This bulletproof coffee recipe has been my go-to for a long while now! I actually started making this when I did my first Whole30. I always added maple syrup into my coffee and freaked out when I knew I wasn’t going to be able to do that anymore. This combo really helped me get through my first Whole30 and I”ve stuck to this bulletproof coffee since! I call it my basic bulletproof coffee because I use it as a base for any flavored coffee that I want to make. If I’m feeling like having a mocha, I’ll add in some cacao powder. If I’m feeling festive and want a PSL, I’ll add in some pumpkin puree, pumpkin pie spice, and maple syrup. Easy as that! I love to use coconut milk because it adds creaminess to the coffee, but you can totally use whatever milk you’d like. The ghee and the coconut milk add somewhat of a natural sweetness to the coffee, which I love.
This recipe is so customizable. If you don’t have ghee and can tolerate dairy, add in some butter. If you don’t do ghee or butter, use some coconut oil or coconut butter! If you want to up the healthy fats, add any additional sources of fat, like MCT oil, coconut oil, coconut butter, etc., or just increase the amount of coconut milk or ghee. If you want to add some sweetness, you can add maple syrup, honey, or whatever sweetener you prefer. I love adding collagen peptides to my coffee because of the amazing benefits, but also because it adds a bit of protein. The healthy fats really help to keep me feeling satiated and I feel that, for me, it helps slow down the absorption of the caffeine. Cinnamon has got its benefits too, but I am just obsessed with the flavor!
Paleo | Whole30
- 1 1/4 cup organic brewed coffee
- 1/4 cup canned lite coconut milk (or milk of choice)
- 1/2 – 1 tsp vanilla bean ghee (or regular ghee with a splash of vanilla extract)
- 1 scoop collagen peptides
- 1/4 tsp cinnamon
- Place all ingredients into a blender or nutribullet, blend it up, and serve!