A year ago, a friend told me about Bulletproof coffee, so I tried it. I had been to many countries where a dollop of butter was added to tea or coffee, so the concept of adding fat to my morning drink was not a foreign idea.
Before drinking bulletproof coffee, I was more in love with the idea of coffee than actually drinking it. The smell was comforting, I loved going to coffee shops to work and the social aspect of going out for a coffee with friends. What I didn’t like was the crash and jitters I experienced after drinking coffee. Bulletproof coffee seemed to be the answer. I noticed I could enjoy a glass of bulletproof coffee without stomach upset, a crash or jitters. I felt full all morning, I noticed my mind was clear and I was focused on the tasks before me.
There are 3 key ingredients in Bulletproof coffee which are coffee, butter and medium-chain triglycerides (MCT).
Choosing a quality coffee is important to reduce your exposure to mycotoxins, herbicides and pesticides in your morning brew. Mycotoxins are a fungus that adheres to coffee beans and can adversely impact our health. To learn more about this topic and how to choose a better coffee, check out this article.
Butter from grass-fed animals is used because the omega-3 to omega-6 fatty acids are healthier then conventionally raised livestock. Never use margarine. Learn the differences between butter and margarine here.
Medium-chain triglycerides are fats that require less energy and enzymes to be digested when compared to long-chain triglycerides.
When I decide to have a cup of joe, this basic recipe is my starting point.
8 ounces of brewed high quality organic coffee
1-2 Tbsp. butter from grass-fed animals (I like the Kerrygold brand)
1-2 Tbsp coconut oil
Combine the ingredients in a blender and let them meld together for about 30 seconds. Blend for a couple seconds to produce a frothy, delicious drink to enjoy.
*Some people add 1/2 tsp. of vanilla or Stevia to the mix to sweeten the coffee. I enjoy the natural frothy coconut flavor of the drink.