“Bulletproof Coffee” is a recipe developed by Dave Asprey, made from low-toxin coffee beans, MCT oil and ghee. This blend is meant to give you an optimal burst of energy, easy to use brain food (in the form of the MCT oil) and the fat also helps with the body’s use of caffeine. MCT stands for medium chain triglyceride, a medium chain fatty acid, which the body uses more efficiently as fuel than short or long chain fatty acids.
Bulletproof coffee has become a staple in my breakfast rotation – although I admit that I don’t use the mico-toxin free “clean” coffee advocated by the Bulletproof brand. I just use my favorite coffee, grind it fresh and blend with the other ingredients!
I also like to add nutmeg or cinnamon, and usually a bit of Stevia, to my coffee. These spices have health benefits of their own. Both have antibacterial properties, aid with digestion and to stabilize blood sugar levels.
But what about the caffeine?
Yes, its true caffeine is not great for you, which is why most days I do a fatty latte with no caffeine for breakfast – like this one here.
That said, we all handle caffeine differently and its about finding your own personal threshold and what works for you. Just a few months ago even, caffeine and I did not get along well due to my already elevated stress levels. (More on that here). So, keep in mind that your caffeine tolerance may also change!
In smaller doses, caffeine will simply boost most individual’s metabolisms, providing a corresponding energy boost. However, if you consume too much, it actually overstimulates the nervous system and depletes energy in the long term. Pay attention to the quality of your energy boost – if that “wired” feeling accompanies it, you’ve probably surpassed your limit! Ignoring these signals from your body can end up contributing to issues like adrenal fatigue.
How to make Bulletproof Coffee
Now that I’ve done my due diligence in advising you to consume in moderation – this stuff is super delicious so if you can tolerate it, go for it!
This is how I make mine:
3 tablespoons freshly ground coffee, made in my French Press
1 tablespoon grass-fed ghee (can substitute organic, grass-fed butter if needed)
Pinch Ceylon cinnamon or nutmeg
A few drops liquid stevia
STEP ONE: Brew your coffee. If you don’t use a French Press, make about 6 oz of coffee however you’d like!
STEP TWO: Combine coffee and other ingredients in Ninja or other high speed blender.
STEP THREE: Enjoy!