Have you heard about bulletproof coffee? This is a fantastic drink. I don’t know why it took me so much time to discover it.
This popular drink is inspired by a highly caloric drink enjoyed in Tibet, where monks add yak butter to their coffee to stay energized all morning. It arrived in the US in 2009 thanks to traveler and entrepreneur Dave Asprey, and the rest is history. If you haven’t tried this crazy drink, today is the day.
We’re talking about a regular cup of coffee, a whole lot of butter and your favorite sweetener. This is one fantastic drink for only three ingredients, but there’s a catch — not everyone can handle dairy, so butter is a big no-no.
People following the vegan diet will appreciate skipping the butter altogether, too, so what to use as a substitution? The answer is coconut oil. Here are some of coconut oil’s health benefits.
There are many fatty acids in coconut oil, which’s important because they can help you burn fat. Really! Consuming coconut oil often is also a good way of taking care of your heart. Coconut oil will also help you feel satisfied, just like butter, so it’s the perfect substitute for our bulletproof coffee.
I use drip coffee. Make sure you’re using excellent coffee. Visit your local roaster and let them ground a fresh batch for you; it’s worth it. Try coffee from Guatemala or Colombia for an authentic experience.
We also need coconut oil, and if you’ve never worked with it before, you should know it’s solid in the fridge, but liquid at room temperature, especially on hot days. There’s no significant difference, though, soLet’s start with coffee, the most crucial ingredient in bulletproof coffee. We want strong, concentrated coffee, and although you can totally make a bulletproof with espresso, I like mine super-sized, so use it as-is.
The final ingredient is the sweetener. Sugar works just fine, but if you can’t eat sugar, are looking to reduce your calorie intake, or stay away from carbs, you want to use a zero-carb sweetener. I’m in love with monk fruit, but anything from Splenda to stevia will work just fine.
Brew your coffee and pour into a small saucepan.
Add the coconut oil and sweetener, and using a hand mixer, combine until frothy. Alternatively, blend all the ingredients.
Pour in two mugs and enjoy.