Great question! I typically add 20g of butter and two tablespoons of MCT oils to a double espresso (long shot), which turns out to be some 200ml of Coffee goodness.

I’ve started to experiment with substituting butter with ghee. The results aren’t necessarily better yet and I’ve had some trouble mixing it (perhaps because I put my ghee in the fridge, where I should be able to keep it in room temp).
I’m trying it out since ghee is less inflammatory — it doesn’t contain the milk solids that butter does.
I’ve read recommendation to do ghee in the morning (to not cause inflame right away) and use butter in the afternoon.

I plan on experimenting with cocoa butter to see what the taste is like — I might add such a variation at lunch with a lower-fat, more protein-packed lunch.

I’ve also started putting in a teaspoon of cocoa powder or cinnamon for taste every now and then! It makes it delicious

It’s awesome, you can experiment so much with it and almost always get an amazing beverage!