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 or pouch 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.
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