‘Tis the season of sweaters, scarves, boots, and warm cozy drinks <3
Like any typical Vancouverite, I’ve been so over summer since like mid-August and have been waiting for the day where I can drink a warm coffee in my apartment without breaking a sweat. Bring on the grey skies, chilly air, and rain!
*Note to self: refer to this post when I start complaining about the rain in one month.
As much as I love making home-made iced coffee, I get SO excited when it’s time to welcome Coconut Oil Coffee back into my life.
What the heck is Coconut Oil Coffee, you ask? You know what, I have a feeling you actually probably aren’t asking what it is, because it’s just as straight forward as it sounds 😉
I started adding coconut oil to my coffee about two years ago, when the whole Bulletproof Coffee craze was getting really big. For those of you who are unfamiliar with Bulletproof Coffee, it’s a big delicious cup of buttery, oily coffee. Yes, buttery.
Traditional Bulletproof Coffee calls for special “upgraded” coffee beans (ain’t no toxins in this cuppa’ joe!), grass-fed butter, and medium-chain triglyceride oil, or MCT oil for short.
Why the hell would anyone put butter in their coffee? Um, well first off it tastes delicious. But the idea behind it is that it provides a substantial amount of energy (which, according to my calculations, comes from 25 grams of fat), and the high concentration of CLA from the grass-fed butter turns you into a lean, mean, fat-burning machine.
I rode this fad for awhile, and every now and then I’ll still indulge. It’s amazing for those mornings I’m training back-to-back clients from 6-11am without any time for food – one, big fatty cup of coffee and I’m good until lunch time!
That being said, I also enjoy eating my fat. I love nuts and their butters. And avocados. And hemp hearts and chia seeds. And nut butters 😉 So while my modified coconut oil version is still higher in fat than a typical cup of coffee with coffee cream added, it still leaves room for the consumption of a variety of fats throughout the day, while giving me a ton of energy.
That energy doesn’t just come from the caffeine, either. Coconut oil is a very special fat! Our bodies metabolize coconut oil like they would carbohydrates. So while most fats are slow-burning sources of energy, coconut oil goes straight to the liver to be processed into energy that can be used right away. Which makes it a great addition to your pre-run or pre-workout coffee!
Plus, when added to coffee, it turns it into a creamy, frothy, and delicious concoction! The key is to blend it, instead of just plopping it in. #Ew.
Keep in mind that coconut oil is still a fat, and therefore it’s calorically-dense. If you’re watching your waistline, you may want to slightly reduce your fat intake in another area if you plan on adding coconut oil coffee to your day. Otherwise, plop that ish in a blender, whirl it up, and welcome to the tastebud party that is Coconut Oil Coffee.
Coconut Oil Coffee
You will need:
- 1-2 cups brewed coffee (important note: while “upgraded” coffee beans are appealing, Costco-brand coffee beans are more in line with my budget)
- .5-1 tbsp coconut oil, depending on your preferred fat intake
- Optional: cinnamon, stevia, vanilla extract, dark chocolate chips 😉 ….you can go as wild or conservative with your coffee as you like! I just stick with cinnamon for it’s anti-inflammatory effects.
- Pour coffee into blender.
- Add desired amount of coconut oil along with optional additional ingredients.
- Blend for 10-15 seconds. Remove the lid (be careful of the steam!!), pour into your favourite coffee mug, and enjoy 🙂
Have you ever tried adding coconut oil to your coffee? What’s your favourite use for this wonderful fat?