I love coming up with new ways to enjoy food on this plan. Creating something that satisfies my constant search for flavor and my need for nutrition is always a win for me. This is an updated version of my favorite bullet-proof coffee, and the precursor to my latest bulletproof recipe – bulletproof yerba mate latte.
Summers in Pacific Grove are mild to say the least. The combination of our usual fog bank and the smog from the fire in Big Sur has made for a cold and dreary morning. This mocha is going down well.
I’m so grateful that black coffee has zero calories. It’s like a blank canvas to add whatever is needed or wanted to fit into almost any dietary plan. To make this recipe iced, add an extra 5 ice cubes and use luke-warm or room temperature coffee. The iced version definitely works better with MCT instead of coconut oil, as it is liquid at room temperature. You won’t get any floating white oil clumps left over after blending.
I add an extra bit of cinnamon powder to mine to pump up the thermogenic effects of this brew even more. Cinnamon has been shown to help maintain healthy blood sugar levels. It’s also delicious so, why not?
- 12-16 oz. brewed fair trade coffee of choice
- 1 tbsp. MCT or coconut oil
- 2 tbsp. canned light coconut milk
- 1 tbsp. unsweetened fair trade cocoa powder
- 1/2 tsp. cinnamon powder (optional)
- 1 tbsp. agave syrup
- 5 ice cubes (for iced coffee)
Combine all ingredients in blender until smooth. Enjoy immediately.
Everyone has their morning (and late afternoon) vices to help them get through the day. Mine just happens to be delicious, creamy, fat burning coffee.
At least until it’s a socially acceptable time for cocktails.
Remember to like, share, and comment with your thoughts below!
P.S. – If you loved this recipe, be sure to check out my bulletproof yerba mate latte recipe for a new spin on this concept with an extra antioxidant boost.
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