When that matcha latte or cold brew needs a kiss of sweetness and a lusciously frothy top, this is what you’re going to reach for…over and over again! Made with my scrumptious WAFFLE CONE BUTTER and just a couple other ingredients you probably already have on hand! This “butter” is made with my WAFFLE CONE GRANOLA that I had the amazing opportunity to collaborate on with Michelle Pusateri of NANA JOES GRANOLA. It’s so delicious! Be sure to use the discount code: backporchpaleo when you shop the FoodSocial Market where you can shop over 4000 of the best “recipe forward” ingredients!
Looking for other recipes to make using my WAFFLE CONE GRANOLA? Happy to share a few here! How about my KEY LIME PIE MOCKTAIL, TROPICAL WAFFLE CONE MOUSSE or this scrumptious CHERRY LIMEADE FRUIT CRISP!
I’m just going to drop the link for the cute little GLASS PITCHERS since they’re so adorable you may just want to order them.aren’t. They come in a set of 4, each in their own boxes, so they’re actually great for gift giving! Love when that’s a thing!
sweeten your drinks with WAFFLE CONE creamer
Course: Breakfast, BeverageDifficulty: Easy6
servings15
minutesthe creamer for all your foamy topped bevvies!
Ingredients
1 cup French Vanilla Creamer, Lactose-Free – Organic Valley, or creamer of choice
3 Tbsp Waffle Cone Butter
1/8 tsp Vanilla Baking SALT – am.Niccoli
Directions
- Add all ingredients to a small saucepan and warm over medium low heat, whisking occasionally to fully combine, no need to boil this…a simple warming does the trick to incorporate the waffle cone butter.
- Remove from heat, pour into a heatproof container and place in the refrigerator to cool.
- When ready to use:
- Cold foam: add 2-3 tbsp to a narrow glass and using your frother, wiz around until frothed to desired foamy-ness, pour on top of matcha or latte of choice.
- Hot foam: add 2-3 tbsp to a small saucepan, heat over medium low heat, froth and pour on top of your warm matcha or latte of choice.
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