Coffee Butter

• ¼ Cup a2 Milk™ 3.25% Homogenized Milk
• 2 Tbsp. Turbinado sugar
• 2 tsp. Espresso powder
• Pinch Kosher salt
• ½ Cup Homemade butter, softened

Turmeric Chai

• 1 ½ Cup a2 Milk™ 3.25% Homogenized Milk
• 2 Tbsp Coffee butter (see above)
• ½ tsp. Vanilla extract
• 2 tsp. Honey (optional)
• ½ tsp. Ground dried turmeric
• ¼ tsp. Ground dried ginger 
• ¼ tsp. Ground cinnamon
• ¼ tsp. Ground dried cardamom
• Pinch of Black pepper
• 1/8 tsp. Ground cinnamon, for sprinkling

1. Begin by making the coffee butter. In a small saucepan, combine the milk, sugar, espresso powder and salt. Cook until the sugar is dissolved, about 2-3 minutes. Transfer the mixture to a bowl. Cover and chill for 10-15 minutes.
2. Place the softened homemade butter in a mixing bowl. Once the coffee mixture has cooled, pour it over the butter and whip until a smooth and lofty cream forms. Transfer the coffee butter to a jar and store it for up to 1 week.
3. Clean the saucepan to make the chai latte. Pour in the milk and place it over low heat.
4. Stirring, add the coffee butter, vanilla, honey (if using) and spices. Whisking, heat the mixture until steaming but not boiling.
5. Pour the latte into a pre-heated 16 oz. mug and blend with a frothing wand.
6. Sprinkle with ground cinnamon if desired.