Wednesday, January 1, 2014

Paleo Chocolate Caramel Cappuccino

I promise you, this coffee drink is incredible!  

Brewed Expresso 1 serving (we use Illy)
Coconut  Milk 1/2 cup
Paleo Sweetener 1 serving (Steevia in the Raw, Agave, Honey, or Maple)

Brew Expresso as directed then froth the Coconut Milk and pour on top of coffee.  Add the sweetener as desired.  Drizzle the Paleo Chocolate and Caramel Sauce on top (you will need to make both of these ahead). 

Serve with Paleo Chocolate Syrup and Paleo Caramel.....yep, you heard me!

Ingredients Chocolate Syrup:
Coconut Oil 1/2 cup melted 
Agave/Honey/Maple 1/2 cup
Cocoa Powder 1/4 cup
Coconut Milk 1/4 cup
Vanilla 1 tablespoon

Wisk together ingredients until smooth.  Store in refrigerator up to 3 weeks but trust me, it won't last that long.  Pop in microwave a few seconds before using. 

Ingredients Caramel Sauce;
Coconut Milk 1 can 14 oz Full Fat unsweetened 
Agave/Honey 1/2 cup
Coconut Oil 1 tablespoon 
Vanilla 1 tablespoon 
Sea Salt 1/2 teaspoon

Whisk all ingredients except Coconut Oil and Sea Salt on stovetop pot medium heat. Be very patient. Let mixture come to slow, rolling boil for at least 20-25 minutes as you continue to whisk the entire time. Allow to turn amber in color but be carful not to scorch or burn the caramel sauce. Once sauce has been reduced to half and desired color achieved lower heat and add Coconut Oil and Sea Salt and continue to cook on low for about 10-15 more minutes until smooth. Store in glass container in refrigerator up to 3 weeks if it lasts that long. If drizzling heat in microwave for few seconds. 

1 comment:

  1. 3 Studies SHOW How Coconut Oil Kills Waist Fat.

    This means that you literally get rid of fat by eating Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from large medical magazines are sure to turn the conventional nutrition world around!