Cacao nibs are loaded with polyphenols, and a great source of saturated and monounsaturated fat. Add coconut milk (or whole cream), plus a drizzle of coconut oil to smooth out the chocolate emulsion, and this dark chocolate mocha is brimming with healthy fats.
- 1/4 cup cacao nibs
- 1 cup coconut milk or whole cream
- 2 teaspoons melted coconut oil
Bring coconut milk or whole cream to a simmer in a small pot. Turn off heat and add cacao nibs. Let steep 5 minutes.
Blend the cacao mixture and coconut oil in a blender on high speed until smooth and frothy, about 1 minute. Strain through a fine mesh strainer, pushing down on the solids to release the liquid. Add a sweetener if desired. Pour the cacao milk into hot coffee, or chill it before adding to iced coffee. The cacao milk will keep in the fridge for about 5 days.
Macadamia nuts are sweet and buttery fat bombs. Blend ‘em up into smooth cream for a rich and fatty cup of coffee that also has delicious macadamia flavor.
- 2 tablespoons macadamia butter*
- 3 tablespoons hot water
Whisk together macadamia butter and hot water until smooth. Pour into a fine mesh sieve placed over a bowl. Press down with a spoon to release the smooth and creamy liquid into the bowl and separate it from any grainy solids. Whisk the macadamia cream from the bowl into your hot coffee.
*To make macadamia butter, simply blend raw or toasted unsalted macadamia nuts in a food processor until very smooth