Vegan Iced Bulletproof Coffee Latte

It’s still chilly outside, in fact, it’s snowing. And yet, here I am posting an iced coffee drink. But here’s what I’ve come to discover. TRUE iced coffee drinkers drink it year round, like my friend Nikki. I, on the other hand love hot coffee year round and iced coffee in the summer. Whatever way you enjoy it, you need this recipe. It will come in handy when you’re traveling or needing a cold brew to go. So let’s talk about the bulletproof coffee fad. Is it still a fad? And let’s talk about BUTTERLESS Iced Bulletproof coffee latte for my vegan friends. Commence the nerdy nutrition talk!

Oh and just so you know, this Vegan Iced Bulletproof Coffee recipe was originally posted in my MCT oil post. We’re moving it here and sharing it again (new and improved). Sound good?

The craze over the delicious, buttery coffee drink started back in 2013. Dave Asprey, the founder of Bulletproof Nutrition, created the recipe for keto coffee. He posted the recipe on his website and everyone went crazy for it!.

Bulletproof coffee is made with organic coffee, grass-fed butter, and either coconut oil or medium-chain triglyceride MCT oil. You can drink it hot or make iced bulletproof coffee.

An easy healthy way to use MCT oil is to make Iced Bulletproof Coffee Latte! No butter needed. Vegan and paleo friendly.

INGREDIENTS

10–14 ounces of unsweetened almond or coconut

drinking milk (divided)

1 to 2 tsp coconut oil (naturally refined for less coconut taste)

1 tbsp MCT oil (regular or vanilla – flavored)

(use less to begin with if you sensitive to fat or new to drinking bulletproof style coffee)

1/2c to 2/3c strong brewed coffee, prepared. (around 3-4 tbsp ground dark roast coffee brewed with 1 cup water.) – see notes for prep options

1/2 tsp vanilla or hazelnut extract

Optional sweetener of choice – 1 tbsp maple syrup, honey, or xylitol. (note- honey is not vegan)

INSTRUCTIONS

Before you brew —> Optional vegan milk ice cubes – First, mix 1/3 cup almond milk with 1 tsp naturally refined coconut oil, mct oil. Pour in ice tray and freeze. You can also just regular ice cubes, crushed ice, or frozen vanilla almond milk to freeze. Freeze fore 15-20 minutes or until ice cubes are formed. This is optional. If you prefer to skip the infused ice cubes, just use regular ice.

While the ice cubes are freezing, make your coffee. Brew coffee (3-4 tbsp of organic dark roast ground blend) with 1 cup or less water. I prefer using a french press or stovetop method. If using stove top, strain coffee in a french press or use organic filter. This method helps create bolder flavor and strength of brew. Perfect for iced coffee! (See notes).

Place strained coffee in large container and in fridge to chill.

Once the ice cubes have frozen and your coffee is cooled, remove from fridge.

Blend together the remaining part of your almond/coconut milk with MCT oil and the brewed coffee. You can do this in a blender or by hand. I prefer a blender to get extra frothy! Mix in the vanilla and any sweetener of choice (optional).

Pour the blended bulletproof coffee into two small glasses, then add your ice cubes on top.

Pour extra almond milk or coconut creamer on top and swirl together with coffee

Sip and enjoy as the ice cubes melt into your coffee giving it even more “buttery” flavor and energy!

NOTES

Coffee preparations – If you don’t have a french press, feel free to use regular drip coffee method. You will need at least 1/2 c or more strong brewed coffee.

RECIPES ADAPTED FROM https://www.cottercrunch.com/