In my recent podcast with Phil Mickelson, he got excited about the health benefits of a very specific coffee drink he concocted.
Many people have reached out to me – on Twitter and in real life – asking for more details. So Thursday, I exchanged texts with Dave Phillips, a friend of Phil, co-founder of the Titleist Performance Institute. He is responsible for Mickelson’s coffee obsession.
âI’m a cafe keeper,â says Phillips. âI find the best and share it with my friends. If there was a coffee sommelier, I would be.
Mickelson brews his magic elixir in a Press, made by Bobble. Here’s Phillips ticking: âFill to the top with coarsely ground Ethiopian Yirgacheffe coffee, then add water heated to 200 degrees. Stir five or six times, wait three minutes and then submerge it. (If you wait too long, the beans turn bitter.) Phil then pours it into a Bodum jar and adds Califa Farms almond milk, a pinch of cinnamon, a few Yiragacheffe cocoa beans (80%) and a bit of Medium chain triglyceride (MCT) oil, which is extracted from coconut. With a hand-held electric mixer, he blends it until it’s slightly frothy and that’s it.
Flop not included.