Ingredients
- 8 oz freshly brewed organic coffee or espresso
- 1 cup unsweetened coconut milk or unsweetened almond milk
- 1 tbsp MCT oil
- 1 tbsp unsweetened dark cocoa or cacao powder
- ½ tsp Ceylon cinnamon
- ¼ tsp pure vanilla extract
- 1–2 drops liquid monk fruit or stevia, optional
- Pinch of sea salt
- Extra cinnamon and cacao powder for finishing
Instructions
- Brew 8 oz coffee fresh and pour it into a small black saucepan. Add 1 cup coconut milk, 1 tbsp cacao powder, 1/2 tsp Ceylon cinnamon, 1/4 tsp vanilla, pinch of sea salt, and optional 1/2 drops monk fruit.
- Warm gently over medium-low heat while whisking until the cacao dissolves completely.
- Remove the saucepan from the heat and add 1 tbsp MCT oil.
- Froth with a handheld milk frother until the mocha becomes silky, creamy, and topped with a thick layer of foam.
- Pour it into a clear double-wall glass mug so the deep chocolate color and foam remain visible.
- Finish with a light dusting of cinnamon and cacao. Serve immediately while hot.
