Bulletproof Cold Brew Coffee Recipe

Iced Bulletproof Coffee The Modern Proper

WEBAug 31, 2018 · 1 (13.5 ounce) can coconut milk, shaken. 2 tablespoons grass fed butter. 1 teaspoon vanilla extract. ½ teaspoon ground …

1. Add the coffee concentrate, ice, oil, coconut milk, butter, vanilla, cinnamon and salt to a blender
2. Blend on high until fully combined
3. **Keep in mind that fats turn into solids when blended
4. This drink tends to separate after a few minutes and should be enjoyed immediately after making

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Iced Bulletproof Coffee The Almond Eater

WEBAug 19, 2020 · Step 1: Heat the coffee. In order to prevent the butter/ghee from clumping, we have to heat the coffee up a bit. I know it's confusing …

1. Add coffee, ghee and collagen to a small saucepan and heat over medium-low heat. Whisk for about 30 seconds, then add the milk (milk is optional) and stir for 30 more seconds until the ghee has melted and the collagen has dissolved.
2. Pour coffee into a blender and blend for 20 seconds, then pour into a glass. The coffee will be on the warmer side, so you want to either A) place it in the freezer for 20 minutes or so, or B) place it in the refrigerator for at least 1 hour. NOTE: you can also prep this coffee the night before and place it in the refrigerator overnight so it's ready to go in the morning.
3. Once coffee is cold, add a handful of ice cubes and drink up!

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