Cocomocha Breakfast Tonic
Makes 4 servings

Chocolate, coffee, and coconut sound good to start your day? This low-carb version of a frozen cappuccino comes with an immune enhancing boost from the coconut milk and a protein kick. It’s a breakfast drink so rich and filling that it will make you forget all about your extra-large, six-pump, white chocolate frozen mocha.

Ingredients
1 can (14.5 ounces) premium coconut milk
2 cups strong coffee (caffeinated or decaf)
3 whole eggs, beaten
60 grams (about 3 scoops) chocolate-flavored whey protein powder
4 packets Splenda
1 teaspoon dolomite powder1
pinch salt

Directions

  1. In a saucepan, add the coconut milk, coffee, beaten eggs, whey protein powder, Splenda, dolomite powder, and salt; whisk to mix well.
  2. Gently cook over medium heat, stirring constantly, until the mixture begins to thicken and will coat the back of a spoon.
  3. Remove from heat.
  4. Pour into a covered pitcher or bowl and cool quickly by placing the container (half submerged) into an ice-water bath.
  5. Store, tightly sealed in refrigerator for up to 4 days.
  6. Serve chilled in 8-ounce portions for a quick breakfast or afternoon pick-me-up snack.
  7. If desired, blend it with crushed ice until smooth and thick for a frozen mocha treat.
1Dolomite powder is a natural calcium and magnesium supplement available at most health food grocers and vitamin shops or online.

Nutritional Facts   net carbs   protein