Admittedly, this recipe takes effort and time. But so does getting in the car and then waiting in line at a coffee shop. The flavor is way better than anything you'll get in a coffee shop, and if you've read about the benefits of butter from grass-fed cows and MCT oil, then you'll appreciate the ingredients. Our personal recipe here is inspired by the great Dave Asprey and his book, The Bulletproof Diet. To order bulletproof coffee beans and see the other amazing products offered, go to www.bulletproof.com.
Rikki's Bulletproof Coffee
2 rounded tablespoons ground coffee (I use Bulletproof brand)
14 ounces water at near boiling (195-205 degrees is ideal)
1 tablespoon unsalted butter from grass-fed cows (I use Kerrygold brand)
1 tablespoon coconut oil or MCT oil
¼ teaspoon cinnamon
1 teaspoon unsweetened cocoa
1 teaspoon xylitol or monk fruit sweetener
1 tablespoon chocolate whey protein powder (I use Gold Standard 100% Whey)
Prepare the coffee using a French press: pour near-boiling water slowly over the ground coffee and let sit for four minutes. While you are waiting, add remaining ingredients (butter through whey powder) to a blender. When coffee is done brewing, pour coffee into the blender and secure the blender top. Blend at medium speed for 20-30 seconds. Pour into a cup and enjoy this creamy, delicious, filling treat.