So, stick with me here, because when I first heard about this "Bulletproof Coffee" I was really hesitant to try it. I heard about the coffee from a friend, but it took me weeks to make it at home and try my first sip. But, now that I've made it at home, other coffee's just won't do. I enjoy it so much that I'm taking my blender and ingredients with me to Mexico later this week. Yes... it's that good!
- a cup of brewed coffee
- coconut oil
- grass-fed ghee or butter (optional)
- The drink starts with a mug of coffee -- strait-up, black drip coffee. For this, I use the pour over method, which is a quick and easy way to make a single cup.
- To that, you add 1/2 - 1 teaspoon of coconut oil and/or 1/2 - 1 teaspoon of grass-fed butter or Ghee.
- Blend for 20-30 seconds
It's that simple.
I pour my coffee into a larger mug or cup and use an immersion blender. You can also make this in a stand-up blender, just be sure to hold on tight to the lid. Make sure the larger mug/cup can withstand the heat of the coffee (I wouldn't recommend plastic). When I use the immersion blender in a regular coffee mug, it shoots up the side and spills onto the counter wasting the delicious morning brew.
After it's blended, I pour it back into my mug and enjoy.
As someone who typically drinks coffee with almond milk and stevia, I wasn't sure that I would enjoy the coffee. Not only did I like the flavor, I appreciated the instant energy I felt from the first sip.
Why coconut oil?
Coconut oil (and grass fed butter) is a medium chain fatty acid, which isn't metabolized by the liver and goes right to providing the organs and muscles in the body with energy, rather than stored away as fat. The American Heart Association recommends that no more than 7% of your daily calories come from saturated fats, but as long as your not eating the coconut oil by the tablespoon full, you are safe to enjoy this morning delight.
Would you try Bulletproof coffee over your regular morning java?