Frozen Bulletproof Coffee


Like many of you, I love my morning coffee. And my afternoon coffee. And my evening coffee. Before starting this journey I would take my coffee light and sweet. The lighter and sweeter the better. At some point I went from loving my morning cup of coffee to loving my morning cup of sugar and cream with a splash of coffee it seemed.

When I was first introduced to the idea of the Whole 30 from Melissa and Dallas Hartwig, I thought that there was no way that I’d be able give up my morning cup, or at least I’d never be able to give up my sweetener and cream, but when I committed to my first Whole 30, I did it to the best of my availability, including kissing my creamy sweetened morning concoction goodbye. I shocked myself and in 30 short days I learned to drink my coffee black or with a splash of compliant Coconut Milk.

After my first Whole 30 I did introduce dairy back in to my diet but was very cognizant as to where it was coming from, and for myself, I was only drinking locally sourced Raw Milk and by this time I had transitioned into a Paleo Diet. I did well for some time, but slowly I fell back in to the SAD. My health started to suffer; I had emergency Gallbladder Surgery and was later diagnosed with Non-Alcoholic Fatty Liver Disease. 

I knew that I never felt better than when I was following a Paleo diet, and so decided to head back down that road again. One day while reading a Blog I was introduced to the idea of Bulletproof Coffee. I gave it a try and quickly realized that it totally lived up to the hype. But with Spring right around the corner, I’d be making the switch to Iced Coffee and so I decided to play with the idea of my own bulletproof coffee, but cold. A little bit of experimenting and this is what I came up with.

Frozen Bulletproof Coffee

Makes 1 serving

  • 8oz brewed coffee
  • 1T Kerrygold Unsalted butter melted(or any butter from grass fed cows)
  • 1tsp extra virgin coconut oil melted
  • 6-8 frozen coffee cubes
  • 1tsp vanilla extract

This is a super easy drink to repair, but does require some prep. Start with a good quality organic coffee. I prefer this pre-ground organic coffee from BJ’s. I prefer the smaller ground coffee as I feel it makes a better cup of coffee.

Brew in your French Press, mine is Bonjour from Williams Sonoma. And let cool, I refrigerate mine overnight so the coffee gets really strong.

I almost always have frozen coffee cubes on hand, just pour leftover coffee into an ice cube tray and freeze.

When your ready to make your beverage, combine all ingredients in your blender and blend for 1-2 minutes until thick and frothy.

Pour in to your favorite cup and enjoy!

I hope you enjoy your Frozen Bulletproof Coffee, make sure you comment and tell me what you think. MP


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