Raw Vanilla Extract
If you love the taste of coffee creamers, but you’re ready to cut ties with all the processed sugar and added fat, try vanilla extract or vanilla bean for a hit of flavor. Add a few drops of pure extract to your pot of coffee or add a vanilla bean to your coffee grounds so the flavor infuses before you brew. (Note: The longer you keep the vanilla bean in your grounds, the stronger the flavor will be.)
Believe it or not, vanilla has been a medicinal food used for centuries. It’s hailed for being a cognitive superfood in its ability to boost mental performance, mood, and overall brain health. Vanilla is also used to calm stomach aches (due to hunger pangs and digestion) as well as relieve stress.
If you want to maximize flavor without adding extra calories, cinnamon is a top-notch add-in. Brew your coffee with a cinnamon stick so the jazzed-up spice has time to infuse.
Cinnamon actually comes from the bark of a tropical evergreen called the Cinnamomum tree, and it has one of the highest antioxidant contents of any spice, according to research from the Journal of Agricultural and Food Chemistry. It’s been known to reduce inflammation, help lower sugar and triglyceride levels in the blood, soothe nausea, and aid in fat burning. The antiviral and antibacterial properties in the spice are also said to boost your immune system (and ward off colds.) It’s also packed with manganese, iron, and calcium.
Cocoa powder and coffee is an incredible combination because you get your jolt of caffeine with the sweetness of chocolate. Basically you’re creating a mocha concoction. Add about one teaspoon of ground cocoa to the bottom of your cup before brewing, or purchase cocoa beans and grind them with your go-to coffee beans to create your own specialized grounds.
Cocoa flavanols help lower blood pressure, increase blood vessel function, and thus, may help you fight off age-related cardiovascular diseases, according to a study from University Hospital Düsseldorf. Research published in the journal Circulation also found cocoa to have anti-