Caveman Cuisine: Coco-latte

If you've decided to ditch dairy, but still crave your morning jolt of caffeine, you need to try this Paleo-friendly version of the cafe classic.


1 cup brewed coffee (I like to get all Martha Stewarty and add a little ground chicory to the ground coffee)
1/4 cup (3-4 tbsp) unsweetened full-fat coconut milk
1/4 cup unsweetened coconut or almond milk  (the kind found in cardboard cartons)
Dash cinnamon


Using a small blender (like the wonderful "Magic Bullet") or a shaker jar (or just a jar with a lid) whip the full-fat coconut milk and coconut/almond milk.

Add whipped coconut milk mixture to brewed coffee and top with a dash of cinnamon. You could also try a dash of Unsweetened Cocoa Powder as well!

Don't forget to serve in an healthy and environmentally friendly ceramic coffee mug too!

Yield:“A little chicory perks up the taste of roasted coffee beans; it’s a good thing.” (Bonus points if you can guess the reference!)
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. Let me recommend -- if you're not familiar with it, -- the Aerobie Aeropress for making your coffee (it makes Mike Eade's cafe Americano, actually; water it down to your depth preference). I feel a bit like a mad chemist, but OMG the coffee is superb! (Not affiliated or associated, just in love!)