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There is nothing better first thing in the morning than a cup of steaming hot black coffee. However, recently as the weather has started to feel a little more like Fall here in the South, I’ve found myself longing for a Starbucks mocha or latte but not necessarily all the sugar and artificial ingredients. I’ve been making my own versions of Starbucks drinks for a while now and came up with this one that I call Coconut Mocha.

If you’ve read many of my posts, you’ve noticed that I cook with a lot of coconut products. Not only is the flavor amazing, but there are many health benefits as well. To name a few: coconut oil is an immediate source of energy because of the healthy fats, supplies fewer calories than other fats, packed with nutrients, and is heat resistant. According to The Coconut Oil Miracle by Bruce Fife, it also protects against heart disease, cancer, and diabetes and acts as an antioxidant against free radicals. (Many more posts on the benefits and overall greatness of coconut oil to come – stay tuned!)

Aiding the benefits of the coconut oil, coffee also contains a high level of antioxidants and as we all know can add a boost of energy with a little caffeine. Additionally, There have been studies linking it to the prevention of some forms of cancer and type 2 diabetes (Mayoclinic).

So, not only are there plenty of health benefits to the coconut mocha, it also tastes delicious, which if we are all honest is of great importance. Because of the healthy fat content in the coconut milk, it is a great mid afternoon filler before dinner.

Ingredients

  • Half cup of good organic coffee (We recently stated buying this since we drink so much coffee and wanted to avoid all the pesticides in conventional coffee. Not only does it taste great, it’s very affordable.)
  • Can of coconut milk (full fat)

Method

  • The coconut mocha is essentially a coconut miso – half coffee, half coconut milk.
  • There are different ways you can get the coconut milk out depending on how you want to use the remaining milk.
  1. If you are just going to use it for the coconut mocha or a cream base, you can shake it up then stir it to incorporate all the good cream. Fill the rest of your mug with the coconut milk and store the rest in the fridge for next time.
  2. If you want to have some leftover thick cream to use like whipped cream for toppings on berries, almond banana pancakes, or carrot muffins then let the can sit for about a day without agitating or shaking. Open the can and carefully spoon out the thick cream into a separate bowl. The remainder will be coconut water which you can use in smoothies or like water in recipes for a more flavorful dish. If this is the method you choose, simply add a little of the thick cream and a little of the coconut water to fill the mug to the top.
  • Once you have half coffee, half coconut milk heat for about 30 seconds in microwave and drink! If you want to add a little sweetener, I would suggest plain sugar. I added honey once and it tasted too much like honey and not coconut. You can experiment to find what you like best! Most of the time, it’s sweet enough by itself.

So, sit back with a good book and relax!

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