I did it…I DID IT!!! I made an Iced Bulletproof® Coffee!!! If you don’t know what a Bulletproof® Coffee is then go read this post right now and check out the Bulletproof Executive website. This is my adaption of the Bulletproof® recipe.
The first time I tried to make this was a complete fail. What was I thinking throwing butter into the blender with ice?!! What a sticky mess! However, I found the key!
I live in Florida and the thought of a hot coffee in the afternoon just makes me start sweating. So, I wanted to try to make an iced Bulletproof® because I love my Bulletproof® and sometimes I just need that mid-afternoon pick-me-up. Sometimes, I just need the extra fat too in the afternoons. Whatever your case may be, you NEED to try this!!!
Iced Bulletproof® Coffee
Step 1: In the morning when you are making your coffee, make about 2-3 cups extra and make it a little stronger. Add an extra scoop or two of coffee.
Step 2: When the coffee is ready grab a mason jar and pour 2-3 cups of coffee into it. (Make your morning Bulletproof® at the same time.)
Step 3: Put (at least) 2TB of Kerrygold butter into the mason jar and 1-2 TB of MCT Oil . This mason jar coffee is going to be your Iced Bulletproof. Blend until frothy with a stick blender. If you don’t have a stick blender you can do this in a blender.
Step 4: Stick your mason jar coffee in the fridge for later or put a lid on it and bring it to work for later.
Step 5: When you need your mid-afternoon coffee pick-me-up, pour your mason jar coffee over crushed iced (or regular ice).
Step 6: Enjoy your fatty coffee and the buzz!
***This method worked for me because I had already emulsified the butter with the hot coffee in the morning. Once it cooled, it didn’t not chunk up. There may be tiny, tiny pieces that stick to the side of your jar or cup, but you will not taste any chunky butter.***
(*‘Upgraded™ and Bulletproof® are trademarks/service marks of Better Baby LLC’*)