Spiced Black Coffee - How to control Cortisol ?
Spiced Black Coffee
Equipment
- 1 Pot
- 1 cup
Ingredients
- Water 200 ml / 3/4 cup + 1 tbsp
- Green cardamom pods 2 pods, lightly crushed
- Cinnamon stick 1 small stick (about 2 cm), or 1/2 tsp ground cinnamon
- Instant coffee coffee powder — 1 tsp / 2 g
Instructions
- Lightly crush the cardamom pods with the back of a spoon so the seeds are exposed.
- Bring the water to a boil with the crushed cardamom and cinnamon stick in it.
- Once boiling, lower the heat and let it simmer for 3–4 minutes so the spices infuse properly. The water will turn a pale amber.
- Take it off the heat. Add the instant coffee directly to the hot spiced water and stir until fully dissolved.
- Strain into your cup. Drink black, no sugar, no milk.
Video
Notes
- I drink this 2–3 hours after waking, not first thing. That timing is the entire point of the recipe.
- Cinnamon and cardamom are both low FODMAP at 1 tsp (2g) per Monash testing. This recipe uses well under that.
- Black coffee is low FODMAP, but it is a recognized non-FODMAP IBS trigger for a significant minority of people. Start with less if you are unsure.
- Ground cinnamon works if you have no sticks — use 1/2 tsp and strain well.
- Some people find warming spices stimulating to digestion. Test your own tolerance.
- Calories: ~7 kcal
- Protein: ~0.3 g
- Carbohydrates: ~1.5 g
- Fat: ~0.1 g
- Fiber: ~0.9 g
- Sugar: 0 g
- Caffeine: approximately 60–80 mg (varies by brand of instant coffee)