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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.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.