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Melrose MCT Coffee

28 Oct, 2017

Recipe by Dani Venn



  • 30mL espresso coffee
  • 20mL / 1 tablespoon Ghee
  • 20mL / 1 tablespoon Melrose MCT
  • 80mL boiling hot water


Place coffee, ghee, MCT oil and water into a small blender, blend on high speed for about 10 seconds until coffee is creamy and smooth. Remove from blender and serve immediately.



  • 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


If you are new to using MCT oil, only add 1 teaspoon into your Melrose MCT Coffee, if you have been using MCT oil for sometime, you can increase your intake to up to a 1 tablespoon per day, but gradually increasing a teaspoon at a time over a period of a few weeks – a month.

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