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Confession: I’ve never been a coffee drinker. I’d always be the one sipping on green tea while everyone around me seemed to be having coffee meetings, buying espresso machines, and discovering new (healthy) ways to drink coffee.
Outside of an occasional coffee moment in Italy, I felt like I was missing out. But you see, it always gave me a weird caffeine high that made me feel out of control. So I’ve stayed away from it, finding consolation in the aroma of fresh brewed coffee that followed me everywhere I went.
But then I discovered superfood coffee, and everything changed. It started with dipping my toes into the bulletproof coffee culture (coffee mixed with grass fed butter and MCT oil). The addition of fat slows down the release of caffeine and glucose into the bloodstream, which stabilizes caffeine crash. They also say it may give you an extra energy boost, support weight loss and keep you mentally focused.
Sounds awesome, but it wasn’t my thing. Then I tried an iced coffee with coconut water, almonds, coconut oil and sea salt at Juice Press. I was hooked. And there was no noticeable caffeine high and low, just sustained energy and flavor that would make every cell of my being happy.
That was the turning point. The experiments began. I started brewing coffee in French press and blending it with all sorts of superfoods: maca, turmeric, coconut oil, coconut butter, cayenne, cacao, Shilajit – you name it. I wouldn’t even call those creations coffee in its traditional sense; it’s more like a cosmic superfood morning elixir concoction.
Here’s one of my recent favorites inspired by a visit (or 10) to Sweet Cane Cafe in Hilo, Hawaii. Using Kona coffee beans grown just on the other side of the island and nut milk made from local macadamias, they create the most delicious superfood coffee drinks.
I used my favorite spices from Frontier Co-op in this recipe, all non-GMO certified, ethically sourced and sustainably grown (you can taste the love!). Follow the instructions or get creative and add your favorite superfoods.
Also try the Cold Brew Chai Spiced Iced Coffee I developed for Frontier Co-op and their Turmeric Almond Milk with Ginger.
Ingredients: (2 servings)
- 2 cups brewed coffee (cold brew works!)
- 2 cups coconut milk
- 2 tbs. raw honey
- 2 tbs. coconut oil
- 1/2 tsp. Frontier Co-op Organic Fair Trade Cinnamon
- 1/4 tsp. Frontier Co-op Organic Ginger Root
- 1/4 tsp. Frontier Co-op Fair Trade Organic Turmeric
- 2 shakes of Frontier Co-op Organic Cayenne
Directions:
Blend all ingredients until mixed well, serve over ice.
This post features sponsored products and is in collaboration with Frontier Co-op. Frontier Co-op is a member-owned co-op committed to giving back to the community and the planet through sustainability, environmental awareness and social responsibility. I stand for all of it! All opinions are my own.