Kick start your day with a MCT Coffee using MCT Oil from our friends at Melrose.

Recipe from Dani Venn.

Ingredients

30ml espresso coffee*
1 tbsp Pepe Saya Ghee
1 tbsp Melrose MCT
80ml boiling water

*If using cold drip coffee, use 50mL espresso
If you prefer a stronger coffee, use 60mL espresso
If using instant coffee, use 2 teaspoons instant coffee powder mixed in with boiling water
If using filtered coffee use 100mLs

Method

1. Place coffee, ghee, MCT oil and water in a small blender
2. Blend on high for about 10 seconds, until coffee is creamy and smooth
3. Remove from blender and serve immediately