Coconut oil in my coffee? REALLY??
I know, I know…I’m sure the look on your face is a mix between confusion and disgust.
I mean, it’s not every day that you come across a drink containing coconut oil and butter! Especially in a society where we’re desperately trying to remove fat and calories from everything we consume. For me, this concept took some getting used to also. Until I did a research paper in my Nutritional Therapy Class, many moons ago, and found that there are good fats and bad fats. Now I am passing this little tip onto you!
I have clients that analyze calories without even glancing at the ingredients. They buy non-fat, French Vanilla coffee creamer, oblivious to the fact that palm-oil was the third ingredient, because at the time, it wasn’t about being healthy…being skinny was their priority, and that meant ditching fatty and high calorie foods.
Now that they are “older and wiser,” I have shifted their priorities from “must be skinny” to “must be healthy AND keep the weight off.” I know that adding fat to your diet is not going to make you fat. Coconut oil, in particular, actually boosts your metabolism and helps burn calories!
Unlike most oil, Coconut oil contains medium-chain fatty acids, instead of long-chain fatty acids. Medium chain fatty acids are metabolized differently than long-chain, which leads to a beneficial boost in metabolism. In this study, 1 to 2 tablespoons of medium chain fats (eg. coconut oil) per day increased energy expenditure by 5% — this totals to 120 calories per day.
But regardless of the health benefits, I’ve been adding coconut oil to my coffee for a couple years now because it just tastes SO good!
It doesn’t make your coffee greasy or coconut-y as one might think. Instead, this coconut oil coffee creamer will provide you with a rich and creamy coffee that is perfectly sweetened with honey and flavored with cinnamon and vanilla. And is frothy like the ones you get at Starbucks! It’s decadent! NO palm-oil, No preservatives, and No artificial sweeteners!
Pair this coffee with a nutritious breakfast and you’ve set yourself up for a pretty great day!
More Reasons why I love my Coconut Oil Coffee Creamer:
- Unlike adding cold milk or cream, coconut oil creamer doesn’t cool down my hot cup of coffee!
- It doesn’t dilute the flavor. I like my coffee strong, and milk and cream, especially non-dairy milk, can water it down.
- Coconut oil is always on-hand, whereas diary creamers expire and you’re sometimes stuck drinking black coffee, which just isn’t my thing.
- I feel alert and energized for longer then I would with just coffee alone!
How to Make Coconut Oil Coffee Creamer
The ratios that I use are to my preferred sweetness and flavor. If you don’t like your coffee sweet, then leave out the honey or start using less.
- 3/4 cup coconut oil, organic (soft but not melted)
- 1/2 cup raw honey (I buy mine from a local source)
- 1 tsp. cinnamon powder, organic
- 1 tsp. pure vanilla extract
- 1 tbsp. cocoa powder, organic (optional)
Combine all of the ingredients in a bowl and stir or whisk together until they’re well combined. Store in a glass jar with a sealed lid.
How to Use Coconut Oil Coffee Creamer
Brew your favorite cup of coffee (about 1 to 2 cups). I use my Keurig because I am the only one that drinks coffee in my house! Also make sure that you use ORGANIC coffee. We definitely don’t want any gross toxic chemicals to interfere with the taste of your healthy cup of coffee! I find organic K cups very inexpensive at Aldi’s. Sometimes I grind my own organic coffee beans.
Add 1-2 tbsp. of coconut oil coffee creamer to your hot coffee in the blender.
At this point, you can also add a teaspoon of organic grass-fed butter, which I find at Price Chopper and like to do if I have it on hand. This is totally optional and isn’t part of the creamer concoction, but it will enhance the creaminess and flavor!
Using a blender or mini bullet (I use my Vitamix), blend your coffee + creamer on high for about 5 seconds.