What is Bulletproof Coffee? In a nutshell, what makes this coffee “bulletproof” is putting butter in your morning cup of joe. Yes, I just said butter. In a cup of coffee.
Putting butter in coffee recently became trendy when Silicon Valley entrepreneur Dave Asprey coined the term Bulletproof Coffee® after a trip to Tibet where he drank hot tea mixed with yak butter. The traditional Tibetan beverage rejuvenated him and ultimately inspired his own version using high-quality coffee, grass-fed butter and medium-chain triglyceride (MCT) oil, derived from coconut and palm kernel oil.
According to Dave, when you drink this concoction in the morning the healthy fats naturally energize you, make you feel satiated and jump start fat burning for the rest of the day.
Grass-Fed VS Grain-Fed Butter
Before you go tossing a nob of generic grocery store butter into your coffee cup, please know that run of the mill butter won’t do. It must be butter that’s made from milk produced by cows that have grazed exclusively (or primarily) on grass, i.e. grass-fed. This type of butter also goes by the name “pastured”.
The Benefits of Putting Grass-Fed Butter & Coconut Oil In Your Coffee
Mixing high quality grass-fed butter and coconut oil (or MCT oil) into your morning coffee will increase your daily intake and absorption of healthy fat-soluble vitamins A, D, E, K & K2 and healthy fatty acids such as conjugated linoleic acid (CLA) and medium-chain triglycerides (MCTs). In addition, this healthy fat combo has the potential to give you sustained energy for several hours afterward. Also, if you find MCT Oil too expensive (me!), you can easily attain the same dietary benefits from its source–organic, virgin coconut oil.
Oh, yeah and one other thing. It’s delicious! Yep. Grass-fed butter and organic, virgin coconut oil taste wonderful on their own, but when they’re whizzed together with hot coffee it creates a delicious, creamy latte-like beverage that goes down smoothly!
Please do not try plopping the butter or coconut oil directly into the coffee. That will just create an oily top layer, which we want to avoid. It’s all about the blender!
Hot Buttered Coffee with Coconut Oil
8 ounces of freshly brewed coffee
1 tablespoon (or less) of grass-fed butter or ghee
1 tablespoon (or less) of organic, virgin coconut oil
•hydrolyzed collagen from 100% grassfed cows (for extra protein)
•homemade coconut milk or full-fat canned coconut milk
•homemade almond milk
•homemade almond milk coffee creamer
•heavy cream or half & half (like raw or non-homogenized 100% grassfed dairy)
•grade b maple syrup
Essential Equipment: Blender or immersion blender (way easier to clean!)
- Brew your coffee, ideally with freshly ground coffee beans. When that’s finished, measure the grass-fed butter and coconut oil into a blender.
- If you’re just beginning to add grass-fed butter & coconut oil into your diet, you can certainly add a teaspoon or two and work your way up. Some people are sensitive to large amounts of coconut oil in the beginning.
- Pour the coffee into the blender, secure with the lid tightly and blitz for 20-30 seconds or until the coffee turns a creamy color and starts to froth a bit. You want the fats to emulsify and completely mix with the coffee. Pour it into a coffee mug (the top should be frothy) and drink immediately.
Notes & Tips
• Quality counts in this recipe. If you don’t have access to grass-fed or pastured butter, omit it and instead double up on the organic, virgin coconut oil.
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