Introducing… Tropical Luv’in Coconut Mocha
Ingredients:
(1) 50 grams of coconut milk
(2) 50 grams of water (to make teccino)
(3) 1/2 tablespoon of chocolate mint teeccino
(4) 1/2 tablespoon of raw cacao
Optional
(5) Mint leaves to garnish
(6) Stevia/Coconut Sap Sugar/Maple Syrup
Preparation (Takes less than 3 minutes to make!):
Heat (1) till slightly boiling. Make teeccino with coffee sifter using (2) and (3) to make herbal coffee.
Mix (1) and teecino herbal coffee together.
Mix (4) with herbal coffee mixed with coconut milk.
Add (6) for additional sweetness
Voila! Your final product is ready!
Why Teeccino?
I love it because it is caffeine free and non-acidic. We need to balance our acidic levels. These days, it is far too common to be overly acidic given the animal products, white sugar and soft drinks many people consume. Teeccino tastes amazing (arguably better than some coffee) and helps restore alkaline balance.
Why Coconut Milk?
Coconut milk is rich in lauric acid, a medium-chain fatty acid, and may also reduce cholesterol and triglyceride levels, which lowers heart disease and stroke risks.
Why Raw Cacao?
Raw cacao is non-alkalinized. Alkalinization reduces the amount of flavanols in cacao. Flavanols is a powerful antioxidant. According to a study in the “Journal of Agricultural and Food Chemistry” published in 2011, cacao may lower LDL, the bad cholesterol, levels.
Cacao also contains high level of magnesium, helping your bone health, and high level of vitamin C. However, processing of chocolate will kill the vitamins.
Most importantly, cacao contains anandamide that helps you feel good and makes you feel like you’re falling in love!
You’ll also have to try out my Ola-Luv Supertruffle!
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Did you like this coconut luvin recipe? Felt some heat after drinking this mocha?
Please leave a comment or question below!
Thank you for reading and contributing here.
Hope this gives you lots of love! *muah*