Cake Batter Latte

Rich, frothy, buttery, strong – that’s how I like my coffee. I am always looking for new flavors and healthy recipes for coffee and other drinks.

Mint and chocolate are two of my favorite flavors, and I was REALLY looking forward to having a peppermint mocha coffee. Unfortunately, I was disappointed to find we were completely out of mint extract. I had pumpkin spice and salted caramel earlier in the week, so I was craving peppermint mocha. Not craving any other flavors, I thought I’d see what kind of concoction I could create. Sometimes monumental recipes come from my little “experiments”. Occasionally it is an epic fail. NOT THIS TIME!

This time the cake batter latte was born, and it is SOOOOOO yummy! It may just top peppermint mocha as my favorite. Well, I don’t know it’s hard to top chocolate, but it is CLOSE! This recipe is lowfat, low carb, and very healthy, and I’m sharing it with you today. I hope you enjoy it as much as I do!

Cake Batter Latte – THM FP

12 oz swiss process decaf coffee

1/2 tsp organic, unrefined coconut oil

Organic stevia extract to taste

1/4 tsp almond extract

1/4 tsp butter extract (not exactly clean as it contains propylene glycol) You could skip the coconut oil and use 1/2 tsp butter instead of oil and extract; may not produce quite as much buttery flavor as the extract)

pinch of mineral salt

pinch of aluminum free baking powder

1/2 scoop collagen (optional)

pinch of glucommanan

1 tsp protein powder isolate

Add coffee and all ingredients in order in blender, waiting to add glucommanan and protein powder last so they don’t clump. Blend until smooth and frothy. OR, if you have a strong frother like me, use it to blend the ingredients instead. Then you don’t have to wash the blender or risk it cracking with the heat.
I think I’ll go curl up on my comfy couch, grab my blanket, and enjoy my cake batter latte. I hope you enjoy yours!