2tbspUnsalted butter (or butter-flavoured coconut oil if dairy-free)
1¼Cupsunsweetened cashew milk (or hemp milk if nut-free)
2tbsp2 tablespoons unsweetened cocoa powder, plus extra for garnish (optional)
2tbspSwerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener Make sure its 0 calorie
3tbsphot brewed decaf espresso or other strong brewed decaf coffee
1tspWhipped cream (Optional)
Instructions
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-flavoured 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 Trans4m, 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.