Any cooks out there experiment with making creamer with gf butter and MCT oil? I have not tried it yet, but I'm thinking about it. The idea would be to emulsify the butter with a little hot water (in the classical beurre montÃ© style), adding in MCT oil and possibly some extra emulsifying ingredient? You could then just pour it in the coffee just like cream. The advantage would be that you would be doing the blending once instead of 7+ times, if you make it once a week. I believe you'd retain all the advantages of blended BP coffee, but maybe I'm wrong.