Bulletproof Coffee Recipe

INGREDIENTS

• 250ml strong freshly made coffee (about a full mug)
• 1 tablespoon Ghee
• a small splash of milk or cream (optional, to taste)

STEPS

1.  Brew 250ml (about a full mug) of strong freshly made coffee using your preferred ground coffee.
2. Pour the hot coffee into a blender.
3. Add 1 tablespoon Ghee and blend for 20–30 seconds until completely combined and a light, creamy foam forms.
4. Taste and add a small amount of milk or cream if you prefer a milder coffee.
   
5. Pour immediately into a warmed mug.
   
6. Serve hot and drink while freshly blended.

NOTES

Why Ghee and not butter or MCT oil?

Most bulletproof coffee recipes use unsalted butter or MCT oil. Ghee is often preferred because the milk solids have already been removed, so it blends into a smoother foam without the faintly milky taste butter can leave, and it tends to sit more easily for anyone a little sensitive to dairy.

A note on context:

Blending fat into a hot drink for a rich, warming, calorie-dense start to the day isn't a new idea — it echoes Tibetan butter tea, made for centuries by churning yak butter into hot tea. The Ghee version is really a modern, coffee-based descendant of that older tradition.