This weekend, I am doing three copycat versions of the Starbucks holiday drinks…they are meant to be healthier versions that you can make at home, making a guilt-free treat you can enjoy for the holidays!

Yesterday, I posted my recipe for the Peppermint Mocha, which is a pretty straightforward and easily tweaked recipe, based on what you have on hand at home.

Today’s recipe can also be customized, and is also pretty simple.  To make the “white chocolate” I used raw cacao butter.  Yes, it’s a specialty item, but I promise you it’s a good investment if you like rich, hot drinks.  I got a small bag for about $7 at Sprouts.  Alternatively, you could use some chopped white chocolate (and reduce the stevia), which would add some sugar to the drink, but not nearly as much as the Starbucks version.

You can also choose your own topping.  I have REALLY been loving the Redi-Whip dairy-free whipped cream in a can from Kroger.  Yep.  It does have Carageenan and Malodextrin which we usually avoid.  But since it’s a treat, and because it’s just a small amount at a time, we say OK THERE ARE WORSE THINGS…LIKE 56 GRAMS OF SUGAR, so we pick our battles.

I also (gasp) used some chopped sugar-sweetened chocolate as my topping – because it was pretty and delicious and – again – a TREAT.  I got some Snickerdoodle white chocolate truffles by Lindt, and they are really good!  I used 1/2 of a ball as my topping.  Even with the whipped cream and white chocolate on top this recipe only has <3g sugar, 168 calories, 10g fat (good fat!),  9.5g carbs and 5.5g protein.  Not bad!

Tweak it:

Make it keto:  leave out the topping and and whipped cream

Make it (semi) bulletproof:  add 1 Tbsp. MCT oil and 1 tsp grassfed butter

Another thing I’m loving right now:  battery powered milk frother from IKEA.  After I heat my milk with my other ingredients and pour over my espresso, I froth it all up together.  It’s $2.99, folks.  Go get you one!

***I tried using my steam wand on my espresso machine to heat the milk with the other ingredients and it just didn’t melt the cacao butter well enough.  For this reason, I recommend a saucepan and wisk for this recipe.***

__________________________________________________________________________

Toasty White Chocolate Mocha

Ingredients:

• 4 oz brewed espresso or coffee
• 8 oz unsweetened almond milk (we like Califa Farms!)
• 2 Tbsp chopped cacao butter
• 1/2 tsp vanilla extract
• 8-10 drops liquid stevia
• Non-dairy whipped cream and chopped white chocolate truffle for the topping (optional, of course)

In a saucepan, heat the milk, cacao butter, vanilla, and stevia whisking constantly until very hot and thoroughly combined.  Pour over coffee/espresso.  If you have a frother, froth together briefly.  Top with the whipped cream and chopped white chocolate.

Cheers!

<3

Shannon