Chocolate Salted Latte – No Espresso Machine Needed!

Chocolate Salted CoffeeAn interesting twist on coffee that’s satisfying and good for you!

Coffee is so good first thing in the morning, but also after a meal, at a sunset, or keeping you warm (and attentive) while reading a book. There are many variations of the old cup of joe, of course, and here’s my absolute favorite: Chocolate Salted Latte with no fancy espresso machine needed!

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I absolutely love this recipe, it’s rich, decedent and oh so satisfying, but i also love how the fat from the cocoa butter keeps me satiated and balances out the buzz from the caffeine.  This preparation is my personal spin on Bullet Proof Coffee, and if you are into intermittent fasting (not eating for about 10 – 16 hours, typically from after dinner until the next morning) this is the perfect drink to tide you over.

Intermittent fasting is a way to give your digestive system a rest on a daily basis.  It helps reduce blood sugar levels, enhances hormone function, increases metabolism and is good for your brain! Studies have shown that Intermittent fasting may actually decrease the risk of Alzheimer’s Disease.

For me, I typically eat dinner about 6 or 7 and then wont eat again until around 12 noon the next day.

Now, onto the Cacao Butter.   Cacao is said to be the purest form of chocolate, less processed than cocoa powder, or the straight chocolate found in bars or candies. Like cocoa or chocolate, cacao offers a variety of health benefits, besides being very yummy. Cacao is very high in magnesium, and is known carry the highest level of antioxidants than other types of food, and has other nutritious benefits. Cacao butter comes from the fattiest part of the fruit, and is white in color. Overall its buttery texture both tastes and looks like white chocolate. You can stir either cacao or cocoa into coffee, but I prefer this Chocolate Salted Latte recipe for a rich, dreamy flavor – which I know you’ll appreciate!

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Chocolate Salted Latte
No Espresso Machine Needed
Makes 1 big or 2 small cups

INGREDIENTS:

1 – 2 cups brewed coffee (I always choose organic)
1 cup non-dairy milk (I like Trader Joe’s unsweetened vanilla almond milk)
1 generous pinch pink Hyamilian sea salt (I like Wild Himalayan Pink Salt)
4 – 5 drops liquid stevia
1 heaping Tablespoon raw cacao butter (I like The Raw Food World)

DIRECTIONS:

Brew your coffee as usual.  I have a french press, but a drip machine will work well too.

In the meantime, warm 1 cup of non-dairy milk with the cacao butter, sea salt and stevia in a small saucepan over low heat until just about boiling.  This should take no longer than 1 minute.

Once the coffee has finished brewing, add coffee (about 1 – 2 cups) with the warm milk mixture into a blender.  Blend starting on a low speed working up to high for about 5 – 10 seconds, or until nice and frothy.

Pour back into your coffee mug and savor!

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