Start to Finish: 5 minutesServings: 1Difficulty: Beginner
Coffee provides a vehicle for a good dose of cream, sugar or even a splash of Kahlua — but adding coconut oil sounds like a culinary nightmare. Not only does coconut oil have a nutritional reputation to overcome, but the pure saturated fat doesn’t seem a logical match for your morning joe.
Surprisingly though, coffee blended with about a tablespoon of pure, unrefined coconut oil yields a frothy, creamy cup as delicious as a coffeehouse latte. This cup also contains medium-chain saturated fat, which is now revered in some circles for providing you with ample energy, boosting immunity and burning belly fat. From a dietary perspective, coconut oil mimics the creaminess of cream or milk to counter the acidic, bitterness of coffee. If you’re vegan or avoid milk due to an intolerance, coconut oil serves as a natural alternative to chemical-based non-dairy creamers.
You can’t just spoon coconut oil into coffee and have a latte appear. A blender, preferably a high-speed one, is an essential tool as it helps you emulsify the mixture to create a creamy thick beverage, rather than slick gooey mess.
- 1 tablespoon unrefined, organic coconut oil
- 1 cup brewed coffee
- added sweetener and spices if desired
Heat the jar of a high speed blender by rinsing it with boiling hot water.
Add the coffee, coconut oil and sweeteners and spices. Good choices include agave nectar, raw honey, pure cane sugar, sugar in the raw and stevia powder; the amount you use is up to your personal preference, but you may need less than usual due to the coconut oil’s naturally subtly sweet taste. Spices such as ground cinnamon and nutmeg can be pleasing too; add just a pinch and increase flavoring as desired.
Whip on high until fully blended and frothy. Pour into a mug and enjoy.
Rinse the serving mug with hot water too for the hottest cup.