. Swirl the pan as it foams, and watch for golden-brown specks and a nutty smell, about 4 minutes. Take it off the heat at once so it does not burn.
- Stir the brown sugar and flaky sea salt into the hot brown butter until the sugar melts into a glossy syrup.
- Warm the milk in a small pan until steaming (or microwave for 1 to 1 1/2 minutes), then froth it with a whisk or milk frother until foamy.
- Pour the espresso into a mug or tall glass, stir in the salted brown butter syrup, then pour in the hot frothed milk. For an iced latte, pour the espresso and syrup over ice first, then top with cold milk. Sprinkle with a pinch of flaky salt and serve.
Microwave times are for a 1,000 W microwave, the usual US size. In an 800 W microwave (common in the UK and Europe) add about a quarter more time; at 1,200 W check a little early.
A cafe-style latte with a nutty twist: butter browned to amber, melted with brown sugar and flaky sea salt, stirred into espresso and hot frothed milk.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 27 g
- Sugar
- 19 g
- Sodium
- 210 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The line between browned and burnt butter is seconds: pull the pan off the heat as soon as it smells like hazelnut and shows amber specks. If it turns dark brown and smells sharp, start over.
Substitutions
- Whole milk — oat milk or any barista-style milk; froths well and keeps the nutty flavour
- Espresso — 1/2 cup strong brewed coffee, or 2 teaspoons instant espresso dissolved in 2 oz hot water
- Brown sugar — pure maple syrup; stir it in off the heat
Serving suggestions
Serve in a clear glass to show off the swirl, with the salt sprinkled on top. It pairs well with shortbread or a biscotti.
Storage
The brown butter syrup keeps in a sealed jar in the fridge for up to 2 weeks; warm a spoonful to melt it before using. Assembled lattes are best fresh.
Reheating
Rewarm the syrup in the microwave for 15 to 20 seconds; reheat the milk gently so it does not boil.
Equipment
- Small saucepan
- Whisk or milk frother
- Espresso maker or coffee brewer
- Mug or tall glass
Variations
- Iced: pour the espresso and syrup over ice, then top with cold milk instead of frothed milk
- Extra caramel: add 1 teaspoon of the brown butter syrup to the milk while it froths
Why it works
Browning butter toasts the milk solids, creating nutty, caramel-like flavour compounds. The fat carries that flavour through the milk, while a pinch of salt makes the sweetness of the sugar and milk taste more pronounced.
Frequently asked questions
How do I know the butter is browned and not burnt?
It is ready when the foam subsides and you see golden-brown specks with a nutty, hazelnut smell. If it turns dark brown and smells sharp or bitter, it has burnt and you should start over.
Can I make the salted brown butter syrup ahead?
Yes. It keeps in a sealed jar in the fridge for up to 2 weeks; warm a spoonful for 15 to 20 seconds to melt it before stirring into coffee.
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