Hi! I’ve told many of my patients how I make my coffee in the morning because when people think about having a sweet tasting coffee drink, they think it has to be full of garbage to be good. I make mine keto-friendly and it’s easy to make totally dairy free. Check out the links to the items/products/ingredients I use if you want the full experience!

Ingredients:

• 8 oz (240 g) filtered water
• 30 g whole espresso beans
• 4 oz (120 g) organic, unsweetened soy milk
• 3 tbsp (45 g) organic heavy cream
• 1 tbsp (15 g) MCT (medium chain triglyceride) oil
• 20 to 30 drops of stevia liquid
• 1 tbsp dark, unsweetened, cocoa powder
• 1 heaping 1/4 tsp pink salt

Method:

There are many ways to do this and none of them are wrong. I’m just sharing how I make my mocha every morning. Variation 1: If you prepare your coffee in some other way, just make 8 oz of hot coffee and skip steps 1, 2, 5, and 6. Variation 2: If you want to make it iced, put everything in a blender and then pour over ice and stir or shake.

1. Fill your kettle and start it heating to boiling.
2. Grind espresso beans on fine setting into filter and set into pour-over carafe.
3. Put soy milk, heavy cream, MCT oil, and stevia into milk warmer/frother and press start. Otherwise you can heat this on the stove whisking constantly to avoid scorching.
4. Put cocoa and salt into your mug.
5. Water should be boiled now and still very hot.
6. Pour super hot water over ground coffee and wait for it to finish its thang.
7. Pour fresh hot coffee into your mug and stir well.
8. Milk mix should be done frothing now.
9. Pour hot, frothy milk mix into mug and stir well.
10. Enjoy while listening to the new All That Remains album (Sade, CCR, or whale sounds are acceptable alternatives if metal isn’t your type of morning music)