Pina Colada

• ½ cup frozen pineapple (1oz)
• ⅓ cup unsweetened coconut milk
• 2 tbsp Sweetened Condensed Coconut Milk
• ½ cup ice
• ¼ tsp coconut extract (optional coconut flavor boost!)
• Pinch of nutmeg (optional)
• 1 oz dark rum (or rum extract to taste)

1. Make the Sweetened Condensed Coconut Cream. Allow to cool.
2. Place all ingredients in a blender and blend until smooth. ENJOY!

Net Carbs : 7.4g
SugarOH: 3.6g

Matcha White Chocolate Latte

• 1 cup unsweetened coconut milk
• 1.5 oz Matcha White Chocolates (see recipe on site, you will need 5 pieces)
• Cinnamon and additional Matcha green tea powder if desired.

1. Place Matcha White Chocolates in a mug.
2. Heat coconut milk until boiling and pour over the chocolate. Allow to sit for 5-7 minutes then gently stir until fully dissolved then add the vanilla. Add additional matcha powder for a stronger flavor and sweeten more with a small amount of stevia if desired.
3. Sprinkle with cinnamon and enjoy!

Spicy Mexican Hot Chocolate

• 1¾ cups water
• ¼ cup erythritol
• Pinch pure powdered stevia
• ⅛ tsp salt (or to taste)
• 6 oz canned coconut milk
• ¼ cup unsweetened Dutched cocoa powder
• 1½ tsp ground cinnamon
• ¼ tsp Aleppo pepper (or other ground red chili pepper), to taste
• 4 oz sugar-free chocolate chips

1. In a saucepan heat the water, erythritol, stevia, and salt. Bring to a boil then remove from heat.
2. In a small bowl, whisk together the coconut milk, cocoa powder, cinnamon, and Aleppo pepper. While continuously whisking, slowly add chocolate mixture to the water mixture. Whisk until fully incorporated.
3. Add the chocolate pieces to the hot chocolate mixture. Allow to sit for one minute and then whisk until chocolate has fully melted and is fully incorporated. Makes five ½-cup servings.

Low-Carb Kahlua

• 1 cup water
• ⅓ cup instant coffee
• 1 ⅛ cups 100-proof vodka
• ½ cup xylitol
• ⅓ cup erythritol
• 2 pinches pure powdered stevia
• 3 tbsp vanilla extract

1. Bring all ingredients except vodka and vanilla to a boil over medium–high heat. Once boiling, remove from the heat and allow to cool to room temperature.
2. Add the vodka and vanilla extract. Place in a tightly sealed decanter and refrigerate until ready to use. Makes 2½ cups. Each serving is 1 ounce.

Net Carbs: 1.8g
SugarOH: 8g

Coconut Eggnog

• 13.5 oz canned coconut milk
• 2 Tbsp erythritol
• 1 Tbsp xylitol
• 1 pinch pure powdered stevia
• 3 large egg yolks
• 1 tsp vanilla (or rum extract)
• ⅛ tsp nutmeg
• Pinch of salt

1. Combine the coconut milk with the erythritol and xylitol in a heavy bottomed sauce pan over medium high heat. Stir while heating until bubbles begin to form on the outside edges of the pan.
2. While coconut milk mixture heats, whisk the egg yolks in a small heatproof bowl. When the coconut milk is almost boiling slowly whisk a small stream into the egg yolks until more than half has been incorporated. Return the coconut milk to the heat and then pour the egg yolk mixture back into the pan whisking it in completely. Continue to heat and stir with a wooden spoon until the mixture begins to thicken and coats the back of the spoon. The temperature should not go over 170°F and the mixture should not boil. Remove from the heat and immediately transfer to a clean bowl and place in an ice water bath. Place plastic wrap on the surface and allow it to cool to room temperature in the bath. Once cooled, transfer it to the refrigerator to fully cool for at least 4 hours or overnight. May be stored tightly covered and refrigerated for up to 5 days.
3. Makes four ½ cup servings. Add ½-1 ounce of spiced rum and ice cubes for a special treat. Or for ice cream; allow eggnog to sit covered in the refrigerator for 24 hours to cure then churn as recommended by your ice cream maker.