- 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. - 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. - 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.
sharon
(sharon)
#1