Ingredients
8 oz (240 ml) medium-roast coffee, brewed
1 scoop (≈10 g) unflavored collagen peptides
1/3 cup (≈80 ml) unsweetened almond milk
1/2 tsp 100% cocoa powder
1/4 tsp Ceylon cinnamon
1 tsp MCT oil (or virgin coconut oil)
2 drops liquid monk fruit sweetener
Pinch of mineral sea salt
Ice (for iced version)
Instructions
- Brew your coffee:
Make 8 oz of medium-roast coffee. For iced, brew double strength and chill.
- Add collagen:
While coffee is hot, whisk in collagen peptides until fully dissolved.
- Prepare milk mixture:
Froth almond milk with cocoa powder, cinnamon, monk fruit, and sea salt for 20 seconds.
- Emulsify MCT oil:
Slowly drizzle MCT oil into the milk while frothing to prevent separation.
- Combine & serve:
Pour milk mixture over collagen coffee, stir gently, and garnish with a cinnamon sprinkle. Serve hot or over ice.
Notes
For vegan version, replace collagen with 12 g pea protein and use macadamia or oat milk. Start with 1/4 tsp MCT oil if new to it. Use Ceylon cinnamon for best flavor and health benefits.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Category: Drink
- Method: Blended
- Cuisine: Functional
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 0g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 0mg