I’m under the gun with a research paper, so I’ve decided now is a good time to start food blogging again. As I mentioned, my diet has undergone a major overhaul over the last few months. I’ve been gluten-free for about two months, dairy free for around three.
A little background: I saw a doctor who works with this kind of stuff, and he said I needed to go gf, but get way more protein and fat in my diet–especially coconut oil. I’m also coffee, dairy, and oat free until further notice, but my doc says I should be able to ease back into those things once my body has healed up a bit.
So how does one eat 2-4 tbs of coconut oil per day without using it to cook or fry (I dislike the flavor of it in savory foods)? Make it into a latte!
The “bulletproof coffee” is all the rage in Austin right now; it’s coffee blended with grass-fed butter and some other stuff. I’ve had it, but coffee is too harsh on my system right now so I’m sticking to tea.
However, one of the suck things about living dairy free is having to eschew whole milk or half and half in my tea. I’ve tried just about every milk sub, and most of them are okay to meh, and few of them have enough protein or fat to be worth the amount of sugar they pack (and I’m supposed to stick with low glycemic-index sugars like agave). I’ve also tried making my own nut milks, but that was a hot mess, quite literally. You haven’t lived until you’ve sprayed nut pulp all over your kitchen.
Soooo, I basically make my own cream by adding coconut oil to my tea latte (sometimes known as a London Fog) and then punch it up with some cocoa powder and spices. It’s groovy!
Coconut Butter Chocolate Spice Tea Latte
- 1 bag earl grey tea (or tea of choice)
- 1/2-2/3 c boiling water
- 2-3 tsp organic coconut oil
- 1-2 tsp cocoa powder (I like Callebaut)
- dash cinnamon
- pinch turmeric
- pinch chile powder or drizzle of siracha (optional)
- 3/4 – 1 cup milk or milk sub of choice (I like Tempt Unsweetened Coconut Hempmilk – it’s creamy, higher fat and protein but is neither hempy nor coconutty in flavor)
- agave nectar to taste
- Steep the tea in the boiling water. I just nuke it in the microwave in a small mug for about 1-2 minutes. You want it good and strong.
- Dump the tea in your blender along with the coconut oil, cocoa, and spices.
- Put the milk or milk sub in your now empty mug and nuke it in the microwave for about a minute or a bit more.
- Blend the hell out of the tea, cocoa, oil, and spices. Add the milk and blend a bit more until it has a nice froth.
- Pour into a large mug or two normal mugs and sweeten to taste with agave.
- Bliss out.
Yum!!! This sounds a lot like the coffee I make when I want something extra filling. I haven’t tried coconut milk in tea yet though, so I’m def going to do this next time I have it…I’m also just not quite down with the bulletproof coffee as I don’t like coconut oil haha (but yay Austin! I can’t wait to be back over Xmas)
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