When Veronica of Veronica’s Cornucopia blogged about coconut oil coffee, which she had read about on The Veggie Nook, I thought that it sounded quite strange. Nevertheless, her enthusiasm about this drink, made me curious; so I decided to try it. At first, I just wound up with an oily cup of coffee because I didn’t read the instructions and so neglected to put the ingredients in a blender. Once I whipped the coffee, though, it turned out perfectly.
I substituted turbinado sugar for stevia and added some shaved chocolate to the top. When I tasted it, I thought that it would make an excellent dessert coffee, especially with a splash of brandy. Being 8:30 in the morning, though, I decided to try that variation on another occasion. Nicole thought that amaretto would be a good addition and then one could have an Almond Joy Coffee (almond, coconut and chocolate).
While I was photographing the coffee, my husband came along and polished off my prop in about 3 “sips”. So that was the end of my photographs!
One note: since virgin coconut oil is rather expensive, I would save this coffee for special occasions.
Coconut Oil Coffee:
Whip the following together in a blender until frothy and serve topped with shaved chocolate.
1/2 c. hot coffee
2 T. virgin or extra-virgin coconut oil
2 t. turbinado sugar
Whipping the coffee cools it off somewhat. If desired, microwave the coffee afterward to make it hot again.