1 1/2 Tbsp dark roasted coffee beans
2 tsp cacao nibs
2-3 medium kale leaves, centre stems removed
1/4 cup soy milk
Few drops oil
Rub oil into the kale leaves to coat thinly. Bake at 350°F for 7-8 minutes, or until crispy.
Place the coffee beans, cacao nibs and 2 kale chips into a coffee grinder. Grind until fine. Prepare 1 serving of coffee according to your coffee machine’s instructions.
Grind the last kale chip.
Heat and froth the soy milk.
Divide the coffee between 2 cups, top with the frothed milk. Garnish with ground kale chip.