Vegan Iced Bulletproof Coffee Latte
Ingredients
The coffee base
-
½
cup
strong brewed coffee
-
10–14
ounces
unsweetened almond or coconut drinking milk
-
1
tablespoon
MCT oil
-
1–2
teaspoons
coconut oil
-
½
teaspoon
vanilla or hazelnut extract
Optional sweeteners
Instructions
- Mix ⅓ cup almond milk with 1 teaspoon coconut oil and MCT oil, pour into an ice tray, and freeze for 15-20 minutes.
- Brew strong coffee using 3-4 tablespoons of ground coffee with 1 cup of water and chill it in the fridge.
- Once the ice cubes are frozen and the coffee is cooled, blend the remaining almond/coconut milk, MCT oil, and brewed coffee together.
- Pour the blended coffee into glasses and add the almond milk ice cubes on top.
- Add extra almond milk or coconut creamer and swirl before serving.
Nutrition Facts (estimated)
Servings
2
Calories
125
Total fat
11.8g
Total carbohydrates
2g
Total protein
1.6g
Sodium
189.7mg
Cholesterol
0mg
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