Brown Butter Tiramisu Latte

Ingredients

• 0.25 cup butter (half salted, half unsalted recommended)
• 4 oz heavy cream (divided; approximately 1/2 cup)
• 4 oz mascarpone cheese (approximately 1/2 container)
• 2 oz Madagascar Vanilla bean syrup (Transcendence brand recommended)
• 2 shot espresso (for latte assembly)
• 1 cup milk (for latte assembly)
• ice (for serving)
• cocoa powder (for dusting)

Steps

1. 1

   Brown the butter in a small saucepan over medium-low heat, stirring constantly until it is golden brown, nutty, and fragrant. Remove from heat.

2. 2

   Let the browned butter cool slightly in the fridge. It should still be liquid and pourable, but no longer hot.

3. 3

   In a separate bowl, mix together the cooled butter, 1 oz of the heavy cream, and the vanilla syrup until the mixture is smooth.

4. 4

   Pour the butter mixture into a blender with the remaining heavy cream. Blend until fully combined and emulsified.

5. 5

   Transfer the mixture to a bowl and whip with a hand mixer or whisk until it starts to thicken and form soft peaks.

6. 6

   Gently fold in the mascarpone cheese just until combined. Be very careful not to overmix, as the mascarpone can cause the mixture to break or split.

7. 7

   Transfer the topping to a piping bag or jar and keep in the fridge until ready to use.

8. 8

   To assemble the latte, fill a glass with ice. Add additional vanilla syrup if desired, then pour in milk and freshly brewed espresso.

9. 9

   Pipe a generous amount of the brown butter mascarpone topping onto the latte and finish with a dusting of cocoa powder.

Notes

The topping recipe makes enough for 2-3 drinks. You can stop at step 5 if you prefer a lighter brown butter vanilla whipped cream instead of the richer mascarpone version. Store any leftover topping in the refrigerator.

Nutrition per serving

• drink
• coffee
• latte
• dessert
• tiramisu
• brown butter
• breakfast