Creamy Mayan Mocha (Caffeine-Free Option!)
Ingredients
- 2/3 cup strong brewed coffee or Teeccino*
- 1/2 cup plain unsweetened almond milk (or oat or cashew milk)
- 2 ½ Tbsp canned full-fat coconut milk (adds creaminess // or other rich, thick milk of choice)
- 1 tsp cocoa powder*
- 2 ½ Tbsp canned full-fat coconut milk (adds creaminess // or other rich, thick milk of choice)
- 1/8 tsp ground cinnamon
- 1 tiny pinch cayenne pepper* (plus more to taste)
- 1-2 scoops collagen or vegan collagen (optional)
FOR SERVING optional
- Coconut whipped cream
- Shaved dark chocolate
- Cinnamon
Instructions
- 1
COFFEE: Brew 1 ½ - 2 tsp instant coffee in 2/3 cup boiling water and stir to combine (or make strong coffee using your preferred method — you want 2/3 cup total liquid).
- 2
TEECCINO (for a caffeine-free coffee alternative): Brew 1 tea bag of Teeccino Dandelion Dark Roast in 2/3 cup boiling water for at least 10 minutes (longer for a richer flavor), shaking the tea bag a few times to infuse more flavor.
10 min - 3
Add brewed coffee or tea to a milk frother (or saucepan) — we recommend this frother for a super frothy, coffee shop-style drink.
- 4
Add the remaining ingredients (almond milk, coconut milk, cocoa powder, sweetener, cinnamon, cayenne, and optional collagen). Turn the milk frother on to its warmest setting and let it do its thing! Or, if using a saucepan, whisk to combine, then heat over low-medium heat until warm (it won’t be frothy).
- 5
Enjoy warm topped with coconut whipped cream, shaved dark chocolate, and an extra sprinkle of cinnamon (all optional). Best when fresh.
Nutrition
Per serving (based on 1 servings)
