Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
Dairy-free, gluten-free, refined-sugar-free
Makes: 2 cups
Time: 5 minutes
1 + 1/2 cups milk of choice (I used cashew)
1-2 pitted dates
2 generous tsp cinnamon
1 + 1/2 inch knob of fresh ginger
2 tsp cloves
1 tsp cardamom
1/4 tsp anise
15 cracks black pepper
Pinch of nutmeg
2 tbsp Flora Organic MCT Oil
2 shots of espresso *
Add all ingredients except MCT Oil and espresso to a blender, and blend on high until frothy and well combined. Transfer to a small saucepan over medium-low heat and whisk until the milky mixture warms up to drinking temperature. Set aside.
Pour two espresso shots into two cups. Add 1 tbsp MCT oil to each cup. Pour milk mixture on top. Garnish with cinnamon and serve.
Espresso can be substituted with ¼ cup drip coffee or ¼ cup black tea.