
Place the brown sugar, corn syrup, 2 tbsp cream, 2 tbsp water and sea salt in a saucepan. Heat the mix over medium heat until the sugar dissolves completely and the mix comes to a boil.
Reduce the heat and simmer for about 5-6 minutes.
Add the vanilla bean paste, butter and rest of the cream, and whisk until well incorporated. Bring to a simmer, and continue to simmer for another 5 minutes over low-medium heat.
Place the sauce in a bottle and let it cool.
Store in the fridge and use as needed.
Froth hot milk using a frother, or shake the milk in a sealable glass jar until frothy.
Add 1 espresso shot each to 2 x 6-8 oz cups.
Stir in 3 - 4 tbsp of butterscotch sauce per drink. Top it with milk and froth.
Serve with Tim Tam biscuits.
Bite off 2 diagonally opposite corners of a Tim Tam. Dunk one end in the drink and sip the drink THROUGH the Tim Tam, until the biscuit is soaked through. Repeat as needed. Enjoy (I know you will)!