Bulletproof Coffee ingredients

Bulletproof Coffee ingredients. I didn’t plan on color-coordinating the components, but hey.

A lot of my peeps out there are doing Whole30, or simply approaching Paleo for the first time in general. As we all evaluate the habits that will be most challenging to confront and then brainstorm strategies to deal with them, one issue that comes up frequently is coffee. Specifically, cream in the coffee. Some Primal folks are okay with quality dairy in general, and thus a little cream (preferably heavy) in one’s joe is no big.  Others need to abstain from dairy entirely, whether for the duration of a reset like Whole30 or long term.

For the latter crowd, if you’re used to cream in your daily cup or two (for indeed a cup or two is fine), the thought of having to switch to black coffee is a bitter, bitter pill. More power to you if you already take it that way, but for me and others like me, finding an alternative is much preferred. Some suggest coconut milk creamer products, but I have yet to find one that’s not sweetened (besides being verboten for sugar-avoiders, my cup has always been cream, NO SUGAR). Coconut milk used in coffee all on its own has, to my palate, a weird acidic effect, and the body/mouthfeel is just all wrong.

Enter bulletproof coffee.

When I first hear about the idea of using BUTTER* in your coffee, I thought the same thing you’re probably thinking.  EW? I imagined the butter being stirred into the coffee to melt. It sounded greasy and largely pointless. But after trying to deal with coconut and almond milks to little satisfaction, as well as giving black coffee yet another series of college tries, I decided to give it a shot.

Turns out there’s a little more to it! I found a detailed explanation here. Rather than just letting the butter melt into your coffee, he recommends actually blending it in. Aha! I tried it this way a few times, and found it very successful in results, just . . . messy.

One morning I was running behind and didn’t feel like fooling around with the blender and cleaning it later. Lightbulb: what if I tried shaking it up instead, right there in my travel tumbler? And lo, my bulletproof shortcut was born.

It’s super-simple, really. For every 8 ounces of hot, fresh coffee, add about a tablespoon of pastured butter (the link above recommends using quite a bit more if desired, so feel free, but this amount seems totally sufficient to me).

I know, weird. Stay with me. And DO NOT STIR!

Now screw the top on and shut the lid tightly.

Shake it up. Ooh, ooh, shake it up.

And shake it like crazy. Shake shake shake!  Did I mention making sure it’s on tightly? Do so!

The result: As creamy as you can get without actual, you know, cream.

Now pop open the sippy hole, however it’s designed on your tumbler model. You’ll hear a little *poof* of air escape, thanks to the increased pressure from the churning. And voila! Look at that foamy head on top, and the creamy feel is distributed throughout the coffee. I was so pleasantly surprised.

Is it exactly the same as cream? No, but I like it nearly as much. Every once in a while I still have some heavy cream from the best source I can get, but this is now my standard. I do recommend drinking it while it’s still hot, since it loses something after sitting around for too long, but that’s true of coffee in general anyway.

There you have it! I hope you find this useful and delish if you’re a fellow die-hard cream-in-coffee lover.

Burn in Health,

Anne

*Since most Paleo approaches allow for grassfed butter, even if other dairy is  off the table; clarifying that butter into ghee is even better.

Comments
  1. Kimberly says:

    I was surprised by how much I really liked this! Thanks!

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