Buttery Nipple Shot
A delicious layered mocktail featuring butterscotch syrup and cream with a hint of vanilla, this non-alcoholic version of the classic buttery nipple shot delivers all the flavor without any alcohol. Perfect for parties, designated drivers, and inclusive gatherings.
Ingredients
- ¾ oz 22ml butterscotch syrup
- ¾ oz 22ml half & half cream
- 2-3 drops vanilla extract
- Pinch of sea salt optional
- Shortbread cookie for garnish optional
Instructions
- Place a clean shot glass in the freezer for about 15 minutes to chill.
- In a small mixing glass, combine the butterscotch syrup with a tiny pinch of salt (if using) and stir briefly.
- Pour the butterscotch mixture into the chilled shot glass.
- Hold a bar spoon (or regular teaspoon) upside down with the back of the spoon against the inside of the glass.
- Slowly pour the half & half over the back of the spoon so it gently flows down the inside of the glass, creating a distinct layer on top of the butterscotch.
- Add 2-3 drops of vanilla extract to the cream layer.
- Serve immediately, optionally with a shortbread cookie on the side.
Notes
- For a vegan version, substitute coconut cream or barista-style oat cream for the half & half.
- The layers will naturally begin to mix after about 3-5 minutes, so serve immediately after preparation.
- For a less sweet version, add a tiny pinch of salt to the butterscotch or use unsweetened cream.
- Ensure all ingredients are well-chilled for the best layering results.
- This recipe can be multiplied for multiple servings, but each shot should be prepared individually for proper layering.