Mojoe JingLato

This is the JingLato version of our "Love You Latte," with a couple of different tweaks. It is a smooth, creamy coffee ice cream and we love having the extra Jing in there of the Tonic Herbs to balance the stimulating effect of the caffeine.  Just like with our “Love You Latte,” we have a number of Jing It Up options for extra adrenal support with the ashwagandha, he shou wu or maca powder, as well as brain and metabolism boosting effects from the MCT oil and added ghee. Add some protein and call this coffee ice cream a full-on meal that can fuel you and your “mojoe” for hours. 

Mojo Jinglato

Gather Up

1 tray (370g) Coffee Ice Cubes
2 TB Cacao Powder
½ TB Sunflower Lecithin Powder
½ cup (120ml) Coconut Milk
¼ tsp Chocolate Stevia
¼ tsp Vanilla Stevia
¼ tsp KAL Hazelnut Stevia

Jing It Up (options)

1 TB Ghee
1 tsp-1 TB MCT Oil
2 tsp Maca Powder
½ tsp Chaga Powder
½ tsp He Shou Wu Powder
½ tsp Ashwagandha Powder
2 TB Whey Protein, Collagen Powder or Vanilla Vegan Protein

Sling It Up

Brew Bulletproof (or your favorite) coffee, let it cool and pour into a Tovolo ice cube trays (about 1¾ cups/430ml). Place in your freezer to freeze solid, about 3-4 hours. Once frozen solid, let your Coffee Ice Cubes sit at room temperature for 10 minutes to slightly soften. Add the coconut milk to your blender, then add your Coffee Ice Cubes and the rest of your ingredients, including your Jing It Up options. Pound with your tamper, until smooth and thick.