Mocha Matcha Boo Cups
October 13, 2020
If you frequent coffee shop chains or even if you prefer to support the local coffee shop in your neighborhood, you might be tempted by the seasonal speciality coffee drinks. Even if you stick to sipping black drip coffee most days, the fruity florescent concoctions and whipped coffee milkshakes of summer; pumpkin spice and salted caramel lattes of fall; and eggnog, gingerbread, and peppermint mocha flavored coffees of the winter holidays may tempt you to break from the norm.
We crafted a different type of autumn coffee drink—one that whimsically celebrates the ghoulish gloom of Halloween with a reverent nod to Boo Cups, the popular Halloween dessert that layers pudding with crushed chocolate cookie "dirt" with gummy worms, zombie limbs, or creamy ghosts popping out of the earth. Our grown-up version of boo cups uses coffee as the "mud" and matcha-dusted whipped cream ghosts. We started with hot brewed coffee mixed with our Chocolate Collagen Fuel to make a coco-rich mocha, added steamed coconut milk, and piped whipped cream ghosts on top. Our mocha matcha boo cups could become a seasonal staple in your at-home coffee routine each fall.
Mocha Matcha Boo Cups Recipe
Time: 12 minutes
- 1 Keurig K-cup of coffee, brewed*
- 1 cup heavy whipping cream or coconut cream, cold**
- 1 tsp. matcha powder
- 1 cup coconut or almond milk, steamed
- 2 scoops Primal Kitchen Collagen Fuel® Drink Mix - Chocolate
- 4 mini chocolate chips
*Can substitute any type of brewed coffee or an Americano, which is espresso and hot water mixed in a 1/2 and 1/2 ratio or 1/3 espresso and 2/3 hot water.
**Tip: Refrigerate the can of coconut cream or the heavy whipping cream and keep cold until right before you whip it. This will make it easier to pipe the whipped cream ghosts. You will likely have leftover cream; we included extra in this recipe in case you need to practice getting the piped ghosts right.
- Brew the coffee, and keep warm.
- Using a stand mixer or handheld beaters, whip cold heavy cream or coconut cream until halfway to stiff peaks. Add matcha powder. Continue whipping air into the cream until you have stiff peaks.
- Make the steamed milk.
To make steamed milk:
- Mason jar + microwave method: Pour milk into a small mason jar, then screw the lid on tightly. Shake the jar (show it who’s boss) until the milk is frothy. Remove the lid and microwave the milk on medium-high power for 30 seconds. Remove milk and stir. Heat for another 15 seconds, then stir.
- French Press method: Heat milk either in the microwave or on the stove (140ºF is the right temperature, in case you’re measuring). Pour milk into a clean French Press and push plunger up and down repeatedly until the milk doubles in volume.
- Grab two mugs. Fill each mug about half way with hot coffee. Add 1 scoop of Primal Kitchen Chocolate Collagen Fuel to each mug. Whisk the collagen into the coffee until all lumps are dissolved.
- Fill the rest of the mugs with steamed milk.
- Spoon whipped cream into a resealable bag (Tip: Place the opened bag inside of a mason jar while you spoon in the cream). Gather the top of the bag and twist to remove most of the air from the bag. Snip one of the bottom corners of the bag with scissors to create a hole to pipe the cream out.
- Keep one hand on the twisted top of the resealable bag and gently squeeze the whipped cream out of the hole in the bag. Pipe the head of a ghost on top of each mug, using a circular motion with your wrists and hands. Pipe two arms and hands on the side of each ghost head, using a circular motion with your wrists and hands.
- Place two mini chocolate chips on each ghost head.
Nutrition info (per serving):
Carbs: 5 grams
Fat: 16 grams
Protein: 13 grams
Nutrition info calculated using Cronometer. Nutrition info includes about 1/8 cup of heavy whipping cream, and 1/2 cup unsweetened coconut milk per boo cup.
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