After learning about Laura Miller’s (Raw. Vegan. Not gross), additions she adds to her coffee, I took my own ingredients and added what I thought tasted the best. While some ingredients may not be your first thought for coffee flavour, give them a try as I was surprised at how delicious this recipe was.
Prep time: 5 mins
If you wanna skip the fancy details, I added soy milk, 1/4 teaspoon of coconut oil and then filled half of the 1/4 teaspoon with cinnamon and the other half with tumeric. For coffee I’ve been using these biodegradable keriug pods.
If you’re already confused with the spice choices (tumeric?!) here’s what got me on board.
Tumeric is a spice that has been used in many Indian dishes for years, the main ingredient in it being curcumin. Curcumin is a strong antioxidant and can relieve problems such as inflammation, swelling, and even has cancer fighting properties.
Cinnamon, from the inner bark of the cinnamomum tree also contains many anti inflammation and cancer fighting properties. It can also help infections as well as prevent them.
Finally, the coconut oil isn’t just there to add a surprised creamy texture, but it is what the tumeric needs to be broken down as it is a fat soluble spice. If you aren’t sure about adding this to your coffee, I also enjoy tumeric in my salad and make sure to add avacado for the fatty ingredient (healthy fat of course). Coconut oil actually helps in fat break down as well and also helps infections.
On a final note, this coffee has a creamy texture and a warm taste. Don’t let the odd looking mixture scare you at first, the cinnamon gives the warm flavor while the tumeric and coconut oil aren’t recognizable in the coffee, they just provide you with the amazing benefits. Give it a try!
*Information gathered from the following websites: