5. A perfect coffee cup like one of these lovely Roy Kirkham breakfast cups--each holds a remarkably generous 16 ounces.
Instructions:
1. In a saucepan, heat enough nog substitute, to equal almost half of your cup of coffee. Be careful not to boil it. (You need to heat it, otherwise this much liquid will cool the coffee down too much. I use about 7 ounces, which is a little less than half of my 16-ounce cup. If you like your coffee drink less sweet, or want to be economical, you can mix nog and plain coconut milk. I don't worry on economizing on this, as it only costs a fraction of the price of the Starbucks version).
2. Brew some double-strength coffee, slightly less than half of your cup. I brew about 7 oz. Note: The coffee drink increases in volume when blended with the coconut oil, especially in a high speed blender. Dr. Oz says the paper filters remove something from the coffee that is bad for you. I don't remember what, but if you want to know, I guess you can google it. I just always use the paper filters, now--the unbleached ones.
3. Pour the brewed coffee into the saucepan with the nog, and heat til the temperature is perfect for you.
4. Optional: Put 1 drop of cinnamon essential oil into your coffee cup. I wouldn't use essential oil in a plastic coffee cup or plastic-lined thermos, or even in metal. Essential oils react with stuff, so I just use the china cup. I don't add the essential oil to the heated mixture because it's better not to heat essential oils. Don't ask me why, I just read that somewhere. If you use the Chocolate Mint nog, you might want to use the peppermint essential oil instead. However, you must use food grade essential oils. I use doTerra.
(Note: You can view every article as one long page if you sign up as an Advocate Member, or higher).
1
1
1
