Tuesday, February 15, 2011


1 heaping tbsp. of Bueno Coffee Substitute - Creamy Hazelnut (or decaf-coffee of choice)
1/2 c. boiling water
1/2 c. coconut or other dairy-free milk
1 tsp. - 1 tbsp. honey or other sweetener (to taste)
70% or higher dark chocolate, shredded to sprinkle

Boil water. Place coffee substitute and boiling water in French press (you can also use a tea strainer). Let stand for 2 - 5 minutes (depending on preferred strength). While that is steeping, bring coconut milk and agave nectar to boil. Remove from heat and place in blender. Blend for 20 seconds (you may need to cover the blender with a towel to prevent spills). Pour prepared coffee in a mug or glass to fill half. Using a baking spatula, pour milk into cup holding back the foam. When the cup is almost full, add the foam to top. Sprinkle with chocolate.

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