How to Make Paleo Bulletproof Coffee
Rise and shine, friends!
Regular full-fat cow milk lattes, I them love so much. My normal coffee order is actually cold brew (winter or summer, no matter), but I still indulge in lattes occasionally when it's -20 degrees in Minneapolis and my face is frozen.
This recipe for bulletproof coffee makes spending half your paycheck on lattes much less tempting. Even Jimmy Fallon drinks bulletproof coffee, so there's that too.
If you haven't heard of bulletproof coffee yet, I imagine you will be a little hesitant to try it. Why? Because, well, it's spoonful each of ghee and coconut oil in your morning coffee. That's bonkers, but also really delicious once you get over the bonkersness of it.
Are you still reading? OK, good.
I was skeptical too, but now I drink it pretty regularly because it is so tasty and filling. There's some interesting theories behind this method as well. The healthy fats are supposed to keep one's energy up longer than a regular cup of black coffee and curb food cravings. I don't know if I've noticed a huge difference in that department (coffee always lowers my appetite), but I still love to make these creamy, rich, latte-like drinks in the morning.
The original bulletproof coffee includes a special kind of coffee bean, but I always brew what I have on hand at the time (usually something from Kickapoo or Spyhouse; I also used to drink a lot of Dark Horse when we were living in San Diego).
For this post, I used some Guatemalan beans that I smuggled home from The Coffee Collective in Copenhagen. Everything on the label is in Danish so I have no idea how else to describe this coffee but INSANELY GOOD. And the whole company mission is something that makes me happy too. The founders say, "Ultimately, our dream is for a coffee farmer in Kenya to obtain the same status and living conditions as a wine grower in France.”
How to Make Paleo Bulletproof Coffee
- coffee grinder — I use this guy from Hario!
- coffee maker of choice — I use a 32 oz. Bodum French Press, but a Keurig or a regular coffee maker is fine.
- electric kettle or regular kettle (or nothing, depending on your coffee maker) — I use this kettle.
- an immersion blender or a regular blender — This is my immersion blender, one of my favorite small appliances.
- coffee mug
- 2 teaspoons
Ingredients for each cup
1. Grind your coffee beans and brew your coffee.
Everybody brews coffee their own way, so however you get to the end game of a single cup of coffee is okay by me. If you're curious how I get there, I put the electric kettle on while I grind about a 1/2 cup of beans in a Burr grinder. Then I use my French press and brew the coffee for about four minutes. Each standard-size French press will yield about four servings, and my husband doesn't drink coffee so I just put the rest in a jar in the fridge and drink it cold over the following days.
2. Put the 8 oz. hot coffee, ghee and coconut oil into an immersion blender cup or regular blender.
I never measure the ghee or the coconut oil exactly, and you might like a little more or less once you get the hang of things. At this point, you could also add a dash of cinnamon, cardamom or sweetener of your choice. I don't usually add anything though, because I'm a coffee purist.
3. Blend on high for at least 30 seconds.
This will ensure that the coconut oil and ghee to emulsify with the coffee. It will be like magic when you see it the first time! When it's fully blended, it'll look like a normal cup of coffee with cream and maybe even a little froth on the top.
4. Drink up.
Most of the oil will be emulsified into the coffee if you've followed the method correctly, but it may start to separate as the cup cools. More reason to drink it while it's hot.
Any questions? If so, ask below in the comments. If not, I'll leave you with this funnt video of Jimmy Fallon explaining bulletproof coffee to Maya Rudolph during a commercial break.
P.S. If you aren't put off by putting oil and ghee in a beverage, I think you'll like this weirdo recipe too.