Bulletproof Coffee. Ever heard of it? I had my first taste last month in New Orleans. Coconut oil and unsalted butter are blended into really good coffee to create a morning drink that’s an appetite suppressant and an energy booster. A friend introduced it to me, and although it didn’t sound like any coffee I’ve ever had before, I’m always up for trying something new.
The creator of Bulletproof Coffee says you can’t make it with just any coffee, butter and coconut oil. It is supposed to be made with a quality, single-origin coffee bean, preferably organic, butter from grass-fed cows, and unrefined coconut oil, preferably organic. The beans need to be freshly ground (about 3 tbsp per cup of water) and it’s recommended that the coffee be made in a French Press. After the coffee steeps, it should be blended together using a traditional blender or a stick blender with 1 1/2 – 2 tbsp of butter and an equal amount of coconut oil.
Are you freaking out about the calories and fat yet? The fats are all good, healthy fats, and Bulletproof Coffee legitimately counts as breakfast because it packs a lot of nutrition. It keeps you feeling full, too, so there’s less of a chance you’ll snack mid-morning. And, I love the taste. It’s like a really smooth, creamy latte with a burst of caffeine.
Here’s what I’m thinking now that I’m back from New Orleans and the holidays are in full swing. Starting my mornings out with Bulletproof Coffee this month is not a bad idea. With the extra treats that seem to be available everywhere I go from morning to night, the satiated feeling this coffee gives me will help me stay away from mid-morning cookies, mid-afternoon chocolates, and midnight snacks as I’m up late wrapping gifts and signing cards.
PURE LOVE GROWS XOXOXO, Donna