Vanilla Maca Recipe
housemade cold brew coffee, maca*, vanilla, coconut cream*, medjool date*, grass-fed collagen peptides, mct oil
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Ingredients
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Cold Brew & Coffee Base
Sweetener & Flavor
Creamy Components & Fats
Optional / To Serve
Method
Prep & Blend
- 1
Soften the date
If the medjool date is dry or slightly firm, soak it in 1–2 tablespoons of hot water for 5 minutes to soften. Drain, reserving a tablespoon of the soak water if used.
- 2
Combine ingredients
In a high-speed blender, add the housemade cold brew concentrate (1 cup) and cold water (1/2 cup). Add the softened pitted medjool date, 1 tablespoon maca powder, 1/2 teaspoon vanilla extract, 1 tablespoon collagen peptides, 1/4 cup coconut cream, and 1 teaspoon MCT oil. If you reserved a tablespoon of date soak water, add it to help blend.
- 3
Blend until smooth and frothy
Blend on high for 30–45 seconds, or until the date is fully incorporated and the mixture is smooth and slightly frothy. Stop and scrape the sides once if needed to ensure collagen and maca are fully mixed.
Assemble & Serve
- 4
Fill a serving glass with ice (about 1 cup).
- 5
Pour the blended vanilla maca mixture over the ice. Stir gently to combine the chill from the ice with the blended base.
- 6
Taste and adjust: if you prefer it sweeter, blend an additional half medjool date or 1/4 teaspoon of liquid sweetener and stir in. If thicker/creamier, add 1–2 tablespoons more coconut cream and gently fold or briefly pulse in the blender.
- 7
Garnish with a light sprinkle of shaved coconut or a pinch of cinnamon. Serve immediately.