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Recipe: Oat milk Cafe Misto
Simple, quick and delicious
After years of drinking my coffee just plain black, I have discovered a fabulous way to safely add a creamy taste and feel to it. Long ago I gave up cane sugar at my dentist’s urging, and I have intolerances to dairy products. But I miss that little something that cream adds to coffee.
At the same time I am always looking for new ways to add extra protein to my diet and this recipe has that too — bonus!
What you need
Oat milk: 1/2 cup. I have tried a few brands and I prefer Elmhurst Milked Oats because it seems the most keto-friendly. I have also tried both the regular and “Barista Editions” of oat milk and, while they all taste fine, the Barista version does not froth up appreciably more than regular, so you can safely save a few bucks with the regular. (Barista froths up wonderfully under an espresso maker’s steam wand, but that’s a different beverage. I love oat milk cappuccino!)
Maple syrup: 1 teaspoon. Or some other sweetener of your choice. Being true-blue Canadian, I like the maple syrup, but you can use whatever you like, like a dash of Truvia. Just a little is desired, and you can get away with no sweetener at all if you like.
Lightly roasted unsalted almonds: 6 to 8. This adds the protein as well as some…
