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Everyone has a favorite way to enjoy butterscotch. Whether it’s layered onto vanilla ice cream, mixed and baking into tarts and puddings, or just as a hard candy melting slowly in the mouth. Traditionally it’s an English confection made of brown sugar and butter cooked into a smooth sauce and then used it many applications. Which makes the defining flavor of butterscotch: molasses.
Molasses is the ingredient that makes brown sugar brown. Molasses is a byproduct of sugar refining. It has a rich and deep roasted woody flavor that has found its way into many of our baked goods and more. When this caramelized, roasted, dark and woody sugar syrup gets cooked together with the smooth and rich lactose of butter, they create a balanced flavor that has won the world over. So how could this not be good in coffee? Specifically, our Butterscotch Flavored Coffee.
The origin of the name is disputed, as many of these old recipes are, but it’s thought to come from Scotland given the derivation of the name. At times caramel and butterscotch are used interchangeably, but butterscotch, importantly, is missing milk or cream, which is a key ingredient in caramel.
The word first appeared in 1817 in Doncaster, England where Samuel Parkinson started production of it. And we’re so happy he did! Not only is it a wonderful name for a sweet treat, but an even better for our Butterscotch Flavored Coffee.
There’s still some time to catch that last little bit of holiday cheer! The season of peppermint and spiced orange may be over, but the season of butterscotch and Butterscotch Flavored Coffee is just beginning! Our coffee is already so smooth and sweet, but adding such a classic flavor like butterscotch, creates a brew that’ll absolutely be a regular in your pot this January. Try our Butterscotch Flavored Coffee, we made it sweet just for you!
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