There’s a lot of hullabaloo about bulletproof coffee.
It’s allegedly a breakfast replacement and keeps regular drinkers full for five to six hours. It allegedly promotes weight loss. It allegedly puts extra pep in your step and makes your brain function on a higher level.
I’m not sure about any of that stuff.
All I know is that it tastes pretty delicious.
So what exactly is bulletproof coffee? It’s brewed coffee + fat. Some common fats include butter, ghee (that’s clarified butter, aka butter stripped of its lactose), coconut oil, or if you’re super rich, this guy’s $45 concoction.
I don’t drink bulletproof coffee regularly.
The reason I tried it in the first place was because I’d given up dairy and missed my half & half. The idea of drinking butter-coffee sounded disgusting (#305), but I just couldn’t ignore all the people singing its praises. So I tried it and was pleasantly surprised.
These days, I normally drink my coffee black, so adding a touch of fat on the weekends is a bit of a treat.
If you really want your bulletproof coffee to taste delicious, don’t just dump fat into your mug and expect it to be awesome. It won’t be. Instead, follow these easy steps:
1. Pick your fat.
My go-to is ghee.
I like it because it’s lactose-free (I have all sorts of tummy issues… you don’t even want to know. Unless you do want to know and then you can read all about it here) and doesn’t have a strong coconut flavor. I like coconut, just not in my coffee.
2. Brew Your coffee.
Of course, starting with good coffee is key. I subscribe to Blue Bottle. They deliver freshly roasted coffee to my house 2x a month. It’s a total treat (and great gift, btw).
Currently, I am using this kettle and a Chemex to brew coffee at home. I grind my coffee in this burr grinder, which seems like a ridiculously fancy thing to own, but it makes a big different in how my coffee tastes. Scout’s honor.
Another crucial step in great coffee at home is precise brewing.
I know, I hate measuring, too. This guide makes figuring out the ratios a breeze. I weigh my beans before I grind (this scale is great & works for all sorts of kitchen-y stuff). I know! It sounds like a pain, but the results don’t lie.
3. Add Fat.
Bulletproof coffee freaks suggest 2 tablespoons of fat per cup.
I’ve tried that and nearly pooped in my pants (literally). I’d recommend g-r-a-d-u-a-l-l-y working up to 2T if you’re really serious about drinking this coffee as a breakfast replacement.
I normally do 1-2 teaspoons, which works fine for me.
4. Power up the Immersion Blender
Like I said earlier, some people simply stir in their fat and drink.
I don’t think so.
I prefer making an emulsion with my immersion blender. It makes a creamy, smooth drink free of oil slicks. You could use a regular blender, but ugh, more dishes.
A key thing to remember here is that your immersion blender needs to actually fit inside your mug. Precisely why I selected this pretty peacock number I “won” at my friend Kimberly’s baby shower.
Simply stick the blender into your coffee/fat mixture. A few seconds should do the trick.
And there you have it. Your own bulletproof coffee. I know the whole concept seems weird, but try it. It’s actually pretty delicious, right?
Please note that because of science, this doesn’t work in iced coffee. But hot coffee? Yes!
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So what do you think? Going to try it or is this for the birds? And if you’re already a bulletproof devotee, I want to know if all those purported health benefits are working out for you. Like I said, I just drink this as a treat.
P.S. Bulletproof coffee is Whole30 approved. Read about why I did the Whole30 last March, what I learned along the way and see my before and after pics (PPS I am wearing a swimsuit, not my skivvies. Just so you know).