Frozen coffee, salted caramel, raw cacao and Gundry MD PrebioThrive come together to make a delicious frappé that's delicious and good for your gut.
You'll flip over this salted caramel mocha frappé made with Gundry MD PrebioThrive, vanilla coffee, caramel stevia and raw cacao. It's topped with whipped cream dripping with LFG caramel sauce.
Get Kristine's discount on all Gundry MD products.
Starbucks offers a salted caramel mocha frappuccino on their menu, but guess what? A 16 ouncer contains 69 grams of sugar! Shame on you, Starbucks!
I've created this drink to taste like the frozen drink from the big-name coffee shop. But the LFG version has a lot more to offer by way of nutrition.
First, there's no sugar to speak of! Mine is sweetened with caramel flavored stevia drops. That's already a huge improvement. Second, I use raw cacao, which provides amazing polyphenol benefits. Third, I blend it all up nice and frothy with Gundry MD PrebioThrive, which is chock full of prebiotic fibers like acacia, inulin flax, and galacto-oligosaccharides.
Honestly, PrebioThrive is my favorite of all the Gundry MD supplements because it's unflavored. It's wonderful to bake with and to make delicious shakes, smoothies and frozen drinks like this salted caramel mocha frappé. If you don't already have this fiber-rich supplement, don't worry. You can get it for a song when you use my discount. Just click this link.
I'm so excited about this prebiotic coffee drink. So let's make it together.
LFG Prebiotic Salted Caramel Mocha Frappé
1 Scoop Gundry MD PrebioThrive
8 oz Vanilla Flavored Brewed Coffee
2 t Organic Raw Cacao Powder
7 Drops Caramel Stevia Drops
1/4 C Organic Heavy Cream or Coconut Cream
1/2 C Ice
1 Pinch Salt
2 T Whipped Organic Heavy Cream
Raw Cacao Dust
Pinch Coarse Sea Salt
Step 1: Brew Coffee
Brew a strong cup of vanilla flavored coffee. Let cool.
Step 2: Blend Frappé Ingredients
In a powerful blender (I like VitaMix), blend all the frappé ingredients until smooth and frozen frothy.
Step 3: Garnish
Top the frappé with whipped cream, dust with a little more raw cacao, and drizzle with warm LFG caramel sauce. Finally, sprinkle with a little course sea salt.