1 cup (240 ml /8 fl oz) scorching brewed  espresso or black tea  1 tablespoon (15 ml/0.5 fl oz) coconut milk or heavy whipping cream 1 tablespoon (15 ml/0.5 fl oz) MCT oil  or coconut oil 1 tablespoon (0.5 ounce, or 14 g)  unsalted butter or extra coconut oil  ¼ to ½ teaspoon floor cinnamon  or vanilla powder 3 giant egg yolks, whites reserved for an additional use 1 tablespoon (10 g/0.4 oz) granulated erythritol or Swerve, or 3 to five drops liquid stevia (optionally available) Instructions   In a blender, mix the espresso, coconut milk, MCT oil, butter, cinnamon, and

  ½ cup (120 ml/4 fl oz) coconut milk or heavy whipping cream  ½ cup (120 ml/4 fl oz) water or almond  milk ¼ teaspoon sugar-free vanilla extract  or 1/8 teaspoon vanilla powder Pinch salt 1 tablespoon (10 g/0.4 oz) granulated  erythritol or Swerve 1 ounce (28 g) Do-it-yourself White  Chocolate (web page 34) 1 tablespoon (15 ml/0.5 fl oz) MCT oil   or coconut oil Few drops liquid stevia, to style   (elective) Instructions: In a small saucepan, mix the coconut milk, water, vanilla, salt, and erythritol. Carry to a boil. When bubbles kind on high, take away the combination from