Bulletproof Coffee Recipe
Make Bulletproof Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee Base
Fats & Emulsifiers
Optional Flavoring & Sweetener
Method
Prepare Coffee Base
- 1
Brew
Brew 1.5 cups strong hot coffee using your preferred method (drip, French press, pour-over). The coffee should be piping hot so the fats melt and emulsify smoothly.
- 2
If you want an extra espresso kick, dissolve 1/2 tsp instant espresso powder into a tablespoon of hot coffee, then add back to the brewed coffee.
Combine Fats & Emulsifiers
- 3
Add 1 tbsp unsalted grass-fed butter (or ghee), 1 tbsp MCT oil, and 1/2 tbsp coconut oil to a blender or an immersion blender cup. These quantities yield a creamy, lightly frothy texture; adjust oils to preference.
- 4
Pour the hot brewed coffee into the blender over the fats. Secure the lid tightly before blending.
- 5
Blend on high for 20–30 seconds until the mixture becomes frothy and homogenous with a light crema on top. If using an immersion blender, blend directly in a heatproof container for 30–45 seconds, moving the wand to create consistent froth.
Flavor & Finish
- 6
Taste the blended coffee. Add 1 tsp sweetener of choice if desired, 1/4 tsp vanilla extract for aroma, and 1/8 tsp ground cinnamon for warmth.
- 7
If using salt, add a small pinch (about 1/8–1/4 tsp) to round flavors. Blend again for 5–10 seconds to incorporate any added flavorings.
- 8
Pour the bulletproof coffee into a pre-warmed mug. Serve immediately while hot and frothy.