MannaBrew Collagen Cappuccino

MannaBrew Collagen Cappuccino

This version keeps the rich, roasted espresso-like character of MannaBrew with frothy milk for that classic cappuccino feel — creamy, comforting, and mildly sweet from the mesquite. Collagen adds gut-lining support while staying neutral in flavor. Perfect for daily digestion aid without overpowering the brew

Ingredients

1–2 shots MannaBrew (brewed strong like espresso — about 60–120 ml / 2–4 oz)

1–2 scoops hydrolyzed collagen peptides (10–20 g; unflavored works best to preserve the cappuccino taste)

1 cup (240 ml) milk of choice (almond, oat, or full-cream dairy for best froth and creaminess)

½ tsp vanilla extract (or ¼ tsp vanilla powder) — enhances the warm, dessert-like notes

Pinch of cinnamon (optional but recommended — adds depth without changing the core flavor)

1 tsp raw honey, maple syrup, or monk fruit sweetener (optional, to taste)

Optional for extra creaminess/digestion:
1 tbsp chia seeds or a spoonful of coconut cream
Dash of nutmeg or cardamom (very light for subtle warmth)

Instructions

  1. Brew your MannaBrew strong
  2. In a small jug or cup, mix the hot MannaBrew with the collagen powder until fully dissolved.
  3. Froth the milk: Heat it and use a milk frother, French press, or blender to create nice foam (cappuccino style — about ⅓ espresso, ⅓ warm milk, ⅓ foam).
  4. Pour the frothed milk into the MannaBrew-collagen base. Stir in vanilla, cinnamon, and optional sweetener.
  5. Spoon extra foam on top and dust with a light sprinkle of cinnamon or MannaBrew powder for a beautiful finish.
  6. Enjoy immediately — hot for a cozy cappuccino experience, or pour over ice for an iced version.

Prep time: 5 minutes

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