Creamy Almond Milk Latte

The shortening I use
The shortening I use

I just love almond milk lattes. They are the best. They’re creamy without causing a reaction from dairy, and they don’t overly taste like coconut. I like coconut milk and oil, but some mornings you just aren’t feeling coconut infused crack. By crack I mean coffee. I don’t do crack.

I’ve been on a ghee/ coconut oil kick for the longest time. but I need a butter coffee break. Mainly because right now, I don’t have the time to clarify my own ghee, and I don’t have the college student budget to buy ghee from the store.

So I found palm shortening at the store to replace my ghee and keep my lattes extra creamy and filling. Palm shortening is a butt

er alternative in paleo and dairy free baking. It tastes similar to butter, but it is made out of coconut oil and red palm oil. There’s no coconut undertones, yet you still get the health benefits of coconut oil.

I put a shitton of stuff in my morning coffee but it is all so worth it. I also invested in a milk frother, and it has been a game changer. I found one on Amazon for $7. I highly recommend on making the investment.

the collagen I use
the collagen I use


Creamy Almond Milk Latte:
1 cup unsweetened almond milk
1 tbsp. instant coffeecoffee-3
1 tbsp. palm shortening
1 tbsp. collagen hydrosolate
pinch of salt

1. Microwave the almond milk for 2-3 minutes

2. Add the instant coffee, palm shortening, collagen and pinch of salt to mug.

3. Blend all ingredients with the milk frother or in a blender for 30 seconds, until the fats have fully immersed.

4. Sip or chug, you decide.



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