I sound like a broken record by frequently blogging recipes and variations for how I drink Bulletproof Coffee™.
For those of you who don’t know, Dave Asprey created Bulletproof Coffee, which is coffee blended with butter and MCT oil. Or, more specifically, his recipe calls for using his Upgraded (mold-free) coffee beans to brew the coffee, which is then blended with grass-fed unsalted butter and his Brain Octane (a special amped up version of MCT oil that is supposed to give more brain power).
Here’s Dave making his delicious Bulletproof Coffee in a video.
I love Bulletproof Coffee and find myself making it in different variations to increase the nutrition, as most of you have seen over the years.
However.
My one complaint about my process is that adding the extra nutrition boosters…. takes extra time. Before I know it, I have 6 or 7 jars on my counter with spices, fats, etc. It can be messy and time consuming.
I had a lightbulb moment.
I thought, “What if I mixed the ingredients together, including all those extras I add… and froze them?”
Whoa.
Game-changer for me.
I mixed everything together that I normally put in my Bulletproof Coffee, froze them, and blended the frozen result into my coffee.
Now, I just grab a Bulletproof Cube from my freezer and blend it into my coffee. Done.
Like, so easy, I’m giddy.
Voila.
Bulletproof Coffee – Fast, easy, AND with all my extras.
I’m a bit in love with these cubes.
Ooooooh. Imagine the possibilities.
I can get creative and try other things. Where do I begin?
Let’s see… cinnamon, cardamom, cayenne pepper or cayenne tincture, chocolate powder, tonic mushrooms, etc. Plus, other ideas… using grass-fed ghee instead of butter and/or using more Brain Octane and not using the cacao butter.
Recipe: Golden Bulletproof Coffee w Bulletproof Cubes
15 to 16 Bulletproof Cubes (depending on your molds)
- 16 tablespoons grass-fed (unsalted) butter
- 10 tablespoons Brain Octane
- 4 to 6 tablespoons raw cacao butter
- Vanilla bean powder*
- Ground organic turmeric*
- Freshly ground black pepper* (here’s my favorite pepper mill)
- Warm the ingredients in a small pot, over low heat, stirring as needed, until liquid.
- Pour into silicone molds, stirring the mixture in the pot, as needed, to ensure the spices don’t fall to the bottom of the pot.
- Freeze overnight. Pop out of silicone mold (onto a plate so the turmeric doesn’t stain your counter).
- Transfer to a glass container and store in the freezer.
- Place a cube in your blender. Add up to 16 ounces of freshly brewed coffee.
- Blend.
- If adding upgraded grass-fed collagen, now would be a good time, and blend just briefly.
* Note: I didn’t give amounts of spices because that’s up to you. I estimated how many pods this recipe would make, and based on my experience of using the spices in coffee, added amounts of about: 1 tablespoon each of vanilla bean powder and ground turmeric plus about 32 grinds of fresh black pepper.
I also want to say… Dave Asprey, creator of the original Bulletproof Coffee recipe doesn’t like black pepper because of mold issues, but I still use it when incorporating turmeric in a recipe. The black pepper enhances nutrition of turmeric so it’s worth it to me.