We’ve been enjoying our Taheebo Wellness Tea in a new way, inspired by Ben Greenfield’s drink recipes. Blended with a little MCT oil, brewed Taheebo turns creamy and rich, and to our taste it’s a lot like coffee. It has become a favorite cup for both of us, and we’re happy to share the recipe.
Blending brewed tea with a healthy fat such as organic MCT oil gives it a smooth, creamy texture. Other fats you may like are ghee, sunflower lecithin, olive oil, or full-fat coconut milk. We prefer MCT oil because it’s inexpensive and makes our Taheebo taste like coffee! For extra flavor, add a pinch of turmeric or cinnamon before blending.
Curious about the research that inspired this recipe? See our research partner’s article, which is upfront about what the studies did and didn’t test.
Creamy Taheebo Tea with MCT Oil
- 2-4 Quart Stainless Steel Pot
- Fine mesh strainer (needed for Fine Grind; any strainer works for Coarse Cut)
- Immersion blender
- 4½ cups water
- 3 tablespoons Taheebo Wellness Tea (Fine Grind)
- ½ tsp MCT oil
- 1 pinch organic cinnamon powder (optional)
- 1 pinch organic turmeric powder (optional)
Using Coarse Cut? Use 5 cups of water and cook for 30 minutes.
First, brew your Taheebo Wellness Tea
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Measure out 4½ cups of spring water and add to a stainless steel or glass pot.
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Add 3 tablespoons of Taheebo Wellness Tea to the water.
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Bring liquid to a full boil with a lid on the pot.
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Reduce heat and cook covered at a gentle rolling boil for 25 minutes.
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Let cool to room temperature.
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Pour through a reusable strainer into glass bottles or pitchers.
Then blend
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Measure out 1 cup of brewed tea and heat to your preferred temperature.
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Add ½ teaspoon of MCT oil.
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Optional: add a pinch of organic turmeric and/or cinnamon for taste.
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Using an immersion blender, blend on high speed for at least 60 seconds, until creamy and frothy.
If you drink several cups of Taheebo Tea a day, try replacing just one with this recipe to start. If you’re new to MCT oil, begin with a small amount, since some people find larger amounts upsetting to the stomach. Store leftover brewed tea in the fridge and enjoy within 7 to 8 days.
Enjoy your creamy cup!
Melissa + Julien
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