by Melrose MCT ambassador, Rachael Finch
prep time: 3 minutes | cooking time: 5 minutes | Serves 1
INGREDIENTS
| 30mL espresso coffee |
| 20mL / 1 tablespoon Melrose Organic Grass-fed Ghee |
| 20mL / 1 tablespoon Melrose MCT Oil (Original, Pro Plus or Pro Rapid) |
| 80mL boiling hot water |
| 1 teaspoon of cinnamon, 1 teaspoon of turmeric, 1 teaspoon of maca powder |
METHOD
- 1. Place coffee, ghee, MCT oil, cinnamon, turmeric, maca powder and boiling water into a small blender, blend on high speed for about 10 seconds until coffee is creamy and smooth. Remove from blender and serve immediately.
- 2. Tips: Make sure your blender is suitable for hot liquids. If not, then blend all ingredients above with a small amount of warm water to emulsify, then top up with boiling water to serve If using cold drip coffee, use 50mL If you prefer a stronger coffee, use 60mL espresso If using instant coffee, use 2 teaspoons instant coffee powder mixed in with boiling water If using filtered coffee use 100mLs If you are new to using MCT oil, only add 1 teaspoon into your MCT Coffee, if you have been using MCT oil for sometime, you can increase your intake to 1 tablespoon per day, but gradually increasing a teaspoon at a time over a period of a few weeks
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