Egg Yolk Coffee
Egg yolk coffee is a delicious, pro-metabolic drink for busy moms who don’t have time or desire to eat a full meal first thing in the morning.
Servings: 1 serving
Calories: 210kcal
Equipment
- frother
- coffee mug
Ingredients
- 2 tablespoons cream raw if you have access
- 1 tablespoon cane sugar can use maple syrup, brown sugar, or honey
- 1 egg yolk
- 1 scoop collagen peptides
- 12 ounces coffee freshly brewed
- pinch sea salt
Instructions
- Separate the egg yolk — crack the egg and place only the yolk into a mug or small bowl, reserving the white for another use.
- Whisk until pale and creamy — add the sugar (or other sweetener), egg yolk, cream, collagen peptides, and sea salt to a coffee mug, then whisk or froth vigorously until the mixture lightens in color and thickens slightly to form a custard.
- Add coffee — pour the hot coffee over the creamy custard base.
- Taste and adjust — add more sweetener, a pinch of salt, or top with a dash of cinnamon and a homemade marshmallow if desired.
- Serve immediately — enjoy hot for the smoothest texture and best flavor.
Notes
- Use very fresh, high-quality eggs from a trusted source for the best flavor and safety.
- Adjust the sweetness to taste depending on your coffee strength.
- Add cinnamon, nutmeg, or cocoa powder for extra warmth and depth.
- Collagen peptides can be added for extra protein without affecting texture.
- For dairy-free, use coconut milk or omit the cream.
- Non-caffeinated option: substitute strong brewed dandelion root tea for coffee to create a roasted, coffee-like flavor without caffeine.
- Don't worry about raw eggs: the hot coffee "cooks" the egg yolk when it's poured over.
Nutrition
Serving: 1cup | Calories: 210kcal | Carbohydrates: 13g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 228mg | Sodium: 24mg | Potassium: 215mg | Sugar: 13g | Vitamin A: 701IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1mg
