Memory, Immunity, Heart Health: Why You Should Consider Coconut Oil in Coffee
As long as someone isn’t telling us we can’t drink coffee, we’re all ears for hearing about how we can make our daily cup(s) healthier. Consuming the bulletproof version, aka java with high-fat butter and MCT (medium-chain triglycerides) oil, is believed to promote energy and weight loss, and yet the wellness set has moved on to an alternative—coconut oil in coffee. But what are the benefits of this variety?
Let us walk you through it: About half of the fatty acids found in coconut oil are lauric acid, a substance that is also found in breast milk and has major bacteria-fighting properties. (It helps fight off the flu, cold, and more.) Furthermore, research also shows that MCTs like coconut oil ward off fat deposits and hardening of the arteries, which are causes of both heart attack and stroke. And in case you needed one more reason to try this beverage, a study published in the Journal of Neurobiology of Aging states that taking coconut oil improved test subjects’ memory because the fatty acids aided in brain cell function.
Now read about three fun twists on putting coconut oil in coffee without simply just stirring it into your brew. We guarantee you’ll get hooked.
BUTTER COFFEE WITH COCONUT OIL
This fresh take on your daily java calls for blending french press coffee with a few special ingredients. The first is collagen protein, which is great for skin and digestion, followed by ground cinnamon and maca powder, which work to balance hormones and blood sugar (as well as add some sweet flavoring). Now all you need to do is finish with some drizzles of coconut oil, and then get ready to enjoy this foamy treat. PS: A Vitamix will work best to get it rich and creamy.
COCONUT OIL COFfEE CREAMER
Why not make a healthier creamer as a way to put coconut oil in coffee? All you need to do is whisk together the organic coconut oil, raw honey, cinnamon powder, vanilla extract, and cocoa powder. This will end up being more of a creamy consistency (not a liquid) that you can then dilute in your favorite hot coffee. Store it in an airtight jar—there’s no need to keep it in the fridge.
COLD BREW COFFEE
So this recipe is for a coffee float with ice cream, but we like the toned-down version for everyday use (we’ll take the other type with chocolate sauce, soda, and ice cream for dessert, however). Homemade cold brew gets fancied up with a few shots of espresso, splashes of coconut oil, and a sprinkle of toasted coconut shreds (yummy). For maximum goodness, use coffee ice cubes instead of crushed ice.
Which coconut oil coffee recipe are you going to try first? Sound off in the comments.