Recipe By Primal Kitchen
6 ounces water
2 Tbsp ground coffee
1/4 cup (2.16 ounces) heavy cream or milk of your choice
1/4 cup heavy whipping cream or coconut cream
2 Tbsp keto caramel*
1/4 tsp ground cinnamon
1 cinnamon stick, if desired
Use a 10- to 12-ounce mug for this recipe.
You’ll need a stand mixer or handheld beaters to whip the cream.
Prepare coffee in a coffee maker, French press, or pour over coffee maker. While the coffee is brewing, steam the milk, and whip the cream.
To make whipped cream:
Pour cream into stand mixer metal bowl fitted with the wire whisk attachment, or into a metal bowl with handheld beater whisks inserted into the cream.
Turn the mixer to medium speed.
Whip air into cream for about 3 minutes.
To make steamed milk:
Mason jar + microwave method: Pour milk into a small mason jar, then screw the lid on tightly. Shake the jar (show it who’s boss) until the milk is frothy. Remove the lid and microwave the milk on medium-high power for 30 seconds. Remove milk and stir. Heat for another 15 seconds, then stir.
French Press method: Heat milk either in the microwave or on the stove (140ºF is the right temperature, in case you’re measuring). Pour milk into a clean French Press and push plunger up and down repeatedly until the milk doubles in volume.
To assemble the coffee drink:
Add 1 scoop of Primal Kitchen Snickerdoodle Collagen Fuel to the bottom of your large mug.
Pour the hot coffee on top of the collagen.
Use a fork to whisk the collagen into the coffee until well combined. Pour the steamed milk over the coffee.
Top with whipped cream and keto caramel. Dust with ground cinnamon, and add a cinnamon stick, if desired.