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Dairy-Free, Soy-Free Latte - Teri Cochrane

Dairy-Free, Soy-Free Latte

How many times have you stalked the alternative milk section of the grocery store only to be confused by the array of dairy-free options? 

Let me narrow it down for you.

Pea, hemp, almond and soy-derived milks are all estrogenic in nature, meaning that they can promote an increase of estrogen levels in the body, while rice milks are extremely starchy and convert to sugar in the body - not ideal for individuals fighting gut dysbiosis, weight gain or dysglycemia. 

My favorite dairy-free alternatives are oat milk, cashew milk and coconut milk. Oat milk boasts a high dose of riboflavin and Vitamin B-2, while coconut and cashew milk are rich in medium-chain triglycerides, a source of healthy fat. 

Note: if you are oxalate-sensitive, you may want to stick to cashew milk, since coconut and oat products can be high in oxalates and fat. Likewise, if you are fat-malabsorbed, oat milk is the option lowest in fats. 


  • 1/4 cup organic dark roast coffee (I like Bulletproof)
  • 1/2 cup oat milk
  • 1/4 cup coconut milk
  • 1/4 tsp mixed cinnamon and cardamom

To Make:

-Make approx. 1/4 cup of dark roast coffee in a coffee machine or pour-over, or use an espresso shot

-In a cup, combine the oat and coconut milks, then pour in the coffee and spice mix

-Using a milk-frother or an immersion blender, froth the latte until a foam head forms. Top with a sprinkle of cinnamon 

Sip and enjoy!

To The Tru Of You,

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