Hot Mexican Espresso Coffee


  • ½ cup hot espresso
  • 1 cup pea milk or non-dairy milk of choice, room temperature
  • 2 tbsp. unsweetened cocoa powder
  • 1 tsp. cinnamon
  • Add Stevia to taste
  • 1 scoop Mocha Latté Creamer


1. Combine all ingredients in your high-speed blender.

2. Blend until silky smooth.

3. Transfer to saucepan and heat 2 minutes.

4. Pour into mugs. Serve immediately.

Serves 1

Visit the link below to learn the easiest way to go keto: