Ingredients
- 1 cup unsweetened coconut milk
- 1–2 shots fresh espresso, cooled slightly
- 1 scoop unflavored or vanilla collagen peptides
- 1 tablespoon coconut cream
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon Ceylon cinnamon
- 1–2 drops liquid monk fruit or stevia, optional
- 1 cup large clear ice cubes
- Optional: pinch of sea salt
Instructions
- Add 1 cup coconut milk, 1 scoop collagen peptides, 1 tsp coconut cream, 1/4 tsp vanilla, 1/8 cinnamon, optional 1/2 drops sweetener, and pinch sea salt to a blender.
- Blend for 10–15 seconds until completely smooth and lightly frothy.
- Fill a tall, clear glass about three-quarters full with 1 large cup of ice cubes.
- Pour the creamy vanilla-coconut mixture over the ice, leaving room at the top.
- Slowly pour the 1/2 cups fresh espresso over the back of a spoon so it cascades across the coconut layer.
- Stir before drinking for a smooth, rich iced collagen latte.
