A wonderful way to take your coffee drink to the next level

From a bit of butterscotch in the flavor of the Roquefort to the very wonderful butterscotch syrup that the crew in the Roadshow crafts regularly. It has quietly become one of the most remarkably delicious things we make!

Butterscotch was “invented” near the town of Doncaster in Yorkshire in the north of England in the late 18th century. Later it became popular on this side of the Atlantic to the point that, as the L.A. Times wrote, “Once upon a time, butterscotch was the darling of the American sweet tooth.” The Roadhouse crew is out to recreate that sweet reality. The Butterscotch Pudding has long been a big, big seller on the dessert menu. A few years ago, the team out in the Roadshow trailer set out to build on that success by putting butterscotch into a homemade syrup that folks could order in their cappuccino or lattes!

Rachel Seng, the wonderful Roadshow manager, offers

One of my favorite things about the butterscotch syrup is the process of my learning to make it. The first time I made it a few years ago, I had zero idea what I was doing, but once it was done (and burnt) I knew what I could do differently and what had likely happened. From the browning of the butter (which is oh-so-satisfying to witness), watching the mountain of sand-like brown sugar turn into a molten caramel, to that final sizzle once the scotch is added. It’s one of those syrups you’re not allowed to walk away from. It demands constant attention for almost an hour while it’s cooking. Its need for attention is part of what makes it so rewarding to prepare—you’re watching each stage and seeing it go from a pile of ingredients to something that makes people close their eyes in wonder.

I’m a caramel kind of girl through and through. I love a sweet sauce, which is essentially what butterscotch syrup is. It is amazing in a drink, as a topping with gelato, or just by the spoonful. The complexity is always so vibrant—the sweet, the salty, the buttery goodness—it never gets old. Once butterscotch season rolls around I keep a spoon in my pocket so I can squeeze a little dollop to taste when I need a quick pick-me-up or moment of joy. It really is one of the best things to come out of the Roadshow.

I agree with Rachel. It really is terrific. A bit of bitterness from the caramelization of the sugar, sweet but not overpoweringly so, and a little savoriness from the pinch of sea salt.

As Rachel mentioned too, if you’re ordering gelato inside the restaurant, you might consider asking for Butterscotch Syrup on your gelato (it’s not on the menu but just ask) to make a Roadhouse Butterscotch Sundae. I will assure you from just taste testing the other evening in order to write this piece, it is mind-blowingly good. I’m not a big dessert eater, but with this one, I wanted to eat a whole bowl! Seriously, like drive-across-town-to-get-it good!

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