Browned Butter Mocha Latte
Ingredients:
Unsalted Butter or Butter-flavored Coconut
2 Tablespoons
Unsweetened Cashew Milk
1 1/4 Cups
Unsweetened Cocoa Powder
2 Tablespoons
Swerve Confectioners
2 Tablespoons
Hot Brewed Decaf
3 Tablespoons
Preparation mode:
1. Place the butter in a saucepan over high heat, stirring, until the butter froths and brown flecks begin to appear, about 5 minutes; this is browned butter. If using butter-flavored coconut oil, heat the oil just until melted.
2. Reduce the heat to medium and slowly whisk in the cashew milk; it will sizzle as you add it to the browned butter. Heat until warmed through, (At Uncommon Ground, we heated it to between 145°F and 165°F). Stir in the cocoa powder and blend until the mixture resembles a frothy latte, about 1 minute.
3. Pour the espresso into a large mug. Add the hot milk mixture and stir well. Serve immediately, garnished with whipped cream and a sprinkle of unsweetened cocoa powdered, if desired.