Introduction
Born from tech entrepreneur Dave Asprey's journey through Tibet, where he discovered the rejuvenating effects of yak butter tea at high altitudes, Bulletproof Coffee has revolutionized modern breakfast routines since its introduction in 2011. This contemporary interpretation of ancient wisdom combines premium coffee with healthy fats, drawing inspiration from traditional Tibetan butter tea while catering to modern wellness enthusiasts. What started as a biohacker's experiment has grown into a global movement, challenging conventional breakfast norms and offering a new approach to morning energy and mental performance.
Ingredients
• 2 cups freshly brewed hot coffee (preferably from single-origin, medium-dark roast beans)
• 2 tablespoons unsalted grass-fed butter (such as Kerrygold)
• 1 tablespoon MCT oil (medium-chain triglyceride oil)
• 1/4 teaspoon vanilla extract (optional)
• 1/8 teaspoon ground cinnamon (optional)
Step 1:
Brew 2 cups of coffee using your preferred brewing method with freshly ground medium-dark roast beans
Step 2:
While coffee is still hot, carefully transfer it to a high-powered blender
Step 3:
Add grass-fed butter, MCT oil, and optional vanilla extract and cinnamon to the blender
Step 4:
Secure the blender lid tightly and blend on high speed for 20-30 seconds until the mixture becomes creamy and frothy
Step 5:
Pour immediately into a large mug and serve while hot
Q: Why does the coffee need to be blended?
A: Blending creates an emulsion of the fats with the coffee, resulting in a creamy, latte-like texture and helps distribute the fats evenly throughout the drink.
Q: Can I use regular butter instead of grass-fed butter?
A: While regular butter will work, grass-fed butter is recommended for its higher nutrient content and better flavor profile.
Q: Why do I feel jittery after drinking this?
A: Start with less MCT oil and gradually increase the amount over time, as too much MCT oil can cause energy spikes in sensitive individuals.
• For best results, use high-quality, freshly ground coffee beans.
• Grass-fed butter can be substituted with ghee for dairy-sensitive individuals.
• Start with 1 teaspoon MCT oil and gradually increase to avoid digestive discomfort.
• Coconut oil can be used instead of MCT oil, though results may vary.
• This recipe is keto-friendly and gluten-free.
• Contains dairy (butter).
Serve immediately while hot and frothy in a large mug. The drink should have a creamy, latte-like consistency with a light foam on top.
This beverage is best consumed immediately after preparation. Storage is not recommended as the emulsion will separate and the coffee will lose its optimal temperature and texture.
Brew coffee just before blending to ensure the final drink is piping hot. Have all ingredients measured and ready before brewing coffee.
- Use very hot coffee to ensure the butter melts completely
- Start with less MCT oil and gradually increase over time to avoid digestive issues
- Ensure blender lid is completely secure to prevent hot liquid accidents
Try using ghee instead of butter for a dairy-free version, or add 1 scoop of collagen peptides for additional protein. For a mocha version, add 1 teaspoon of unsweetened cocoa powder.
Enjoy alone as a complete breakfast or pair with keto-friendly breakfast options such as eggs or sugar-free pastries.
Suitable for year-round consumption, particularly appealing during cold weather months
Contains dairy (grass-fed butter). Can be made dairy-free by substituting butter with ghee or coconut oil.
