Each morning as soon as I am up and out of bed, the first thing I want is my Mocha Latte. Due to me now being #dairyfree I have gone through a lot of trial and error to find just the right substitute for milk and finally landed on Oat-milk. This has become my absolute go -to. I love it for more than just my coffee; I also use it when I eat cereal and for baking. I am also a HUGE chocolate girl (hence, the “mocha” part), I can’t get enough of the stuff!
As y’all know, my mornings are always short on time, which means I usually don’t eat breakfast at home. That’s why I make my coffee “bulletproof” style, this way I am satisfied, due to the coconut oil, until I am able to have my breakfast at work.
Coconut oil is jam-packed with health benefits like aiding in fat-burn and muscle gain, it’s a quick source of energy, improves heart health, helps manage blood sugar, it’s full of antioxidants, provides electrolytes, curbs your appetite and so much more.
So, if you love a creamy latte, a taste of cocoa and the added health benefits of coconut oil you’ll love this recipe!
1 Tbsp – Organic Virgin Coconut Oil
1 Tsp – Cacao Powder
100 ml – Oat-milk (at least 11% Oat, the higher the percentage the creamier)
30-60 ml – Espresso
In a coffee mug, add the Coconut oil and Cacao powder. Froth/Foam the oat-milk and pour into mug. Lastly, add the espresso and stir until smooth. If you don’t have a milk frother, don’t worry! Just add everything to your blender and blend it up!