Dark Chocolate Raspberry Latte (Edit recipe)

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This Dark Chocolate Raspberry Latte combines Teeccino Miraculous Mushroom Cacao +5 with creamy corn milk from Maizly and a homemade raspberry cream topping. Serve it warm for a cozy, caffeine-free chocolate latte or pour it over ice for an easy coffeehouse-inspired treat.

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 1

Ingredients

2 tsp Miraculous Mushrooms® Cacao + 5 - Teeccino

Raspberry Cream

.25 cup Cornmilk - Maizly
1 Tbsp Raspberries, Organic, smashed/puree
1 Tbsp Half and Half

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil your water
Prepare your raspberry cream by first smashing or pureeing 1 tablespoon of raspberries
In a mason jar, pour the half and half, corn milk and raspberries and cream together using an electric frother
When your water is done, add to a cup and then add 2 teaspoons of Miraculous Mushrooms® Cacao + 5, blend with the frother or stir with a spoon
Add your raspberry cream top and enjoy

Notes

Can be made iced, just pour cacao over ice and then add raspberry cream top!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	57
Fat:	4 g
Carbohydrates:	6 g
Protein:	1 g
Cholesterol:	5 g
Sodium:	45 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.