Pumpkin Spice-Up Cappuccino

This is Daniel’s favorite way to start the morning. Adding coconut oil and ghee provides short- and medium-chain fatty acids to support gut health. It also makes the cappuccino creamy and creates some amazing foam. However, if you’re calorie conscious, simply eliminate the oils and you’ll reduce the calories by more than half.

SERVES 2

INGREDIENTS:

organic caffeinated coffee

organic decaffeinated coffee

2 cups plain almond milk, unsweetened

pumpkin spice–flavored liquid stevia to taste

1 teaspoon pumpkin pie spice

1 tablespoon coconut oil

OPTIONAL INGREDIENTS:

1 to 2 teaspoons ghee

cinnamon

PREPARATION:

1. Using a coffeemaker of your choice, brew a pot of half-caffeinated coffee, using equal parts caffeinated and decaffeinated coffee. If you prefer, you may use only decaffeinated coffee.

2. While coffee is brewing, heat 2 cups almond milk on stove top or in microwave. If heating on stove top, watch closely; almond milk boils over quickly. If heating in the microwave, place in microwave-safe cup and heat for 2½ to 3 minutes.

3. Pour 2 cups coffee, warm milk, and all other ingredients into a blender and cover. Blend for 10 to 15 seconds, until froth begins to form. Divide between two large mugs and dust each mug with cinnamon as desired.

NUTRITIONAL INFORMATION PER SERVING: 81.1 calories, 0.8g protein, 1.5g carbohydrates, 0.8g fiber, 0.0g sugar, 8.7g fat, 5.9g saturated fat, 0.0mg cholesterol, 135.0mg sodium