how to make any drink "bulletproof"
I first hopped on the bulletproof coffee train over a year ago, and have not turned back since. However, after a bout with adrenal fatigue, I cut down on the amount of coffee I drank — I try to limit it to one cup or less each day.
Since then, I've gotten into bulletproof matcha; basically, I use the same superfoods as I do in my bulletproof coffee, along with quality fat and quality collagen to get a frothy, creamy, satisfying drink. This technique can be used for a variety of drinks, from bulletproof hot chocolate to bulletproof golden milk, and even bulletproof Earl Grey.
The world is your oyster!
Bulletproof Matcha (Or Coffee, Tea, Hot Chocolate + Golden Milk)
serves: 1 | time: 2 minutes | Paleo, vegan-option
- 1 tbsp ceremonial grade matcha
- 1 tbsp MCT oil or coconut oil/ghee
- Sprinkle of cayenne
- Splash vanilla extract
- 16 oz hot water
- 1 tsp each of ashwagandha, gelatinized maca, spirulina, cordyceps + reishi*
- 1 scoop collagen (about 2 tbsp or 1 travel-size packet), optional (omit to make vegan)
*These are the adaptogens I like using; you can take these out completely or swap with whatever you have on hand.
- In a blender, combine all dry ingredients.
- Add hot water.
- Add MCT oil and vanilla extract.
- Blend on high for about 15-20 seconds. (Major key — it makes it so frothy!)
- Pour into a mug & enjoy!
For holiday spice matcha, add cloves, cinnamon, nutmeg, ginger, turmeric, and black pepper.
For iced matcha, combine all ingredients with 2 oz of hot water and blend. Then add 14 oz of cold water and blend again. Pour over ice.
For bulletproof hot chocolate, swap out the matcha + hot water for a low-sugar hot chocolate blend or 1 tbsp cacao powder, sprinkle of cinnamon + 1 tbsp of honey. Add 1:1 ratio of hot water to hot unsweetened almond milk. Bonus points if you want to add 1 tbsp of flaxseed meal to make it thicker, melt 2-3 squares of 90-100% dark chocolate to make it richer, or add 1 tbsp of chocolate tahini to make it sweeter.
For iced bulletproof coffee, use 14 oz of cold brew. Combine all ingredients with 2 oz of hot water and blend. Then add the cold brew and blend again. Pour over ice. Add an extra espresso shot for more flavor.
This post may contain affiliate links. All proceeds go towards maintaining and running this blog — thank you, as always, for all your support!