Lifeproof Coffee

Image by Joe Pineda

2 servings
10 minutes

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• 2 ½ heaping tablespoons ground coffee beans
• 1 teaspoon – 2 tablespoons MCT oil (C8 caprylic acid, if possible)
• 1-2 tablespoons grass-fed, unsalted butter or 1-2 teaspoons of grass-fed ghee.

optional additions:

• 1/2 cup coconut milk
• 2 tbsp Cocoa powder
• 2 tbsp Maca powder
• 2 tbsp Turmeric powder
• 1 tbsp coconut manna
• 1 tbsp grass-fed collagen powder
• 1 tsp cinnamon
• 1 pinch Himalayan salt

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1. Brew 1 cup (8-12 ounces) of coffee using filtered water with freshly ground coffee beans. Use a French Press for ease of use and to preserve beneficial coffee oils that paper filters keep out. Allow the ground coffee beans to steep in the French Press for 4 minutes, then slowly push the plunger all the way down.
2. Pour the coffee into a cup to cool, or directly in a blender to begin adding the remaining ingredients.
3. Add MCT oil (start slow with this stuff – it’s powerful!) and grass-fed, unsalted butter or grass-fed ghee.
   
4. Add cocoa, maca, and turmeric powder, as well as, coconut milk and manna, cinnamon, and salt.
   
5. Mix it all in a blender for 20-30 seconds until it looks like a creamy latte. There will be a good amount of foam on top.
   
6. Finally, add the collagen powder and blend on a low setting until adequately mixed (this is added last in an effort to avoid protein degradation).
   

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Tips:

• When selecting coffee, seek organically-produced beans, to avoid contamination of pesticides. In addition, to avoid mycotoxins (mold), select coffee beans that are sourced from a single origin - in other words, avoid coffee blends.
  
• If a sweeter beverage is desired, feel free to add a tablespoon of raw honey. Avoid adding the honey when the beverage is scorching hot to prevent nutrient degradation.
  

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