Iced Turmeric Bulletproof Coffee
November 13, 2017 | Cooking time:
I am currently loving having this bulletproof coffee as my breakfast instead of my usual veggies, eggs and avo. It’s so fast and I then I get hungry earlier for lunch (as opposed to the 3pm lunch I often have). I also feel that it had benefited by digestion because I am putting less pressure on my system first thing in the morning to try and digest a big meal…andddddd sometimes by dinner, I would be like “argghhhhh I’ve already cooked 2 meals today I can’t be bothered cooking another!!!” But now I’m really enjoying my lunch and dinner!
PLUS – it tastes so damn good.
2-3 Tbsp high-quality, ground, organic coffee beans (I use Bulletproof)
1 scoop of Vital Proteins Collagen Peptides
2 heaped Tbsp coconut butter (also called coconut paste)
1-2 Tbsp Brain Octane oil
1 tsp Turmeric Latte blend (or a shake of turmeric, cinnamon and ginger followed by a TOUCH of black pepper)
1 tsp cinnamon ground
1 large cup of ice cubes
- Brew the coffee using about 400-500ml of boiling water.
- In a high powered blender add the collagen, coconut butter, brain octane oil, turmeric blend and cinnamon. Once the coffee has brewed, add the coffee to the blender and blend on high for 10-15 seconds.
- Pour over the cup of ice and enjoy!