B
ullet-proof coffee has turned into quite the craze lately with Ketogenic diets and coffee connoisseurs alike. Often times the recipes require organic grass fed cow’s butter, an oil extracted from coconut oil, and coffee. I have decided to create my own version that is perfect for those who are dairy-free and are wanting a smooth tasting alternative to their “double-double”. I should warn that the fat content of coconut oil (don’t worry it is a good fat) is high, this coffee tends to be a bit higher in calories, but does have healthy fats and helps you to get them into your system in a pure form.
Ingredients:
- 2 tbsp coconut oil
- ½ – ¾ cup coconut milk
- 1 tsp vanilla
- 3 cups of coffee (your choice on the blend and brew)
- 1 tsp sugar OR 2 tsp honey
Directions:
- Boil a kettle of water and place boiled water in blender – this will heat up the blender to keep the coffee from getting cold. You do not need to turn on the blender but just put the lid back on to keep the heat contained.
- Brew coffee as regularly would. Then when ready to combine ingredients into blender, empty blender of water.
- Combine coffee with coconut oil, vanilla, sugar/honey and coconut milk into blender.
- Blend ingredients until completely combined and mixture foams.
- Pour, serve and enjoy your coffee!
Yield: 2 mugs of coffee
Have you benefited from reading this blog? Know someone that would benefit as well? Share, Like, Comment, or Tweet this article, and let me know what you think.
Some of the information provided above may not be appropriate for everyone, please consult with your doctor before trying any of the above. If you are interested in Naturopathic Medicine and wanting a different approach to your health care needs, contact Dr. Elisha Cook ND by calling 519-537-7058 and book your appointment today!