Every morning, Giada begins her day with a simple ritual: a warm mug of bone broth, sipped slowly before anything else. This habit started more than a decade ago, back when Giada would stop by chef Marco Canora’s bone broth window in New York City. One sip led to another, and soon it became a daily tradition.
Along the way, Marco discovered something magical: when bone broth is blended with olive oil, the fat creates a silky, cappuccino-like foam that feels both luxurious and grounding. The result is a warm, hydrating, protein-rich “latte” that’s as satisfying as it is energizing.
For Marco's extra cheffy take, finish your broth latte with a squeeze of fresh lemon juice and a splash of Italian colatura for an extra layer of savory depth.
Warm the bone broth until hot but not boiling, either in the microwave or in a small saucepan on the stovetop.
Pour the hot broth into a mug, making sure there’s plenty of room at the top (the foam expands more than you think!). Add the olive oil and blend directly in the mug using a handheld frother until thick, creamy foam forms on top.
For a chef-approved upgrade, add a squeeze of fresh lemon juice and a small splash of Italian colatura for savory depth.
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