Mesquite Superfood Espresso Iced Coffee
Prep time: 5 minutes
3-ingredient superfood iced coffee, the perfect pick me up this summer.
Mesquite Superfood Espresso is a game changer! I love this coffee alternative although I like to think of it more as an elixir packed with nutrients and deliciousness. Mesquite is a tree with the most magical beans, wildly grown in South Africa and then slow-roasted into superfood espresso. Yum!
Mesquite is highly nutritious, has a low glycaemic index and is packed with fibre and protein. It is also rich in omega 3 fatty acids, calcium, lysine, zinc, magnesium, copper and iron. It’s beneficial for high blood pressure, blood sugar levels, has anti-fungal and immune-boosting properties and also increases bone density.
I am a total food snob and I really am okay with that but I’m intrigued by coffee snobs – they’re fascinating creatures. I don’t know enough about coffee, although I used to drink lots of it, I wasn’t well educated in all the different brewing forms. After being caffeine-free for the last 2 years, I feel super fancy with this superfood espresso version haha.
This is the perfect pick me for those afternoon energy dips this summer!
4-6 teaspoons MannaBrew Superfood Espresso
400ml oat milk (can sub plant-based milk)
In learning about coffee, I made a cold-brew style coffee by using cold water and mesquite superfood espresso in a French press and leaving it overnight to infuse.
If you have a little electric frother situation then cold frothed oat milk is a whole vibe – otherwise, you can also blend in a Nutribullet or blender until frothy and creamy.
Place the ice blocks into a glass, pour over the cold coffee and then the frothed oat milk on top. Drizzle the date syrup in and enjoy the deliciousness packed with all the nutritional benefits!