I have an update for those who asked if it’s possible to “fat-wash” non-alcoholic beverages. I’m so dumb to forget the obvious: Coffee! Tea! The difference is, you don’t freeze anything. Add a teaspoon of the already-prepped and refrigerated brown butter to coffee with cream — it’s like Keto Coffee, Xmas-style.
—Or, to any tea, it’s a Hot Toddy with lemon juice and a cinnamon stick. Maple syrup. Honey. Ginger! Any hot toddy should be made with butter.
You simply make the “brown butter” ahead of time —- remember, it’s smart to make a quantity so you can just spoon it out of jar like jelly.
Yeah, I was curious about this alcohol question, myself. The whole point of fatwashing, is that the “fat” freezes, and the alcohol does not. I can’t think of another non-alcoholic beverage/liquid that would behave the same, but I’m no chemist. I hope someone will pop in here and enlighten me if they know differently.
Here’s the true sober alternative: brown butter makes EVERYTHING taste better. Baked goods. Meat, poultry, fish. Sauces that one could then pair with fruit, vegetables. I think a fruit salad with brown butter maple dressing sounds very Christmasy!
I can personally attest to it’s exceptional taste & performance 🔥😊
I love a testimonial! Cheers!
I have an update for those who asked if it’s possible to “fat-wash” non-alcoholic beverages. I’m so dumb to forget the obvious: Coffee! Tea! The difference is, you don’t freeze anything. Add a teaspoon of the already-prepped and refrigerated brown butter to coffee with cream — it’s like Keto Coffee, Xmas-style.
—Or, to any tea, it’s a Hot Toddy with lemon juice and a cinnamon stick. Maple syrup. Honey. Ginger! Any hot toddy should be made with butter.
You simply make the “brown butter” ahead of time —- remember, it’s smart to make a quantity so you can just spoon it out of jar like jelly.
Yeah, I was curious about this alcohol question, myself. The whole point of fatwashing, is that the “fat” freezes, and the alcohol does not. I can’t think of another non-alcoholic beverage/liquid that would behave the same, but I’m no chemist. I hope someone will pop in here and enlighten me if they know differently.
Here’s the true sober alternative: brown butter makes EVERYTHING taste better. Baked goods. Meat, poultry, fish. Sauces that one could then pair with fruit, vegetables. I think a fruit salad with brown butter maple dressing sounds very Christmasy!