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250 ml hot water
8 g MannaBrew (1 level scoop — don’t add more, it turns bitter)
125 ml unsweetened almond milk (or coconut milk if you want it creamier)
½ tsp vanilla extract
¼ tsp ground cinnamon
1–2 tsp erythritol, monk fruit, or raw honey (optional)
Ice cubes
Pinch of sea salt (optional — lifts the caramel notes)
Brew the base Steep 8 g MannaBrew in 250 ml hot water for 5–7 minutes. Strain if needed.
Cool it Let it come to room temperature, or fridge it for 15–20 minutes.
Build the glass Fill a tall glass with ice. Pour in the cooled MannaBrew.
Finish Add almond milk, vanilla, cinnamon, sweetener if using, and a tiny pinch of salt.
Stir or shake Stir well, or shake in a jar for a light foam. Dust a little extra cinnamon on top.
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