maca mocha recipe by angela rummans

• 2 CUPS PLANT-BASED MILK 
• 2 HEAPING TBSP INSTANT ESPRESSO POWDER
• 1 TBSP MACA POWDER
• 2 SCOOPS BEAM CHOCOLATE BROWNIE VEGAN PROTEIN POWDER
• 1/4 CUP VEGAN WHIP CREAM

DIRECTIONS: 

1. IN A BLENDER ADD PLANT-BASED MILK, INSTANT ESPRESSO POWDER, MACA POWDER, AND BEAM PROTEIN POWDER. BLEND ON HIGH UNTIL FROTHY. 
2. ICED OPTION: ADD 1 CUP OF ICE AND BLEND. HOT OPTION: TRANSFER MIXTURE TO A SAUCEPAN OVER MEDIUM HEAT AND STIR UNTIL HOT.
3. POUR INTO 2 SERVING GLASSES AND TOP WITH A DOLLOP OF VEGAN WHIP CREAM AND A SPRINKLE OF ESPRESSO POWDER ON TOP. 
4. ENJOY!