• 2 teaspoons of your favourite INKA
  • 200 ml boiling water
  • 50 ml almond milk
  • 1 teaspoon eco coconut oil
  • 1 teaspoon butter
  • 3 cardamon seeds
  • 2 teaspoons brown sugar


Pour hot water over 2 teaspoons of your favourite Inka (according to the instructions on the packaging). Pour the coffee into a blender bowl. Add coconut oil and butter. Pour also 2 teaspoons of fine-grained brown sugar. Grind cardamom seeds in a mortar into a very fine powder. Pour it into the blender bowl.
Now, mix all the ingredients in the blender for about two minutes. While the coffee is blending, froth the almond milk and put it into a tall glass. When the coffee is ready, pour it softly from the blender into the whipped milk. Your creamy and aromatic coffee is ready!