Or aka, the jolt I can’t stop thinking about.
I never fully jumped on the bulletproof coffee bandwagon at first. It wasn’t a lack of interest—more like hesitation at the idea of butter in coffee and the extra effort of making it. That said, I finally have a version I love that’s quick, comforting and keeps me steady.
Caffeine can hit me weirdly—especially these days while I’m nursing Emilia—so I usually limit myself to one cup. When I skip breakfast and only have coffee, I’ll often get jittery and then crash hard later. I wanted something that would feel more balanced and prevent that dramatic caffeine drop, so I tried this coconut-based version and was immediately into it.
Looking back, it’s funny how much my coffee habits have changed over the years. I used to write posts about not liking coffee, then about trying to love it, and now coffee plays a major role here. This coconut chai power coffee has been my go-to fix. It reduces the crash and the jitters, and helps me stay focused longer. Maybe some of that is placebo, but it genuinely works for me.
The only downside is having to pull out the blender and clean it afterward—at 7 a.m., that’s not always appealing. Often I make this in the afternoon instead, when I’m craving something warm and a little different. Oddly, a second cup of regular coffee in the afternoon usually makes me feel awful, but this version doesn’t. I’m not sure whether it’s the coconut fat, the spices, or skipping dairy, but it’s a welcome change.
Here’s how I make it: brew a cup of hot coffee or pull one or two shots of espresso. I often use my Nespresso for convenience. Pour the hot coffee into a blender with a spoonful of coconut cream (I get canned coconut cream from Trader Joe’s or scoop the cream from a chilled can of full-fat coconut milk), one teaspoon of coconut oil, and a few pinches of chai spice mix (I omit black pepper because I prefer a milder spice). Blend carefully since the coffee is hot, until everything is frothy and well combined. Pour into a mug and enjoy right away.
If you want to make the chai spice mix at home, it’s easy and makes a batch you can keep on hand. The mix adds warmth and depth without overwhelming the coffee. I sometimes stir in a scoop of collagen peptides since it melts effortlessly into hot liquid and gives the drink a protein boost.
Right now I’m loving this as a daytime treat or a mid-afternoon pick-me-up. I’m normally all about iced coffee—no matter the weather—but this warm, spiced coconut coffee feels special and comforting, and it keeps me feeling more even throughout the day.
Coconut Chai Power Coffee
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Ingredients
- 1 cup freshly brewed hot coffee or 1–2 shots of espresso
- 1 tablespoon coconut cream
- 1 to 2 teaspoons coconut oil
- 1 pinch chai spice mix
- sweetener if desired
chai spice mix
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground nutmeg
Instructions
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Add the hot coffee, coconut cream, coconut oil, chai spice mix and sweetener (if using) to a blender. Blend carefully because the liquid is hot. Blend until frothy and well combined, then pour into a mug and enjoy.
chai spice mix
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Combine all spices and store in a sealed container for future use.
Notes
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