Brown Butter Apricot Matcha

Happy Monday friends.

I’ve been making this little series on Instagram called If I had a coffee shop, this would sell out by noon. Honestly, I love cosplaying as a barista. I’ve always wanted to work at a coffee shop and this series almost makes me feel like i run one.

The way I come up with these recipes is: i look at what’s in season, pick a fruit, and think about how I can design a matcha or latte around it.

These apricots came in my Farm to People box, and they were actually the only place I could find them at the time.

I try to make both a coffee and matcha version when I can, but with apricots, I knew almost immediately that I wanted an iced matcha. Coffee can be strong and acidic, and I really wanted the apricot to stay front and center.

The brown butter was mostly an experiment. Would butter and milk even work together? Would it feel greasy? Would it get cold and clunky the second it hit the ice?

But also… who doesn’t love brown butter?

Once the milk solids start doing their thing and the apricots begin caramelizing, the smell in your apartment is honestly insane. I’m warning you. lol

It’s basically like drinking a cold apricot pie.

A little Farm to People note: They’ve helped sponsor so much beautiful produce for Bazaar dinners, but I also genuinely use them for my biweekly groceries.

I loveeee the quality, and having really good farm produce delivered straight to my apartment makes my life so much easier. You can use code BAZAAR to try a free farm box.

Below, I’m sharing the tested proportions, the exact way I browned the butter with the fruit, how I kept it smooth once it hit the ice, the little things I learned while making it, and what fruits I’d try once apricots are gone.

Makes about 1.5 cups