Peppermint Mocha Bulletproof Coffee Creamer
Ingredients
- 2 cans full fat coconut milk
- 8 scoops collagen peptides
- 1 tbsp himalayan pink salt ghee
- 3 tbsp ghee, original
- 2 tbsp MCT oil
- 2 tbsp cacao powder
- 2 tbsp cocoa powder
- 2 tsp maca powder
- 12 drops peppermint essential oil
Optional
- 1/2 tbsp maple syrup
Instructions
- Pour coconut milk in a small pot and warm over low heat on stovetop. Fat and liquid are likely separated, so warm and stir to mix evenly.
- Add collagen peptides and stir until dissolved.
- Add ghee and MCT oil. Continue to melt and stir.
- Add cacao, cocoa, maca and peppermint. Stir.
- Pour contents into a blender or use immersion blender straight in the pot. Blend 2 minutes.
- Transport to storage bottle and shake. Allow it to cool on the counter while shaking periodically, then store in fridge.