Creamy coffee without the cream like a vacation
I love coffee. My standard order is simple: coffee with milk, no sugar. I don’t veer off into milkshake-land or over-sweetened hot-chocolate-type drinks.
So when bulletproof coffee — usually a mug of joe blended with butter — became trendy a few years ago, it was a non-issue for me. Why mess with 30 years of simple coffee-drinking perfection?
For those of you who have not tried bulletproof coffee, it’s essentially coffee blended with a spoonful of coconut oil or ghee (clarified butter) until the whole mixture becomes creamy pale brown, as the oil emulsifies into the coffee. Usually, a little vanilla or cinnamon is added.
Basically, it’s creamy coffee, without the cream, and a coconut flavour undertone. It appeals to the dairyfree and paleo crowd to be sure, but honestly, anyone who loves coffee should try it at least once. I made this version with peanut butter, banana and cinnamon, but feel free to swap out ingredients and make it your own — add pumpkin pie spice and you’ll be super seasonal.
Even if you are addicted to the fluffy frozen dessert concoctions that are made in the name of coffee, you will love this frozen bulletproof coffee.
(There’s no added sugar in my recipe, but feel free to add a small spoonful of honey if you must.) Bulletproof coffee is like being on an exotic vacation — I love it, but I also crave the homey comfort of my standard cup of morning joe.
Frozen Bulletproof Coffee
Start to finish: 5 minutes Serves: 1
3/4cup (180 mL) brewed black coffee (hot)
1 tbsp (15 mL) coconut oil (not melted) 1 cup (250 mL) ice cubes 1 tbsp (15 mL) peanut butter 1/2 banana, frozen and sliced 1 tbsp (15 mL) plain protein powder, plant-based or whey (optional) pinch cinnamon dash vanilla pinch salt
Place the coffee in a blender and add the coconut oil. Cover, leaving the lid a little askew (so steam doesn’t build up), and cover with a kitchen towel. Carefully blend on medium-high until coconut oil is emulsified into the coffee and it is creamy brown, about 30 seconds. Add the ice cubes and the remaining ingredients and blend until smooth, about 30 more seconds. Pour into a large glass and enjoy.
Note: It’s important to make the bulletproof coffee first before adding the other ingredients so that the coconut oil emulsifies properly.