📍 Where this dish comes from: Mexico City · Zócalo and the Metropolitan Cathedral
Discover the history of this region →
Discover the history of this region →
Servings: 1 servings
Calories: 165kcal
Ingredients
- 1 cup cold-brew coffee unsweetened, 240 ml; sub: strong chilled espresso + water
- 1/2 cup unsweetened almond milk 120 ml; sub: coconut milk or macadamia milk
- 1 scoop collagen peptide powder unflavored, 15 g; sub: whey isolate or plant protein
- 1 tbsp unsweetened cocoa powder sub: cacao powder
- 1–2 tsp keto sweetener allulose/erythritol; sub: 3 drops liquid stevia
- 1/4 tsp ground cinnamon sub: pumpkin-pie spice
- 1 pinch ground chipotle or cayenne, optional
- 1/8 tsp pure vanilla extract sub: almond extract
- 1 cup ice cubes sub: crushed ice for thicker texture
- Optional boosters: 1 Tbsp MCT oil 1/2 Tbsp chia, 1 tsp cacao nibs
Instructions
- Load liquids first: Coffee + almond milk in the blender jar.
- Add powders & spice: Collagen, cocoa, sweetener, cinnamon, vanilla, chipotle.
- Top with ice: Drop cubes in last.
- Blast: High speed 30 seconds until frothy and mocha-brown.
- Taste & tweak: More sweetener or a splash of milk if needed.
Nutrition
Serving: 1serving | Calories: 165kcal | Protein: 23g | Fat: 6g | Fiber: 2g
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About This Dish
Iced cold-brew, deep cocoa, a cinnamon-chipotle whisper, and silky collagen — think café de olla meets gym-shaker. Dump, blitz, sip, and you’re out the door caffeinated and satiated.
Health Benefits
- Collagen peptides provide protein without any added sugar.
- Cold-brew coffee delivers a caffeine lift alongside this breakfast’s macros.