Velvety Drinkable Custard
 
 
THM: Deep S, low carb, sugar free, gluten/dairy/nut free (see Notes section) - This Velvety Drinkable Custard has Bulletproof-style elements to rev your metabolism!
Author:
Serves: 1
Ingredients
Instructions
  1. Heat the almond milk and water until the desired temperature is reached. (I heat them for 2 minutes in the microwave.)
  2. Meanwhile, add all the other ingredients to a blender. When the liquid is hot, add it to the blender as well and blend immediately. (Be careful when blending hot liquids, and vent the blender to relieve pressure as necessary.) Blend until smooth and creamy, then enjoy! I like to top mine with a little cinnamon.
Notes
*If the raw egg idea scares you, use a pasteurized egg. These can be purchased at many grocery stores or you can make your own (Google it).
**Use refined coconut oil if you don't desire a coconut flavor.
Feel free to add some maple extract and/or cinnamon!
Try carton, not canned, coconut milk for a nut-free version.
To make this dairy free, use collagen instead of whey protein and add additional coconut oil in place of the butter. This will take out some of the creaminess factor, so it may be a good idea to add some cinnamon and/or maple extract for an extra flavor kick.
Recipe by Briana Thomas at https://www.briana-thomas.com/velvety-drinkable-custard/