Adding ghee (ghee) butter to tea or coffee is nothing new. Making yak butter tea has been a tradition in the Himalayan regions of Nepal, Tibet and India for many years. Since ancient times, Moroccans have used a fermented oil called smen in their coffee. Coffee ++ is a yellow grainy oil with almost no odor. If you stick your nose in a jar, that is, a very faint pleasant smell, I can't describe it. And this oil does not have any bright taste. It freezes in the refrigerator but remains soft and pliable. At room temperature, literally in a couple of minutes, it begins to thaw a little from above. Coffee with this oil becomes tender, smooth creamy, softer and very satisfying. Plus adds energy, even if the coffee is decaf! At the same time, unpleasant fatness and oiliness are not felt at all. The manufacturer advises adding 1-2 tablespoons per cup of coffee, for me this is a lot. I add half a teaspoon to 180-200 grams of coffee. The most important thing in this business: mix well!
