Content creator. Podcaster. Self-proclaimed "amalgamation of all five Spice Girls." Tinx lives the Sakara ethos of eating clean and playing dirty—prioritizing daily walks and lunchtime leafy greens (with hot sauce dressing) alongside hosting cocktail parties and dinners out.
In celebration of this beautiful balance, we tapped the content creator to partner with our team on an exclusive recipe featuring Metabolism Super Powder. Savor it as a delicious mocktail—with a cacao-rich, bloat-relieving twist—or, lean into playing dirty with spirits, all while still enjoying a plant-rich spin.
Cheers, Sakaralite.
INGREDIENTS (Makes two servings)
½ teaspoon Sakara Metabolism Super Powder
1 ⅔ cups brewed espresso, at room temperature
1 tablespoon coconut cream
2 tablespoons chicory root syrup (or maple syrup)
Flaky sea salt and coffee beans, for garnish
Optional: 6 tablespoons (3 oz) coffee liqueur
Optional: ¼ cup (2 oz) vodka
DIRECTIONS
- Pour espresso into an ice cube tray. Freeze until solid, about 4 hours.
- Add espresso ice cubes, coconut cream, Sakara Metabolism Super Powder, chicory root syrup, and optional alcohol in a blender. Blend until smooth.
- Pour evenly into 2 chilled glasses; garnish each with a pinch of sea salt and 3 coffee beans. Enjoy!
MORE REVVING RECIPES
The Café Sakara Metabolism Latte
Sakara Recipe Credit: Britney Alston, Sakara R&D Chef
