Ingredients
Equipment
Method
- Brew 8 ounces of your preferred coffee using whatever method you enjoy most. Fresh coffee matters here because stale coffee will make the entire drink taste flat.
- While the coffee brews, measure out your cinnamon, ginger, and cayenne pepper into a small bowl or directly into your mug.
- If using solid coconut oil, warm it briefly in the microwave for 10 seconds or let the hot coffee melt it. Liquid MCT oil can skip this step.
- Pour the hot coffee over your measured spices in your mug. Give it a quick stir to start incorporating the cinnamon and ginger.
- Add your coconut oil or MCT oil to the hot coffee mixture.
- Use a milk frother, immersion blender, or countertop blender to mix everything for 15 to 20 seconds until frothy. This creates a creamy, latte-like texture and properly emulsifies the oil.
- Stir in your fresh lemon juice and honey or preferred sweetener. Adding these last preserves more of the beneficial compounds in raw honey.
- Give everything one final stir and taste for balance. Adjust the sweetener or add another tiny pinch of cinnamon if needed. Drink immediately while hot.
Notes
Drink this coffee loophole recipe first thing in the morning on an empty stomach for maximum absorption of the beneficial compounds, then wait 20 to 30 minutes before eating breakfast. Use Ceylon cinnamon instead of cassia cinnamon for daily consumption as it contains less coumarin. Start with less cayenne than you think you need. Be consistent with daily consumption for at least two weeks before judging whether it works for you.
