1 cup coarsely ground coffee
4 cups cold water
1 cinnamon stick
1 teaspoon vanilla extract
1/2 cup milk (coconut, almond, cashew, dairy)
2 tablespoons melted Mighty Fast coconut oil
1 teaspoon to 1 tablespoon Mighty Fast butter (choose amount of oil depending on tolerance)
1/2 cup coconut water
2-3 tablespoons cacao or cocoa powder
1 tablespoon cinnamon
sugar, maple syrup or agave to taste
After infusing coconut oil and butter in the Mighty Fast Herbal Infuser, set aside at least 2 tablespoons of each to cool. Pour coffee grinds, cinnamon stick and or vanilla extract into a pitcher and add water. Let sit overnight in refrigerator or at least 10-12 hours. Strain grinds pouring cold brewed coffee concentrate into another pitcher and discarding grinds and cinnamon stick. Store coffee concentrate in refrigerator in a sealed jar for up to 2 weeks. Since coffee is concentrated, it is best to dilute with equal parts, water and or milk before serving.
For Mocha Latte:
Before pouring coffee into cup, dip the rim of the cup in 1 tablespoon melted Mighty Fast coconut oil or butter then dip into 1 tablespoon cinnamon. Once rim is lined with cinnamon, carefully pour 1/2 cup cold brewed coffee concentrate, 1/2 cup milk, 1/2 cup coconut water, 1 teaspoon to 1 tablespoon coconut oil (choose amount of oil depending on tolerance), 1 teaspoon to 1 tablespoon butter (choose amount of oil depending on tolerance) , 2-3 tablespoons cacao or cocoa powder and desired sweetener into a blender. Pulse on high for 1-2 minutes. Pour into a tall glass with or without ice cubes. Drizzle top with whipped cream and chocolate syrup.