It’s a new year and time for me to get back on track and buckle down on this ketogenic lifestyle change. Unfortunately, in my research options I found that bulletproof coffee was going to have to be a staple that I would have to get used to. I’d read about bulletproof coffee before but was none too interested in this coffee that had butter in it. I mean, I LOVE coffee and I love butter, but there was nothing in my mind that said they should be put together! So I kept scrolling past all of those pins on Pinterest and put it out of my mind… until now. Thirty pounds in 30 days – depending on how quickly my body goes into ketosis – is what I’m looking to accomplish, which meant I had to get used to this idea of butter in my coffee.
Contrary to what all the other posts said, my first taste was pretty darn awful. I wouldn’t call it disgusting, but I was definitely planning on an angel-filled, euphoric experience that did not happen for me. More than being wasteful I hate trying to make myself suck down something I really don’t want, so I poured out my first failed cup and decided to go back and read a few more pins and see what I did wrong.
Some recipes said light roast coffee and some said dark roast. I don’t do light or medium roast, so of course I chose the dark roast recipe. Coffee, butter, coconut oil. Simple, right? Yeah, no. It looked delicious, but… not so much.
On my third (yes, 3rd) go-round instead of using the regular unsalted store brand butter that I cook with, I decided to suck it up and pay the two bucks more than I normally would for the amount of butter I got and bought the grass-fed, organic butter that all the recipes called for. I must admit that I was a bit leery and initially unimpressed, but sip after sip I could taste the difference that the organic butter made. I don’t know what’s in non-organic butter – and I don’t think I want to know – I can honestly say that I could taste a very drastic difference. There were no angels and no euphoria, but I figured that – at least for the purposes of weight loss – I could drink it. But I was still in search of the euphoria that everyone else had been talking about, so I did a bit more research and on a few posts I saw that some people used vanilla or maple syrup and/or cream.
So… on my 4th go round I figured that it was time to break down and buy an immersion blender (cheaper and takes up a lot less space than a blender) because apparently my NutriBullet is ok for lukewarm liquids but this hot coffee was just making a mess all over the place. Then I had to decide if I should use vanilla or maple syrup, but I thought either would have been too sweet for me and decided to nix that idea altogether. I did, however, add heavy whipping cream, and holy bulletproof coffee, Batman! That was one damn fine cup of coffee! Still no angels or euphoria, but I was much happier with this version than the others that I tried, and with each sip I got more and more addicted. I literally sat looking at this cup of coffee thinking, “I’ll never drink coffee the same way again.” When I’m at home I use flavored creamer, and when I go to Starbucks I don’t get cream or milk, but I always add hazelnut syrup, so my next task was to figure how to flavor it up without all the carbs and sugar and figured I would go on a hunt for pure extracts because sugar free syrups have an after taste that makes me want to rip off my taste buds, but 1. I wanted to try another cup of coffee with flavor NOW, and 2. My budget would not be happy with the price of pure extracts. The hazelnut and caramel syrups I had on hand contain 23g and 25g of carbs per serving respectfully, and with a daily net carb maximum of 50g, that was NOT going to work for me. The up side was the serving size was 2 tablespoons and I only wanted to use a half tablespoon, which would put me at about 5 – 6.5g carbs, and that I could live with. Holy shit… was exactly what I whispered to myself as I took the fourth sip of my fifth cup. I’d found my euphoria!
I contemplated putting a disclaimer of sorts somewhere in here about how this is a “pricier” cup of coffee because of the cost of the additions, but once I actually did the math and broke down the cost I found that it really isn’t a more expensive cup of coffee. The butter has 16 tablespoons per block which would be the least amount of servings you could get if you purchased everything else in the recipe, so I divided everything by 16 which would still leave you with extra coconut oil, flavored syrup, and whipping cream (if you use one tablespoon per serving). Without the cost of your coffee of choice, each cup of bulletproof coffee it comes out to $0.87 per cup for the add-ins. If you buy the 16-count box of Starbucks k-cups (I have a Keurig) from Wal-Mart for $10.98, each cup of coffee is $0.69 plus $0.87 for the add-ins totals $1.56, and if you leave out the flavored syrup it’s $1.31 per cup, both of which are less than what I would pay for a tall cup of coffee at Starbucks. Seriously.
I took a meeting at Starbucks a couple of days after finally falling in love with this coffee and actually took my own homemade brew with me in my travel cup! I mean, who takes a meeting at Starbucks and brings their own coffee??? Yep, this girl. That’s how good – and surprisingly cheap – this coffee wound up being! If you’re looking for euphoria in a cup of coffee, you just might find it in this one…