Iced Bulletproof Coffee | CNR Kitchen, Northbridge
[glutenfree] [dairyfree] [eggfree] [vegan] [paleo]
I know we are heading into winter in Western Australia, but somewhere in the world it is Summer! and we all know that an ice cold coffee is just the thing on a hot day.
This is the recipe that we used at CNR Kitchen and it was extremely popular… we used the brand of Bulletproof Coffee beans.. but just use normal coffee beans if that’s what you have..
For those who don’t know about bulletproof coffee beans let’s take a moment and I will explain..
Bulletproof Coffee Beans are treated differently from normal coffee beans at the harvesting, processing and drying stages of the coffee cherries.
Most brands of coffee use the Dry Method for the processing stage.. this means that they leave the coffee cherries to dry out in the sun and in the process mold accumulates and is absorbed into the cherry which then transfers into the coffee when you make it.. some of us are sensitive to this mold and some are not.. so of course it’s a personal preference… and whether you use bulletproof branded coffee or not this drink is still AMAZING!
I’m a comfort food girl so this little number ticks all the boxes 🙂
It’s full of energy. Gives an even, stable energy boost. Creamy. Rich + Satisfying.
Drink up people’s! The caffeine hit is gentle but very effective!
As you will see in this recipe I use some soaked cashews to help make a ‘creamy’ drink.. Cashew Cream is a staple in my kitchen.
You can use cashew cream in place of dairy cream in any recipe. You can cook with it and get excellent results.
- 1C Brewed Bulletproof Coffee
- 6 blocks Ice
- 1t Natvia (Truvia)* **
- 2T Coconut Butter
- 1/4C soaked cashews
- 250ml purified water
- All ingredients into the blender.
- Blend together. Start on Speed 3 for 10 seconds.
- Turn Speed up to 10 slowly.
- Blend for 25 seconds.
- Dont be afraid to let your blender run.. this is where the 'smoothness' happens.
- Keeps well in the fridge. It will separate but you just give it a stir before drinking.
- Keeps for 4-7 days.
- 2 Dates
- 1T Coconut Sugar
- 1T Agave
- 1T Rice Malt Syrup
- 1T Glucose
- ** this a hCG P3 recipe when you use Natvia (Truvia) or another natural sweetener.
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