Butterbeer Latte




About: Going through a fourth year of high school that I could have avoided (only needed .25 credits...), but its okay because im in Theater, Band (saxophone), and honours choir :) in the BSA, and I use to be invo...

This is my first Instructable on how to make a Butterbeer Latte! If you can do without a step-by-step Instructable, here's the recipe.

Butterbeer Latte

Homemade Caramel:
2 Tbs. Brown Sugar
2 Tbs. Butter

3 Tsp. Vanilla
1 Mug (Yes, mug) Milk
1 Dash of Cinnamon


1.) Melt the butter and brown sugar together in a pan to make a caramel
2.) Combine the milk, Vanilla, and cinnamon, then stir
3.) Mix together the Milk combination and the caramel in the pan, and boil.

Step 1: Ingredients

For this recipe, you will need one mug of milk, two tablespoons of brown sugar, some cinnamon, one teaspoon of vanilla extract, and two tablespoons of butter per latte. You will also need a pan (largeness depends on quantity), a stove, and a mug.

Step 2: The Easy Part

Combining the mixture of milk, cinnamon, and vanilla is, at least in my opinion, the easiest part. To do this, all you need to do is pour milk into your mug, drop the cinnamon and vanilla on top, and stir.

Step 3: Caramel

As my brother observed when I dared him to try making this, preventing the caramel from burning is definitely the hardest part in this recipe. Just plop in the caramel along with the butter, let them melt together, and let it get bubbly, but don't let it burn.

Step 4: Pour the Milk Into the Pan

While the caramel is still bubbly, pour the milk into the pan. Let it boil, and pour into the mug.

Step 5: Alakazamakazoo!

Congratulations! You just made a Butterbeer Latte! Enjoy!



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    3 Discussions

    Katie Jones

    1 year ago

    Amazing! This became my Sunday Morning drink.


    3 years ago on Introduction

    Awesome, I was looking for some way to change my boring morning coffee routine. I am guessing this is not approved by the American Heart Association?

    Heat the homemade caramel and milk to a high simmer, not boiling, so there is no 'skin' on top to ruin that first luscious sip. Makes the pan easier to clean too.

    This looks delish!