Cinnamon Coconut Latte

That first cup of coffee I drink literally sets the tone for my entire day. As a mother of three little ones, I really look forward to my morning coffee, which I’m usually sipping while packing lunches and rounding up my family to get out the door. 

When I need an extra dose of comfort and support, and especially if I know that I’m not going to have time to eat a sit-down breakfast, then this cinnamon coconut latte has become a lifesaver for me. I created this recipe back in the day when bulletproof coffee and Whole30 were in their prime. And I still drink it occasionally because it’s just so darn delicious.

Ingredients To Make A Cinnamon Coconut Latte

Here’s what it takes to make one of these cinnamon lattes at home today: 

• High-quality, organic coffee – this latte starts with brewing a mug of strong coffee (here’s how I found the best coffee)
• Coconut oil – this plant-based oil is rich in medium-chain triglycerides, which are metabolized differently than other fats making them a quicker source of energy). It also gives this drink a mild and pleasant coconut taste.
• Butter – butter and ghee (a type of clarified butter) are a rich source of several vitamins including vitamins A, D, E, B12, and K2. I usually buy Organic Valley grass-fed butter for use at home. For dairy-free, use an extra teaspoon of coconut oil instead of butter. 
• Milk – adding a splash of milk (non-dairy or dairy) is optional but gives this cinnamon coconut latte an extra bit of creaminess. I like it with both 2% dairy and full-fat milk, and I also think almond milk, oat milk, and coconut milk are especially good and match the cinnamon flavor profile well. 
• Ground cinnamon – this spice is loaded with antioxidants that may help fight inflammation, so in this warm drink it’s providing both flavor and benefits. Blend ¼ to ½ teaspoon cinnamon into the latte and sprinkle a dash more on top for garnish.
• Vanilla extract – pure vanilla extract helps make this sugar-free beverage taste a little sweet despite the absence of any added sweeteners. Of course, if you’d like yours sweeter, feel free to add a little honey or maple syrup before blending.
• Collagen (optional)– I’ll often add a scoop of high-quality collagen to increase the protein in this latte, especially when I know I’m not going to get other breakfast foods right away. I mostly use the Puori CP1 collagen peptides, which adds 9 grams of protein per scoop.

Find the ingredient list with exact measurements in the recipe card below.

Why The Extra Fat?

Normally coffee is served with breakfast. But, let’s be honest, sometimes it IS breakfast—especially for busy parents, entrepreneurs, workers with long commutes, and people who just aren’t a fan of eating breakfast.

As a registered dietitian, I aim to eat a high-protein breakfast on most days. And though I’ve tried it in the past, I don’t actively follow the practice of intermittent fasting. But, as a working mom, sometimes it just happens. When I’m busy taking care of everyone else’s needs in the morning, sometimes all I can manage is to make myself a coffee and grab a protein bar on my way out the door. On days like that, adding a little extra fat to my morning coffee helps me fend off the ‘hangries’ and stabilize my blood sugar. It keeps me going for a couple of hours until I can sit down for a real breakfast or lunch.

Make It Dairy Free

It’s easy to make this a dairy-free latte. To do so, omit the butter and use a plant-based milk. I especially like coconut milk, oat milk, and almond milk in this latte. They all froth well using my blender method. 

Make It Vegan

For a vegan latte, omit the butter and just use coconut oil. Use a plant-based milk, and omit the optional collagen peptides. 

Equipment You’ll Need

You don’t need a fancy espresso machine to make this latte. What you do need is a coffee maker so you can brew some coffee, and also a high-speed blender. If you don’t have a blender, I list a few more options you can use instead below.  

Blend It Up

The secret to this super creamy, quick, and easy latte is blending it in a high-speed blender. If you don’t have one of those, you can use an immersion blender (I recommend blending it in a jar rather than your cup to prevent a sloshy mess). You can also use a battery-operated handheld frother, but you won’t get as much thick and creamy froth on top.

Here’s a pro tip from a reader who has made this recipe before: Blend a double or triple batch at once, and then refrigerate what you don’t drink. When you want a super quick latte, just reheat it on the stovetop or in the microwave until everything melts together again. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

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