Ingredients for Coconut Lemon Coffee
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How to Make Coconut Lemon Coffee
- Zest 1/2 a lemon using a microplane or fine grater. Set aside the lemon zest (about 1 teaspoon).
- In a small saucepan, combine 1 cup of full-fat coconut milk and the lemon zest.
- Gently heat the coconut milk over low heat, stirring occasionally, until warm (about 3-5 minutes). Do not boil.
- While the coconut milk warms, brew 1 cup of your favorite coffee. Add 1 inch of a real vanilla bean to the coffee grounds during brewing for maximum vanilla flavor (or substitute with 1 teaspoon vanilla extract or 1 teaspoon vanilla sugar).
- Once brewed, remove the vanilla bean from the coffee (if using a bean).
- Remove the lemon zest from the warmed coconut milk using a fine-mesh sieve or a spoon.
- In a mug, add 1/2 ounce of erythritol (or 2 teaspoons of granulated sugar, or your preferred sweetener to taste).
- Pour the brewed coffee into the mug.
- If using vanilla extract or vanilla sugar, add it now.
- Top with the warmed coconut milk.
- Stir gently and enjoy your delicious Coconut Lemon Coffee!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
112g
Fat
28g
Carbs
10g
