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! 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) special equipment (optional) Immersion blender1.

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.

  1. 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. 1. Melt 1 tablespoon of the ghee in a saucepan over medium-low heat. Add the onions, mushrooms, and bell peppers and cook, stirring, until the onions and peppers are soft and the mushrooms are golden. Add the ground meat and sauté until cooked through, about 3 minutes. Season with ⅛ teaspoon of the salt. 2. In a mixing bowl, combine the eggs, Canadian bacon,

2 tablespoons of water, and remaining ⅛ teaspoon of salt and stir well. Set aside. 3. Heat a 12-inch skillet over medium-low heat. Add the remaining teaspoon of ghee and swirl to coat the pan. Pour in the egg mixture. Cover and cook until the eggs are almost set. Remove the lid and sprinkle in the cheese to cover the entire omelet. Place the vegetable filling on top of the cheese.


  1. Fold the omelet in half and place on a serving platter. Sprinkle with additional cheese and green onions. Serve with the salsa and sour cream. 5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a sauté pan over medium heat for a minute or two, until warmed through.

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