Pour hot coffee into a blender. Add the grass-fed butter and coconut oil, plus any extras like spices or sweetener if preferred. (Use caution when blending hot liquids!)
Blend for 30 seconds until frothy and creamy.
Enjoy. You could also use an immersion blender or just melt the butter and oil on top of your hot coffee but I don’t prefer it that way…it ends up like an oil slick. If that’s your thing though, that’s okay :)
by Steph Gaudreau
Pumpkin Spice (per 1 cup): add 1 teaspoon pumpkin puree + a dash of cinnamon and nutmeg
Mexican Chocolate (per 1 cup): add 1 teaspoon cacao (or cocoa) + a dash of cinnamon and chili powder
Bulletproof® Chai (per 1 cup): substitute 1 cup of brewed chai tea instead of coffee
Iced Bulletproof®-Style Coffee: prepare the coffee as below, then chill and pour over ice. Trying to do it the other way around (by making cold coffee then blending in the fats) won’t work because the fats won’t emulsify.