Bulletproof Iced Coffee
2 1/2 heaping tablespoons freshly ground Bulletproof® Coffee Beans
1 cup filtered water
1-2 tablespoons of Brain Octane™
1-2 tablespoons of *ghee*
optional: 10 – 40 grams of Whey Protein
1-2 raw egg yolks BEFORE the whey
How to Make Classic Iced Bulletproof Coffee
Blend up a hot Bulletproof Coffee just like you normally would, but use ghee instead of butter – it will not separate out when iced. Pour over ice. Enjoy!
How to Make Classic Hot Bulletproof Coffee
Brew 1 cup (8-12 oz.) of coffee using filtered water, just off the boil, with 2 1/2 heaping tablespoons freshly ground Bulletproof® Coffee Beans. (French Press is easiest.)
Add in 1-2 tablespoons of Brain Octane™ to the hot coffee (It’s STRONG – start with 1 tsp. and work up over several days).
Add 1-2 tablespoons ghee
Mix it all in a blender for 20-30 seconds until it is frothy like a foamy latte
How To Make Blended Iced Bulletproof Coffee with Whey Protein
Blend your coffee, ghee, and Brain Octane or XCT oil until a layer of froth forms at the top.
Add ice to the mixture and blend until smooth.
Lastly, Add 10 – 40 grams of Whey Protein AFTER completely blended, then LIGHTLY blend the whey in just until it’s mixed in.
Optional: For an ultimate Bulletproof ice cream like consistency, blend in one or two raw egg yolks BEFORE the whey!
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