The first time I’d heard about adding oil and fat to coffee, I’m sure the look on my face was 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.
Not that long ago, I used to be one of those consumers.
I’d analyze calories without even glancing at the ingredients, and buy non-fat, French Vanilla coffee creamer, oblivious to the fact that palm-oil was the third ingredient, because at the time, being skinny was the priority, and that meant ditching fatty and high calorie foods.
Now that I’m “older and wiser,” and my priorities have shifted from “must be skinny” to “must to healthy,” 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!
Coconut Oil, unlike most oil, contains medium-chain fatty acids, instead of long-chain fatty acids (2). Medium chain fatty acids are metabolized differently than long-chain, which leads to a beneficial boost in metabolism (3). 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 flavoured with cinnamon and vanilla. 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!
This is not Bulletproof® Coffee, which you may have read about, too. Bulletproof® coffee contains 1-2 tbsp. grass fed butter, 1-2tbs of Brain Octane or XCT oil (these are 18x and 6x stronger than coconut oil, with no flavor), and 1-2 cups of coffee – all blended in a blender. Although I now know that fat is good for you, consuming them in this quantity can have it’s downfalls!
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. cocao 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. You can store it in the cupboard and doesn’t need to be refrigerated as it won’t spoil.
How to Use Coconut Oil Coffee Creamer
Brew your favorite (fair-trade, organic!) cup of coffee (about 2 cups).
Add 1-2 tbsp. of coconut oil coffee creamer to your hot coffee.
At this point, you can also add a teaspoon of grass-fed butter, which I 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 blender (I love my Magic Bullet), blend the coffee + creamer on high for about 5 seconds.
Pour into your special mug and enjoy 🙂