Coffee is naturally rich in antioxidants, however, many of our preparation methods often destroy those valuable antioxidants. Using the cleanest, freshest organic coffee you can find keeps away many of the chemicals and toxins that are found in most commercial/industrial brands.
Milk, half-and-half and creamers actually bind many of the antioxidants found in coffee, so this recipe uses butter and coconut oil instead, providing that rich creaminess while adding a healthier fat that time-releases the caffeine into your system. The result? Delicious creamy coffee that is more satisfying AND you enjoy sustained energy vs the infamous caffeine crash that send you running for another cup.
I hope you’ll give it a try! Here’s what you’ll need:
- Organic, freshly roasted, clean coffee
- Grass-fed cultured, unsalted butter
- Coconut oil
Brew coffee as usual. While coffee is brewing, prepare 1-2 TBSP of butter and 1/2 TBSP of coconut oil in your blender. As soon as coffee is brewed, add to the blender and turn on high speed until it emulsifies and you have a latte-like foam on top. Enjoy! (If you like yours less or more creamy, simply adjust the amount of butter.)
Here’s to your health!
Linda G Riddle