Beverages, Recipes

Super Coffee (My Version of Bulletproof Coffee)

April 11, 2013

I don’t know if you have read it yet, but my most recent post was on whether or not we should drink coffee. While I personally do not think coffee is necessarily bad to drink, I do think it’s important to watch the quantity we consume. I try to stick to one small cup a day, give or take.

Super Coffee

While I believe quantity is important, I also believe quality is equally important. My recipe for super coffee is so satisfying, each sip will leave you feeling on air with all its rich, creamy goodness. It is a variation on this viral recipe going around called Bulletproof Coffee.

What is Bulletproof Coffee?

Bulletproof coffee is spreading far and wide over the interweb. Created by Dave Asprey of The Bulletproof Executive, Bulletproof Coffee combines grass-fed butter and coffee to give you energy that lasts all morning. David explains the importance of using good quality grass-fed butter and getting coffee that is “clean” (meaning chemical and toxin free).  To learn more about the original recipe and philosophy, click here.

Kick the “Creamer”

Have you ever looked on the back of the flavored creamers at the food store? I used to use these in my coffee every morning…but after I switched to real food, the horror of reading these labels shocked me to the core! I was a fan of the Coconut Creamers out there…but I wish I had used my super coffee recipe I have below instead of the fake, overly processed creamers on the shelf. This is what is in that creamer I used to use:

“WATER, SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, AND LESS THAN 2% OF SODIUM CASEINATE (A MILK DERIVATIVE)**, MONO- AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, COLOR ADDED, CELLULOSE GEL, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GUM, CARRAGEENAN, DISODIUM PHOSPHATE.” (source)

Partially Hydrogenated Soybean Oil? Carrageenan? Sugar? Artificial Flavors? Water? Where’s the cream? Where’s the coconut? It’s FAKE! And the powdered milk kind isn’t any better.

Go back to nature’s deliciously sweet and original creamer…cream! It’s delicious in your cup of joe; and use natural sweeteners like honey or maple syrup (trust me, you’ll love the taste it gives your coffee). Find out why it’s best to use natural sweeteners from Food Renegade.

Add the Superfoods

To make my super coffee, I jam-pack good quality coffee with lots of goodies that make it taste oh so delicious and more nutrient dense. I add in:

Super Coffee LoveSuper Coffee

The Fundamentals

8 ounces organic, fair trade coffee, preferably decaf or half-caf (like this)
heavy cream to taste (raw, if possible)
1/2 teaspoon grass-fed gelatin (like this)
2 teaspoons of unrefined or refined coconut oil (where to buy coconut oil)
2 teaspoons of ghee (where to buy ghee or how to make ghee)
raw honey to sweeten (optional)

The How-To

1. Brew your coffee as usual.

2. Add all ingredients and either blend or mix well.

3. Enjoy the satisfying deliciousness!

Cheerio!

Katie

Sources: Bulletproof Coffee, Coffeemate Coconut Creamer Ingredients, Whole Green Love: Carrageenan, Food Renegade: Dangers of Soy, WAPF: Vitamin K2, WAPF: Coconut Oil.

This post is a part of Simple Lives Thursday, Fat Tuesday, Sunday School, Simple Lives Thursday, Homestead Barn Hop, Tasteful Tuesday, Thank Your Body Thursday, Tasty Traditions, Whole Foods Wednesday, Sunday School, Make Your Own! Monday, Homestead Barn Hop, Melt in Your Mouth Monday, Meatless Mondays.

 

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40 Comments

  • Reply Mindy April 12, 2013 at 6:07 am

    We switched from that icky non dairy powdered creamer to real cream about two weeks ago and my husband and I haven’t looked back. Our coffee is just so much better now. I truly enjoy pouring it in my cup along with freshly brewed coffee and drinking it on the way to work. I don’t have that dismal zombie feeling that I usually got around 10:30. I also love coconut oil in basically anything. Thanks for the post. I never thought about ghee in coffee but it totally works!

    • Reply Katie April 12, 2013 at 2:08 pm

      Isn’t cream wonderful? I don’t know how I lived without it myself!

      – Katie

  • Reply Allison @ Frisky Lemon April 12, 2013 at 9:13 am

    I just started putting gelatin in my bulletproof coffee…and I love that it doesn’t change the flavor of the coffee at all. It’s okay been a few days, so I haven’t noticed any real changes yet, but it’s an effortless way to get some good, grass-fed gelatin into my day ;) Thanks for sharing!

    • Reply Katie April 12, 2013 at 2:06 pm

      Glad you tried it! It’s an easy way to sneak more gelatin into my diet without eating a ton of homemade gelatin. :-)

      – Katie

  • Reply Erin April 15, 2013 at 7:26 am

    I’ve been doing versions of bulletproof coffee for a few months now, but it NEVER occurred to me to add gelatin!!! You’re freakin’ brilliant!
    Thank you! Thank you!
    I’ve been trying to find ways to sneak more gelatin into my diet! Gonna start this morning.

    • Reply Katie April 15, 2013 at 7:45 am

      Happy to help! Hope it gives you an extra boost. :)

  • Reply Simplee Sue April 15, 2013 at 9:50 pm

    Never heard of this but need to look into it more. My hubbie drinks about 12 cups a day but just black.

    Consider yourself hugged,
    http://simpleesue.com/frivolous-friday-bacon-corn-pancakes/

  • Reply Ashley F April 16, 2013 at 8:39 am

    So, if you wanted to just go with straight Kerrygold instead of the ghee would you use a T instead of the 2t? I noticed it’s 2T in the original recipe for 2C of coffee

    • Reply Katie April 16, 2013 at 3:09 pm

      Hello Ashley, I sometimes use butter interchangeably with ghee for this recipe. I cut down on the butter/coconut oil in my recipe from the original recipe since it mine is only for 1 cup of coffee verses two cups in the original recipe. But you can add as much butter as you like! I sometimes add a little extra in myself. :)

      Hope this helps!
      Katie

      • Reply Ashley F April 16, 2013 at 6:56 pm

        Ok. So, how much do you usually add if you use butter?

        • Reply Katie April 16, 2013 at 7:08 pm

          I use between 2 teaspoons and 1 tablespoon.

          • Ashley F April 16, 2013 at 8:38 pm

            Thanks

  • Reply crystal April 17, 2013 at 4:25 pm

    is it best to dissolve the gelatin in a lil water before adding to the coffee to blend it all up?

    • Reply Katie April 17, 2013 at 5:18 pm

      Actually, you can dissolve the gelatin right in the hot coffee. It works great for me! Dissolving it in a little water would also work if you want to make extra sure that it gets all combined.

  • Reply Kendahl @ Our Nourishing Roots April 17, 2013 at 6:27 pm

    I never thought of putting gelatin in my coffee. Awesome idea! I am a little squeamish when it comes to gelatin, but I love it in broths and homemade jello. I need to branch out and see how I do with this one!

    • Reply Katie April 17, 2013 at 7:10 pm

      One day it just hit me, I should put gelatin in the my coffee! I couldn’t believe I never thought of that before. I was squeamish with gelatin for a while too, so I just pretend that it’s a magic powder that makes things gel and picture the fruit cups my Granny used to make me. I hope you like it in your coffee – it’s almost like it’s not even there! ;)

      Good luck!
      Katie

  • Reply Mary April 17, 2013 at 8:00 pm

    Sitting here enjoying my first cup of this yummy coffee with my feet soaking in a mineral salt bath. Pure bliss.

  • Reply Laurie April 22, 2013 at 2:43 pm

    I never heard of the Bulletproof coffee. And I am usually not a coffee drinker. I just came up with a drink while we were away traveling. I always need extra help with fiber, if you know what I mean.
    I soak 1 – 11/2 T chia seeds in 1/4 cup water. Add to coffee once made. See next sentence.
    While that is soaking, I take 1/2 tsp real coffee with 1 tsp decaf and run that through my drip filter with about 1/2 cup boiling water.
    To this I add 3 drops chocolate stevia, 2 tsp coconut oil, big dollop cream and top up with milk.

    I don’t really need the coffee. I just use it for flavoring and my husband swears it has a laxative effect. This drink is a real treat and I have been making a big mug everyday. Does seem to help.

  • Reply Sherri @The Well Floured Kitchen April 25, 2013 at 6:19 pm

    I do drink two mugs each morning, with organic whole milk, because I don’t like it too light. I have heard of bulletproof coffee, but I haven’t tried it. I do love my grass fed butter on everything, so why not coffee?

  • Reply Michelle D. May 9, 2013 at 11:51 am

    Have you tried mixing up the ingredients, except for the coffee, ahead of time? Like making up your own ‘creamer’ to take with you or to have a small container ready in the fridge? Just curious. :)

    • Reply Katie May 9, 2013 at 3:50 pm

      I haven’t tried that but I should! I will have to start experimenting in the kitchen and see what I can come up with. :)

      –K

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  • Reply Jennifer August 12, 2013 at 10:53 am

    I wonder if you could flavor this with some extracts or cinnamon? I love my vanilla flavored creamer! But like any recipe, I try the original before playing around. Just thought I would see if you tried it or recommend it.

    • Reply Katie August 14, 2013 at 7:38 am

      Sure! I have not personally tried this, but I would start by adding small amounts since extracts can have an alcohol taste. One tip, get some vanilla beans and mix them into your cream – instant vanilla cream, and add some honey for sweetness. :)

      Hope this helps!
      Katie

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  • Reply Debra September 21, 2013 at 6:49 pm

    I can’t drink coffee it causes massive indigestion, I do drink Chai Tea and wonder if this would work with it as well?

    • Reply Katie September 21, 2013 at 7:28 pm

      You could certainly try it! I believe you will get the same result if you like your chai tea with milk. :)

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  • Reply Steffani October 15, 2013 at 3:32 pm

    So there is supposed to be an oil slick on top of you coffee right? I try and blend this as well as I can but I had to ask.

    • Reply Britney January 25, 2014 at 7:59 am

      I just started doing this a couple weeks ago… I use my magic bullet and it all gets blended with no oil slick. I also throw in an egg yolk or two to round out the “meal”.

      • Reply Katie January 25, 2014 at 11:29 am

        Awesome tip, Britney! I use an immersion blender and get the same effect. :)

    • Reply Sandra Mort April 5, 2014 at 9:20 am

      I find that using replacing the coconut oil with coconut manna/paste helps to keep the oil from separating quite so much. If you put a lid on the cup and make a habit of giving it a little swirl before taking a sip, that also helps. Just make sure you close it first! :) I also prefer to use whole milk to cream and just equal amounts coffee & milk.

      I’m not squeamish about the idea of gelatine but the texture. I don’t like gelatine molds or desserts in most cases and the slippery texture of it makes me gaggy. I wonder if mixing it in with the manna might help disguise that also.

      In the summertime, I like to make something similar with cold pressed coffee, ice and the coconut manna. It’s like a frappuccino but unsweetened.

      • Reply Katie April 7, 2014 at 9:48 am

        Sounds delicious!! I’ll have to try the manna. :)

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  • Reply amanda July 30, 2014 at 10:05 pm

    LOVE THIS!!!! Even though i drink my coffee black, whenever i make your recipe i have it light and sweet :) delicious and i tell all my friends about it!

    • Reply Katie July 31, 2014 at 10:35 am

      So glad you enjoy it! :)

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