I can’t get through the day without two mugs of my keto coffee.
You’ve probably heard of bulletproof coffee, that is trademarked and thus my link to the site. This is my version of it…
I use a French Press, because… coffee.
It’s the only way to go. I like it really strong.
So grab a mug, a jar for shaking and go get a French Press.
Inside the jar I add about:
1 Tbls of Organic Unrefined coconut oil –I love the taste of coconut, if you don’t use refined.
1 Tbls of unsalted Kerrygold Grassfed butter.
–Then the optional stuff, I sprinkle in some clove, cinnamon, and a drop or two of Orange Essential oil. (Add Nutmeg to that to make “Pumpkin Spice”) I accidentally put chili powder in once instead of clove and it was a nice surprise 🙂
I use an old coconut oil jar for the mixing. Some people like to use a blender for this –Meh, too much to worry about and clean, it’s possible to shake the jar hard enough to make an emulsion of the oil/butter and coffee. And you DO want to shake it into an emulsion, if you just stir it the oil sits on top and that makes for a greasy first few sips.
Here is what it looks like, everything in the jar:
Next, pour in the coffee…
Find a lid that you can tighten well –otherwise you get a steamy, pressurized surprise when you start to shake it 🙂
Shake it wicked good, it will get hot… so I shake it really fast, swap hands and then eventually grab a dish cloth to wrap around it so that I don’t burn my hands 🙂 You want the coffee to be hot, it helps everything blend better.
After I mix it, then I add about 1/4 cup of coconut milk and give it another shake before throwing it in the mug. Use Organic canned coconut milk, don’t buy that commercial shiz full or preservatives and additives. I suppose you can skip this step, but coconut milk is a good fat when you’re looking to boost your fat intake.
Voila! Drink it while it’s hot. The way I make it has about 30 grams of fat. Use more or less to fit your keto ratio.