Maca Cocoa Latte {low-carb; dairy-free option; coffee alternative}
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5 from 1 vote

Maca Cocoa Latte {coffee alternative}

Cook Time10 mins
Total Time10 mins
Course: Drinks
Servings: 2 4oz cups
Calories: 433kcal
Author: Kendra Benson

Ingredients

  • 6 oz Heavy Cream or Full-Fat Coconut Milk for dairy-free
  • 2 oz Water
  • 1 tsp Maca Powder
  • 1 Tbsp Natural Cocoa Powder or Lakanto Drinking Chocolate (see notes))
  • 2 scoops MCT Oil Powder
  • 1/8 tsp Ground Cinnamon
  • 1 pinch Real Salt
  • 1 tsp Pure Vanilla Extract
  • Sweetener of Choice to taste (see notes)

Instructions

  • Add the cream (or coconut milk), water, maca, cocoa, MCT oil powder, cinnamon, salt, and sweetener to a small saucepan over medium-high heat. Whisk until the powders are incorporated into the liquids, about a minute.
  • Continue whisking occasionally as the cream heats up. Taste it about halfway through and if it is sweet enough to your liking, leave it as-is. If it needs more, add it now and taste again. Repeat until you get it where you want it.
  • Before it comes to a boil, spoon out a little of the cocoa and taste it to be sure it's the right temperature for you (you don't want to burn your tongue on it), remove from heat. Add the vanilla.
  • Put an immersion blender directly into the pan, placed on the bottom, and turn onto the highest setting, moving it around the bottom in a circular motion. Continue this for about a minute to emulsify the cocoa and add foam to the top.
  • Alternately, pour the prepared cocoa into a blender and run on HIGH for 30-45 seconds. This will give you a lot of thick foam on top (which I really like).
  • Pour directly into a large mug (not a regular small one or it might not all fit) and top with an additional sprinkle of ground cinnamon, if desired. Settling may occur if you don't drink it right away, so stir it up after a little while.

Notes

  • Nutrition Facts were calculated using Heavy Cream and a no-calorie sweetener. Carb-count will change if you use a natural sweetener like honey.
  • I use a scant 1/8 tsp of Stevia Glycerite or a tsp or 2 of Golden Lakanto Monkfruit Sweetener to get my preferred sweetness.
  • OMIT sweetener altogether if you're using Lakanto Drinking Chocolate in place of cocoa powder.
  • This recipe makes a large mug of cocoa. My husband drinks the full 8-ish ounces, while I prefer to drink half and save the rest for the next day.