I’ve been reading up on Bulletproof coffee lately. I heard about it for the first time earlier this year and never gave it a try because generally I try to stay away from coffee (even though it’s so hard!) due to caffeine negatively affecting my rosacea.
Instead I’ve been blending pastured butter in my morning tea. Until now.
Bulletproof Hot Cacao. Not Hershey’s powdered cocoa, but raw cacao from Navitas Naturals (Whole Foods). I know there are other brands that sell it as well.
I’m a sucker for all things chocolatey, drinky, and warm. Then add some Bing Crosby on the sterio and I feel all kinds of spirit for the Holidays.
- 8 oz boiling water
- 2 tbsp unsalted Kerrygold butter
- 1 tbsp raw cacao powder (or regular cocoa powder)
- 1 tsp extra virgin coconut oil
- dash vanilla extract
- 1 tbsp full fat coconut milk (optional)
- 1 tsp raw honey (optional)
- Prep time: 2 minutes
- Cook time: 3 minutes
- Servings: 1
- Difficulty: easy
Boil a small pot of water.
Mix boiling water with all ingredients in a small mixing bowl.
Blend with an emersion blender or hand mixer until frothy.
Transfer bulletproof hot cacao to your favorite mug and drink up!