Alternatives to Coffee: Healthy Mocha Recipe

Makes one 16-ounce serving

This high-protein, low-carb, dairy-, sugar- and caffeine-free concoction makes a perfect blood-sugar-balancing snack or mini-meal. Brew the roasted root “coffee,” then freeze it in an ice cube tray for 6 to 8 hours or several days in advance. If the protein powder you use is sweetened, reduce or omit the herbal sweeteners below. I buy plain gelatin in bulk in a health-food store; feel free to substitute unflavored gelatin.

• 1 cup strong Dandelion or Chicory Coffee Substitute 
• ^_1/3 cup boiling water
• 2 teaspoons unflavored gelatin
• 2 teaspoons apple fiber power
• 1^_1/2 to 2 tablespoons roasted almond butter or hazelnut butter
• 1 ounce vanilla protein powder
• 2 teaspoons pure vanilla extract
• ^_1/8 to ^_1/4 teaspoon stevia extract powder or kiwi concentrate
• ^_1/4 teaspoon ground cinnamon or cardamom, optional
• 1 or 2 plain ice cubes, optional

1. Pour the Dandelion or Chicory Coffee Substitute into half of a standard ice cube tray. Freeze until hard. This may be done several days or weeks in advance.

2. Add the boiling water to the blender. Cover and turn on low, holding down the top with a kitchen towel. Sprinkle the gelatin through the top feeder, blend for 30 seconds, then turn off. Add the apple fiber, almond or hazelnut butter, protein powder, vanilla, stevia or kiwi concentrate, and cinnamon or cardamom, if desired. Cover and blend, stopping to scrape down the sides with a spatula.

3. With the motor running (in ice-crushing mode), add 4 “coffee” ice cubes through the top feeder; blend; add 3 or 4 more cubes, stopping periodically to scrape down the sides with the spatula and push the ice to the bottom of the blender. Add plain ice cubes as desired; add a dash more sweetener if you’d like.

4. Pour into a tall glass and serve immediately. For a thicker texture, chill for 5 to 10 minutes before serving.

Rachel Albert-Matesz, B.A., is a freelance nutrition journalist, healthy cooking instructor, and food coach. More than 180 of her articles have appeared in national and regional magazines and newspapers. She is currently at work on The Paleo Diet Cookbook (J. Wiley & Sons, January 2003).

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