Some winter afternoons, you just need a little pick-me-up. Maybe you’ve been sledding with the kids and want to warm up and recharge while they sip hot cocoa. Or maybe you just need an indulgent caffeine boost to get you through the rest of your day.
A Starbucks latte will do the trick … but all those lattes add up in calories and dollars. Plus, their sickening sweetness comes from chemicals with names you can’t pronounce, and the crash that comes after a sugar-bomb latte undermines the temporary energy surge you might feel while sipping it.
Try this guilt-free Chocolate Coconut Latte, inspired by an Almond Joy candy bar, when you want the comfort of a good latte without all the bad stuff. It’s not nearly as sweet as a traditional coffee shop concoction, but its delicate cocoa-coconut flavor is decadent and restorative all the same.
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Almond Joy-Inspired Healthy Latte
Clean eating | Dairy-free | No processed sugar
Ingredients
- 1 can coconut cream (not coconut milk)
- 3/4 tsp. cocoa powder
- 1/2 tsp honey or agave
- Brewed coffee (homemade or store-bought cold brew like SToK unsweetened, the only at-home coffee I’ll drink now because it’s ruined me for everything else)
- 1 tsp Enjoy Life semi-sweet mini chocolate chips
- Sprinkle of unsweetened coconut flakes
- Sprinkle of Bare Natural Chocolate Coconut Chips
Instructions
1. Open can of coconut cream and scoop out the solid coconut cream into a medium-size bowl. Add 1 tbsp of the liquid at the bottom of the can; discard the rest.
2. With a hand mixer on high speed, whip coconut cream until a fluffy, whipped cream consistency is achieved.
3. Add 3/4 tsp. cocoa powder and 1/2 tsp honey or agave.
4. Mix on high speed until combined.
5. In a mug, add 1 tbsp cocoa-coconut whipped cream and 1 tsp mini chocolate chips.
6. Add hot coffee to mug and whisk to froth.
7. Top with additional 1/4 cup coconut whipped cream and sprinkle with coconut flakes and additional chocolate chips as desired.
8. The coconut whipped cream will slowly melt into your latte, creating a rich foam and subtle coconut-chocolate sweetness.
The extra cocoa-coconut whipped cream makes a great frosting for brownies or cupcakes and can be eaten with a spoon as a keto-friendly chocolate mousse. Store extra in an airtight container in the fridge for up to 5 days (may need to be re-whipped if it sits too long).
Savor the warmth and the moment wherever you are. And share your favorite hot drink with me in the comments here or on social media at @neverdonewithfun!
If you’re a fellow coffee lover, you might also like my Healthy Pumpkin Spice Latte Smoothie or my Wake-Me-Up Cold-Brew Power Smoothie.
