The minty freshness combined with the smooth aromatic coffee makes this iced peppermint bulletproof coffee an absolute necessity in a hot Australian summer – ditch the ice and it makes a warm cup of minty coffee goodness…..SO GOOD!
The amount of MCT oil in this recipe might make your stomach upset, so if this is your first rodeo, then I would recommend only using a teaspoon of MCT oil in your drink, just to be on the safe side 😉
I was inspired to create this recipe only because peppermint is making a comeback to my taste buds. It’s truly a fantastic taste. Now, I know that some of you might be like “dude… keep that stuff for brushing your teeth ONLY”, but I really enjoy mint, and chocolate mixed together, or mint and bitter (like coffee), It’s truly refreshing!
This mainly started as an experiment on getting some pouring photography started. It is an art to get a nice flow of your photo without everything being super blurred, and I haven’t mastered it yet, but be sure to keep your eyes peeled as more “flowing” style photos come into play!
Enough about photography, let’s talk about the recipe. So, bulletproof is sort of a loose statement these days. Initially, it was regarded as being low mold, and that’s it. In theory, mold can wreak havoc on your life in many different ways, and Dave Asprey from Bulletproof can definitely tell you more about this style of living.
From mold free living, out of that came a high-fat diet, because inherently a high-fat diet is safely restricting most foods that can contain mold, mostly sneaky carbs, or sugars etc. So keeping inflammation down really helped Dave with his ability to contain the mold symptoms.
I hope you enjoy this recipe as much as I did creating it. Its always so much fun to spontaneously put up a post that’s outside of schedule, and a little bit different to what I normally post. If you liked this post, comment below and I’m sure I’ll be creating more!
Iced Pepermint Bulletproof Coffee
- Mix the cream, MCT oil, peppermint extract, natvia and warm water in a small separate glass.
- Boil the kettle and make a shot of espresso your way (I like using the minipresso by Wacaco)
- Place the ice in your cup, and first pour the MCT oil and cream mixture over the ice, followed by your shot of espresso. Enjoy!
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