Velvety Maple Latte
THM: Deep S, low carb, sugar free, gluten/egg free | For a nut-free version, substitute unsweetened carton coconut milk for the almond milk. Most people with nut allergies can have coconut products, but check with your doctor first to make sure. | For a dairy-free version, substitute collagen for the whey protein powder and use additional coconut oil in place of the butter. This won't be quite as creamy.
Serves: 1
  1. Heat the coffee and almond milk together to your desired temperature. (I microwave them together in a glass measuring cup for 2 minutes.)
  2. Meanwhile, add the other ingredients to a blender. When the coffee and almond milk are hot, add them to the blender and blend until frothy and creamy. Taste and add additional sweetener if desired.
*I'm not a coffee lover, so this ratio of coffee to almond milk was good for me. If you want a stronger coffee flavor, replace some of the almond milk with additional coffee. You could also try replacing the coffee with a strongly-brewed tea of your choice!
I like strong flavors, so if you find the maple or cinnamon to be overpowering, feel free to decrease them. I'm just not a coffee drinker so I was looking for other flavors to balance it out.
Always be careful when blending hot liquids and vent the blender as needed to prevent an explosive pressure buildup. Be very careful when opening the blender lid after blending. To avoid the pressure problem, you could just blend the ingredients using an immersion blender.
Recipe by Briana Thomas at