AIP Blended Mexican Mocha
Before I changed my lifestyle and started eating whole, unprocessed food and eliminated refined sugars and GMO’s I loved Mexican Mochas. I love them hot, iced or blended. I would get them at the local coffee shops or coffee stands or even make them at home.
They were a comforting indulgence for me and full of refined sugar, GMO’s, gut altering dairy and cheap chocolate full of trans fats and nasty preservatives. Doesn’t that sound yummy? Looking back at what I used to ingest, I am so glad I don’t put that junk into my body anymore.
Even if I have a sweet treat I want it to be a truly healthy version that is free from all that filth. Well, due to remitting my Hashimotos and healing, I have had to cut out dairy, coffee and even more recently, much to my dismay, chocolate. It is odd but for years I was able to tolerate pure dark chocolate that was organic but in the past half-year it causes me to break out (dumb acne) and feel brain foggy along with an occasional headache.
I do hope to be able to add chocolate back in at some point because after all, it’s hard to live without chocolate. Thankfully there is something called carob. It can be a wonderful substitute for chocolate and is rich in calcium and iron along with B vitamins and vitamins A and D. It has a slightly different taste but I think it still suffices for that chocolate craving.
After all those foods I have to cut out you may be asking yourself, how is this a mocha without chocolate, coffee or dairy?
The answer to that is what I am so excited to tell you about! I found an amazing herbal coffee that is gluten-free and caffeine-free as well as nut-free. It is full of health-promoting, safe herbs like chicory which has inulin that supports healthy intestinal microflora and ramón seeds which have the taste of coffee and are high in tryptophan and potassium and can help with anxiety or depression. Dandelion is also included in the ingredients and has a coffee-like flavor and can help balance blood sugar and support detox pathways. It is called Organic Dandelion Dark Roast and I absolutely love it! If you can’t have coffee, chocolate, nuts or gluten this is your answer! The addition of cinnamon to chocolate is so pleasant and warming. Adding this quintessential spice to your drink is what makes this a Mexican Mocha. This drink actually dates back to the time of the Mayans and Aztecs. They sure came up with a great combo; cinnamon and chocolate are delicious together! If we put all that together, we have healthy herbs that taste like coffee, vitamin-rich carob that substitutes for chocolate and cinnamon which is an anti-inflammatory spice. How’s that for healthy?
Since there is no dairy in this blended drink, I chose to use coconut milk for the base. It is so creamy and rich and, to me, there is not a coconut flavor that is overpowering. I don’t like that. We use a lot of coconut milk that is rich in MCT’s and have proven a wonderful substitute for dairy in our home. Since we use so much we buy this brand that does not have any fillers or gums by the case of 12. We buy it online because when you’re buying 12, per can, it’s cheaper online than in the stores.
I don’t have to feel bad about indulging in my AIP Blended Mexican Mocha because it is full of nutrients and health-promoting ingredients. It is even sweetened with whole, pitted dates and coconut nectar! I have also added one scoop of Vital proteins Collagen Peptides because it’s not a good idea to have any form of sugar without protein. On a hot day, it is refreshing served in a big ball jar with a stainless steel straw! *We don’t drink out of plastic straws so these straws have really come in handy. I LOVE the cleaning brush that comes with it. It also helps to clean our glass water bottle tops.
- 12 oz. Organic Dandelion Dark Roast (see blog post for link), freshly brewed and cooled
- 2 pitted Medjool Dates
- 1 tsp. Ground Cinnamon
- ⅓ C. Coconut Milk (filler free and no preservatives or thickeners)
- 1 tsp. Coconut Nectar (link in post)
- ½ tsp. Vanilla Extract (alcohol free)
- 1 Scoop Vital Proteins Collagen Peptides
- 2 C. Ice
- Place 1 Organic Dandelion Dark Roast bag into a mug with 12 ounces of boiling water. Add two pitted dates and let steep for 20-30 minutes. Be sure to let the 'coffee' cool to room temperature before going on to the next steps.
- Place all ingredients in blender being sure to add the ice last.
- Blend on high until smooth and blended (we use our vitamix that I have had for almost 16 years!)
- Pour into a glass and enjoy!