We have reached hot-coffee weather status here.
And while I will ALWAYS forever be an iced coffee person, I do make an exception for my favorite power coffee!
Especially in the afternoon. Always in the afternoon.
Remember last winter when I made the coconut chai power coffee? I looooove that stuff.
Even if I keep typing “powder” every time I type “power.” A slip of the finger would not be good for power coffee.
This is… SALTED MAPLE. Salted freaking maple people!
Maple and I are turning a corner. I mean, it started last year. But I’ve never been into maple anything – I barely even liked syrup on pancakes as kid.
Let’s be real though: this was probably born my from crazy obsession with that salted cream cold brew at Starbucks this summer. That stuff is addictive.
Ever since I started putting collagen in my coffee a few years ago, I almost can’t go without it. Well, yes I can, but I prefer not to. Making the power coffee or adding the collagen gives it more lasting power for me. It doesn’t ever make me feel jittery and I rarely feel any sort of crash. I’m also only drinking one cup even though I want to have 64 cups. Every dang day.
I’ve only been drinking one cup of coffee since before I got pregnant with Max. Back when I was working on Seriously Delish I had a few days where I would drink like four or five cups, with a few of them happening at 5PM and nothing makes me feel as awful as that. Still remember the jitters and headache and crash!
SO! I did something a little different here from my normal power coffee. Instead of coconut oil, I used coconut butter.
Coconut butter is pure heaven to me. I want to eat it straight out of the jar, always. Coconut butter is the meat of the coconut that has been whipped into a butter. I’ve been nuts over coconut for as long as I could remember – I think I used to get excited over coconut shampoo at the age of, like, seven.
Needless to say, I should buy stock in coconut butter. That is how much I live for it.
It is SO good in the coffee. Of course, you have to blend it. But the coconut butter makes it super creamy. I added a touch of coconut milk here again, but you probably don’t even have to. It’s as close to a latte as I’ve got here at home without it being an actual latte, and with it having some of the ingredients I really like incorporated.
Between the maple, coconut butter and salt, I’m desperately trying not to revisit the multiple-cups-a-day habit.
Salted Maple Power Coffee
- 1 cup of freshly brewed hot coffee (or 1 or 2 shots of espresso)
- 1 tablespoon coconut butter
- 1 tablespoon maple syrup
- 1 tablespoon coconut cream or almond milk
- pinch of sea salt
- pinch of cinnamon or nutmeg for the top
Add the coffee, coconut butter, maple syrup, coconut cream/milk and salt into a blender. Blend carefully since it’s hot – cover with a towel and start at low speed. Blend until frothy and combined, then pour in a mug and sprinkle with cinnamon or nutmeg. Drink up!
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