Bourbon Butterscotch Latte Mousse

Last winter Starbucks had a butterscotch latte.  I was in love with it, and incredibly disappointed when I discovered it was labeled as a seasonal drink and I could only get it for a very short time.  Insert tears here.

Transition to now…I saw Butterscotch Pudding Day on the calendar and I wondered if I could recreate the flavors of a butterscotch latte in a pudding.  And then I decided to add some bourbon and make it a mousse instead.  Still qualifies right?  In my world it does.  I mean, the difference between a pudding and mousse is really in the whipping of air into the product.

Don’t forget to put it in a pretty glass.  It makes a difference.  I promise.

An you could sprinkle toffee chips or butterscotch chips or butterscotch syrup on it.  Or all of thee above.

This is  great dessert to make the day ahead if you’re serving it for a party or special occasion.  It is not hard to make but it does require chilling time.  And it is soooooooo worth it.  Creamy, cold and sweet…butterscotch latte mousse with the tiniest underlying hint of bourbon…it’s divine.  I prefer to eat mine alone, in the silence, with no one around and doing nothing else.  Just sitting there, savoring the flavors.

Or you could put your in a coffee cup and let people think you’re just drinking your latte with a spoon.

SaveSave

Print Recipe

Bourbon Butterscotch Latte Mousse

Creamy cold butterscotch goodness layered with hints of bourbon and coffee.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

dessert

Prep Time

30 minutes

Cook Time

15 minutes

Passive Time

4 hours chill

Servings

MetricUS Imperial

Ingredients

• 3 tablespoons unsalted butter
• 1/2 cup dark brown sugar
• 2 tablespoons bourbon
• 2 teaspoons instant espresso powder
• 16 ounces whipping cream, cold
• 2 egg whites
• 2 teaspoons powdered sugar

Course dessert Prep Time 30 minutes Cook Time 15 minutes Passive Time 4 hours chill Servings MetricUS Imperial Ingredients 3 tablespoons unsalted butter 1/2 cup dark brown sugar 2 tablespoons bourbon 2 teaspoons instant espresso powder 16 ounces whipping cream, cold 2 egg whites 2 teaspoons powdered sugar

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Combine butter, brown sugar, bourbon, espresso powder, and 1 cup whipping cream in a saucepan. Heat,stirring, just until the brown sugar dissolves and the tiny bubbles are just forming around the edge of the pan. Remove from heat and let cool. I like to pour it into a glass container and place it in the freezer to cool faster - but don't let it stay there more than 15 minutes.
2. When the mixture is cooled, place the remaining whipping cream in a mixer and beat until soft peaks form. Fold into the butterscotch mixture.
3. In a separate bowl or clean mixing bowl, beat the egg whites and powdered sugar until stiff peaks form. Fold into the butterscotch and whipped cream mixture.
4. Pour into individual dishes and chill until set, at least 3 hours.

Share this Recipe