This one is for you hot tea lovers out there. I have long put coconut oil, cream and sweetener in coffee. But two months ago, I ditched coffee for tea so I could start consuming fewer and less-frequent dairy products. One morning not long ago I decided to see what coconut oil tasted like in hot tea. Malheureusement, I discovered I was out of regular tea bags, but had lots of Earl Gray tea on hand. So I thought, what the heck and brewed up a small pot. I spooned in a dab of coconut oil a pinch of my pure stevia and MAN, was that ever good! I love this so much I decided I just had to share it with my readers! I’ve been drinking it every morning (and some afternoons) ever since I made this tasty discovery. I’m totally addicted. Not quite the classic “bulletproof coffee ” recipe circulating the internet, but kind of similar, thus the name. :) This recipe is so good for you as we low-carbers know well that coconut oil has so MANY health benefits. And the aromatic flavors blended just seemed to complement each other!
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1 sachet/bag of Earl Gray tea (or 2 tsp. loose tea leaves in an infuser)
1 tsp. extra virgin coconut oil
Pinch pure stevia (or sweetener of choice to taste)
DIRECTIONS: Bring a kettle of water to boil over high heat. Place tea bag in a tea pot. You can alternately use loose tea leaves in a infuser. Pour boiling water over the tea to fill a 3-cup teapot. Place lid on pot and steep tea for just 1-2 minutes. Longer really isn’t necessary. Serve each cup of tea with 1 tsp. coconut oil melted on top. If desired, use your favorite sweetener to taste. ENJOY! 🙂
NUTRITIONAL INFO: Makes 3 cup of tea, each contains:
3.4 g fat
0.42 g carbs, 0.0 g fiber, 0.42 g NET CARBS
0.0 g protein