Have you heard of bulletproof coffee? It is the process of using fats such as butter or coconut oil instead of milk or cream in coffee. It is done by blending the coffee with the fats to emulsify it into a drink that resembles coffee with cream (and it is delicious!). I’m not as big coffee drinker, but I love me some tea and hot chocolate. So today I am sharing my recipe for ‘bulletproof’ hot chocolate.
Bulletproof coffee/tea/hot chocolate is great for those of us who do not tolerate dairy well, as it is used as a cream or milk replacement. While some people use butter in their drinks, it is perfectly acceptable to use non-dairy alternatives such as coconut oil, MCT oil, palm oil, and even animal fats such as tallow. It also increases our consumption of essential fatty acids and tastes great!
Prep time: 5 minutes
Cook time: none
Makes: ~2 cups (1 mug full)
- 2 cups hot water
- 1 peppermint tea bag
- 1 tbsp cocoa powder
- 2 tbsp butter or coconut oil
- 1 tbsp maple syrup or other sweetener (optional)
- 3-5 drops peppermint extract if you like it extra minty
Boil the water and add to a mug with the peppermint tea bag. Let steep for 3-5 minutes and remove bag. Put peppermint tea base into blender with all other ingredients and blend until emulsified. Pour the emulsion back into a mug and enjoy!
To modify this recipe to be AIP compliant: Use carob powder instead of cocoa powder and coconut oil (or other non-dairy fat) instead of butter!
Since this is a very simple recipe feel free to play around with it! Let me know in the comments what crazy things you have tried. I also enjoy bulletproof earl grey tea.