Whole30 Iced Latte
Summer is definitely in full swing! Maybe it’s partially because it’s been really hot and humid here in New York, and partially because I’m in my third trimester of pregnancy, but I won’t drink anything without ice in it at this point.
Whether you’re doing a Whole30, paleo, keto, plant-based, or dairy-free diet, or you just love delicious coffee drinks, this Whole30 Iced Latte will absolutely hit the spot. In this recipe, I used the brand new Toasted Marshmallow Nutpods flavor, but I’ve also made it with their Classic Chocolate, French Vanilla, and Cinnamon Swirl flavors and they are all amazing in this recipe. Feel free to experiment and let me know in the comments how your concoctions taste!
Ingredients:
1 espresso
1 scoop BUBS Naturals collagen peptides (optional)
1/2 cup Toasted Marshmallow Nutpods
1/2 cup almond milk
Instructions:
Brew espresso and combine with collagen peptides in a mug until fully dissolved. Add 2 ice cubes to the mug.
Cold-froth the Nutpods and almond milk.
Pour the Nutpods and almond milk over the espresso mixture in the mug. Enjoy!
Total time: 5 minutes
Servings: 1
