A decadent spin on the classic Cappecino.
While I can take no credit for the “bullet proof” concept, I can appreciate its value. Classic bullet proof coffee contains grass fed butter and coconut oil. The premise of the concept is sustained energy from the increased fat content and nutritional value of these 2 ingredients. My version contains no butter, just a teaspoon of “Half Baked” coconut/pumpkin seed oil blend – highly nutritious and boasting enormous health benefits. I’m always looking for an easy, creative way to add coconut oil to my diet, and here it is. A big dollop of whipped coconut cream and a hefty dash of Up the Anti! Antioxidant/anti-Inflammatory spice blend, and you’re in for a quite a treat! Healthy and decadent!
“Bullet Proof” Coconut Cappecino Recipe
1 cup coffee
1 teaspoon “Half Baked” coconut/pumpkin seed oil
1 can coconut milk (refrigerated 24 hrs)
Sweetener of choice (optional)
Up the Anti! Spice blend (our blend of raw cacao, cinnamon, turmeric, ginger, cardamom and vanilla).
Add the teaspoon of oil to the coffee. I recommend a few pulses in a blender or Nutribullet to really emulsify the oil and make it nice and frothy.
Remove can of coconut milk from fridge (it will have separated into the cream layer and water layer). Remove the cream top with a spoon and discard the water(or save for a smoothie or different recipe).
Whip the coconut cream with an electric hand mixer, or a whisk. Add a dollop or two to the coffee. It will melt into it quite nicely! You can add some sweetner of choice to the coffee or whipped cream. (I like a little raw honey in the cream).
Finish with a generous sprinkle of Up the Anti! Spice blend for a nutritional punch.