When I was in high school, I worked at the cutest coffee shop called Uncommon Ground. I loved that job. I often dream about opening my own little coffee shop someday. If I did, this latte would for sure be on my menu!
prep time: 3 minutes (not including time to brew coffee or whip cream)
cook time: 10 minutes
yield: 1 serving
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 (see here)
- 3 tablespoons hot brewed decaf espresso or other strong brewed decaf coffee
- Whipped cream, for garnish (optional)
- Immersion blender (optional)
INSTRUCTIONS
- Brown the butter (or melt the butter-flavored coconut oil) in a saucepan over high heat, stirring constantly until brown flecks appear, about 5 minutes.
- Reduce the heat to medium and slowly whisk in the cashew milk until warmed through (between 145°F and 165°F). Stir in the cocoa powder and sweetener. Blend the mixture with an immersion blender for about 1 minute until frothy (optional).
- Pour the espresso into a large mug. Add the hot milk mixture and stir well. Garnish with whipped cream and a sprinkle of unsweetened cocoa powder (optional).
- Serve immediately.
