Coffee is a tricky thing for people suffering with IBD, and can make symptoms worse. I only recommend having this, or any coffee, when you are not having a flare. If you are having coffee make sure it is watered down. Even when doing well, I limit myself to one of these coffees or less a day to make sure I don’t do more harm than good. Having said that, this is by far my favorite coffee recipe and is perfect to make up ahead to grab and go in the morning. Just be sure to always add the almond milk when the drink is cold to avoid ‘curdling’ the almond milk, and know that you will have to shake it up. You may have to stir this drink occasionally while enjoying it, if you like to savor your coffee. Separation is completely normal since there are no thickeners or binders in the milk. Feel free to make this a hot coffee drink as well for chilly mornings. Simply omit the almond milk and add hot water to cut the coffee instead of cold. Be sure to still shake it up for foam and add a dash extra of cinnamon to the top.
Cinnamon Almond Milk ‘Latte’
Serves 2
Prep: 10 min
Chilling: 30 min
Total: 40 min
Beginner
Ingredients:
10 oz. medium strong coffee
8 oz. water, filtered
12 oz. almond milk, *without thickeners or stabilizers* (I use Simply Almond)
1 Tsp. almond extract
2 Tbsp. honey
Cinnamon, a dash or two
Method Of Prep:
- Make coffee fresh and reserve 10 oz. I use two 16 oz mason jars with lids for mixing.
- Put 1 Tbsp. of honey in each jar along with the almond extract.
- Pour 5 oz. of hot coffee in each jar, stir or shake until honey is dissolved.
- Add 4 oz. of cold water to each coffee mixture.
- Put on lid, and refrigerate until cold.
- Once chilled, add 6 oz. of almond milk and a dash or two of cinnamon to each jar.
- Screw on the lid and shake the mason jar like you would a good cocktail. Shaking is important to give it nice foam on top, and incorporate the almond milk well.
- Pour into a glass, or drink right out of the jar!
Nutrition Facts:
Calories- 98
Carbs- 18 g
Protein-1.1 g
Fat- 2.5 g