TIME: 15 MINUTES (not including making the hazelnut butter or milk), SERVES: 1 MUG
If you’ve followed our two other recipes for Roasted Nut Milk and Roasted Nut Butter, this is the creamiest, most comforting way to join the two, and keeps you going for hours with the added fat and protein. This drink makes me want to jump out of bed in the morning and turn on the blender.
If you don’t want to go to the trouble of making your own nut milks or butters, you can, of course, purchase them. I love the flavor of hazelnuts, but it can be difficult to find hazelnut butter/milk at the store—try a cinnamon-almond latte instead!
1 cup brewed coffee or Americano
1 cup hazelnut milk, or alternative “milk” of choice
1 tbls. Ginger-Cinnamon Hazelnut Butter, or nut butter of choice
Dash of Ceylon cinnamon
1 scoop unflavored collagen peptide proteins (opt.)
1 tbls. coconut oil, MCT oil, or ghee (opt.)
1 - 2 tsp. sweetener of choice (opt.)
Brew coffee or espresso.
Heat your preferred nut/seed “milk” in a small saucepan.
Add the coffee, “milk”, and remaining ingredients in a blender.
Blend on high for 20+ seconds until very smooth and frothy. It should appear lighter in color.
Pour into your favorite mug and sprinkle with cinnamon for a fancy touch.