Confession time. I am the Colombian that doesn’t really drink coffee. {gasp} Quite honestly, it wasn’t until I started making Bulletproof coffees last year to kickoff intermittent fasting that I’ve really acquired a taste for coffee. I have now mastered the perfect iced coffee to keep me going through the week.
Remember, when I wrote about sneaking in green by drinking your veggies? This recipe is along the same lines in terms of the necessary tools. As summer is approaching, I’ve opted for iced coffees in the morning. This requires an extra step. On Sunday, I make it a point to French Press some Bulletproof coffee to pour into a silicone ice tray (intended for huge cubes for Old Fashioned cocktails) so I can have coffee ice cubes.
Here’s what it takes:
- 1 giant coffee ice cube
- 1 cup of your favorite coffee
- 1-2 tablespoons of cream, milk or half & half
- 1 tablespoons MCT oil
- 1-2 scoops of Vital Proteins collagen peptides
- Pour your coffee, cream, MCT oil, and collagen into the small Nutribullet cup or blender. Blend for a few seconds to ensure the collagen gets perfectly incorporated.
- Put a coffee ice cube in your travel cup and pour the blended mixture over top.
- Be on your merry way and sip happy!
The traditional Bulletproof coffee has butter or ghee instead of cream or milk. It certainly helps to blend the coffee to make sure everything gets nice and smooth, especially if using butter. If I don’t make an iced coffee, I’ll skip the Naturally Bliss Hazelnut creamer and instead use unsweetened cocoa powder and stevia to sweeten things up. Also, I am in love with the High Brew Coffee and I will make it a point to pop into Whole Foods to score a 32 oz. bottle to last me the week. This tasty time-saver is delicious in both flavors – Double Espresso and Mexican Vanilla.
Whether you like it hot or cold, start experimenting with the perfect blend that keeps you satiated and focused for hours.
XX- Sassy
