If you're like most people, feeling energized and ready to tackle the day doesn't always happen by default as soon as you open your eyes (although wouldn't that be nice!). But lucky for all of us sleepy heads, nature has provided us with a magical, energizing potion that not only delivers a much needed jolt of energy to the body, it even has the ability to sharpen the mind. OK, maybe coffee isn't technically magic, but it sure feels like it some days.
Today we aim to spice up your morning cup of joe a bit with our latest obsession: a creamy superfood latte with a hot and spicy, chocolatey twist inspired by our brand new High Altitude Peruvian Coffee Beans.
This special coffee doesn't produce your average brew. Our fairly traded Arabica coffee beans are grown high in the mountains of Satipo, Peru, near the headwaters of the Amazon. High altitudes mean slower growth for the coffee plants, which means deeper root systems which mine minerals from deep within the volcanic soil. The result is a more mineralized, less acidic coffee bean that is also richer in antioxidants. And of course, like all of our ingredients, they're also 100% USDA certified organic and free of all pesticides, herbicides, and GMO's. Because you know we wouldn't be recommending anything but the best.
This recipe also draws its inspiration from a few other places: spicy mayan hot chocolate and bullet proof coffee. The addition of a little raw cacao adds that mocha touch, while a few pinches of nutmeg and cayenne add rustic spice to ignite the internal heat and awaken the senses. Our creamy Stone Ground Whole Coconut Butter blends into an instant coconut milk which froths up nicely when whizzed in the blender. Coconut is also rich with MCT fats (Medium Chain Triglycerides) which have been shown to boost the metabolism and help the body burn fat more efficiently as an energy source throughout the day. Adding it to coffee has been said to help increase brain function and mental clarity, and also decrease hunger levels.
Ready to spice it up?
Spicy Peruvian Coconut Mocha Latte
Makes 1, 12 oz mug
12 oz of french press coffee (we used 1/4 cup of RawGuru High Altitude Peruvian Coffee Beans + 12 oz hot water)
1 tsp raw cacao powder
2 tsp raw honey - or more/less to taste
1/2 tsp Veggimins Maca Matrix - or you favorite maca powder
2-3 pinches of cayenne (based on your spice tolerance!)
2 pinches of nutmeg
1/4 tsp vanilla extract or 1/8 tsp vanilla paste
1. Prep your french press coffee by grinding coffee beans in a coffee grinder. Don't overgrind - you don't want a completely smooth powder - there should be some chunky bits left. Pour coffee grounds into french press.
2. Heat water until near boilling, then pour over your coffee grounds, stir, then let steep for roughly 4 minutes.
3. Once coffee is made, pour hot coffee into a blender, add remaining ingredients, and blend until smooth.* The coconut butter will melt almost instantly, and blend with the coffee to create a frothy latte.
4. Pour in a big mug and bliss out!
*Please be very careful/mindful when blending hot fluids as the steam can cause the blender lid to pop off if not held down securely.