How to Make Browned Butter Mocha Latte

Ingredients

• 2 tablespoons unsalted butter (or butter-flavored coconut oil if dairy-free)
• 1¼ cups unsweetened cashew milk (or hemp milk if nut-free)
• 2 tablespoons unsweetened cocoa powder, plus extra for garnish (optional)
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 3 tablespoons hot brewed decaf espresso or other strong brewed decaf coffee
• Whipped cream, for garnish (optional)
• special equipment (optional)
• Immersion blender

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 sweetener. If desired, insert an immersion blender 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 powder, if desired.