** By name, this is SWYPO. But if you read the ingredients, none of this is sugary or sweet. The secret is less in the ingredients and more in the method – the blending to make froth. The same would happen if you just added ghee and cinnamon, coconut oil and nutmeg. This, in no way, satisfies a sweet tooth. It just offers an additional method for making Whole 30 approved coffee. **
If there’s anything you need to know about me, it’s that I love mochas. I mean, I love coffee but I REALLY love mochas. That’s the hardest part of Whole30 for me. Like yeah I want a cookie, but I wouldn’t want a cookie as much if I could just have a mocha. The #whole30 instagram feed has been SO HELPFUL for me as I’ve been navigating Whole 30; I’ve been encouraged and inspired (and able to encourage others!) and I’ve seen so many great ideas.
So when I saw someone had posted a Whole 30 Mocha, I freaked. Up to that point, I’d tried coconut milk with cinnamon, and ghee with cinnamon… and I discovered that this Whole 30 Mocha was perfect for me.
First things first, though. It’s Whole 30. This isn’t comparable to a Starbucks mocha. It’s not super sweet, because.. well.. duh. Whole 30. BUT! It is ULTRA FROTHY, which I find helps me feel fancier about drinking it. It plays tricks with my mind so I’m not thinking I’m enslaved to black coffee.
The steps to this are going to be so incredibly simple.
First. You’ll need 4 things.
- brewed coffee
- coconut milk (in a can… the carton kind isn’t whole 30 compliant)
- cacao nibs
- a blender
After getting your ingredients, pour some coconut milk into your blender and add some cacao nibs. I usually use two pinch-fuls. So half a tablespoon. It’s up to you. Pour some of your freshly brewed coffee on top. Again… up to you the amounts. I’m not good at dictating how much of anything, because everyone’s tastebuds are different.
Then.. BLEND!!! The longer you blend, the frothier it gets. Also, the longer you blend, the more the cacao nibs separate… and yeah cacao nibs are cute and all, but I prefer mine as smooth as possible.
Pour it into a cup, and you’ve got a frothy mug full of Whole 30 compliant mocha.
You might also enjoy this recipe:
HOLDING OUT. <3
Thankfully, I’m not a coffee drinker, so that wasn’t my struggle with Whole30. I know that Sarah wasn’t a fan of the coconut milk + coffee, though. – Jenny
oh my gosh… what was your struggle?? the coconut milk is a hard adjustment… that’s why i liked blending it, just so it felt fancy. haha.
Sounds good. I will give this a try. Maybe the frothiness of blending will make it better than the pour and stir method! Plus, who doesn’t like chocolate?!
the froth is what saves it. i blend ALL of my coffee when i’m on whole30. 🙂
Add some ghee and it makes it even frothier…I think ghee is Whole30 legal, isn’t it??
yes! ghee is 100% whole30 compliant 🙂
Definitely going to have to try this! Sounds so good! I just started whole 30 this week and am struggling without coffee!
hey! hope you made it through!!! <3
I was just wondering if you know of a decent smooth chocolate protien powder that is whole 30 approved. I need to take the protein supplement so i drink chocolate coffee. Thanks. Tammany