If you find you can occasionally tolerate coffee, and want to cut back on sugar and dairy, avoid adding milk and sugar to it. These two culprits do more damage than the actual coffee.
Alternately, add fat to your coffee (I prefer coconut oil over butter, but it’s up to you). Once people taste the creamy, frothy goodness of fat blended with coffee, they don’t miss milk at all. You’ve probably heard of Bulletproof® Coffee, which blends MCT oil and a bit of grass-fed butter or ghee with high-quality, organic coffee. If you are a vegan, try adding 1 tablespoon of cashew butter for the creamy texture.
This delicious beverage keeps me satiated for hours, cuts cravings and keeps my brain extremely sharp.
You can also drink this before exercise for steady energy levels without coffee’s crash.
Here is a version of Dave Asprey’s Bulletproof Coffee:
In a blender, add:
2 cups of hot coffee (regular or decaf), ideally fresh brewed with organic beans
2 tablespoons of grass-fed butter or ghee
2 tablespoons of organic coconut oil or 2 Tablespoons of MCT oil
½ teaspoon of organic cinnamon (optional) or 1 teaspoon of organic cocoa powder for a mocha
Blend until creamy. For best results, I suggest using a metal mesh filter in your drip coffee maker or a French press.
Note: Always be very careful when pureeing hot liquids in a blender. The heat from the liquid can cause the pressure in the blender to build up under the lid, and when the blender is turned on, the top can blow off and your hot soup will go everywhere. Keep the lid vented by removing the small window insert from the middle of the blender lid; hold a towel over the open window to prevent splattering. Always start on the lowest speed possible.
The bottom line is that much no one-size-fits-all approach exists for diet and lifestyle, and that includes your coffee intake.