Have you had mammoth (AKA bulletproof) coffee yet? OMG. You must. Okay – I know this is going to sound weird. But you have to trust me – it’s a combination of butter, coconut oil, and coffee, and it’s truly one of the most delicious ways I’ve ever had coffee. It’s rich without being sweet, as well as creamy and filling. If you’re like me and have your coffee an hour or more before you get around to breakfast, it’s extra nice because it’s so filling (hello, healthy fats).
I got the idea while watching a barista at Whole Foods make a mammoth coffee; she dumped a cup of coffee and a little container of pre-measured butter and coconut oil into a blender and whirled everything up before serving it in a coffee mug. What a process!
This method WAY easier, a lot faster, and less messy. All you have to add to these pods is boiling hot water – instant mammoth coffee!
Instant Mammoth Coffee Pods
Ingredients (for 12 LARGE pods; more butter and coconut)
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12 tablespoons (3/4 cup) of grass-fed unsalted butter
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12 tablespoons (3/4 cup) of coconut oil
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12 scoops of 1 and 1/2 teaspoon instant coffee, divided
Ingredients (for 12 SMALL pods; less butter and coconut)
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6 tablespoons of grass-fed unsalted butter
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6 tablespoons of coconut oil
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12 scoops of 1 and 1/2 teaspoon instant coffee, divided
Directions:
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Grease a cupcake tin.
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Melt coconut oil and butter in a pan.
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Using a tablespoon measuring cup, evenly distribute the melted coconut oil and butter into the 12 cupcake tins.
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Add 1 and 1/2 teaspoon of instant coffee on top of each pod of oil and butter.
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Put in freezer for half an hour.
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Use a knife to pop pods from the cupcake tin and place in freezer-safe plastic bag for storage (**store in the freezer!**).
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To make a cup of coffee, put pod in the bottom of a coffee mug and fill with boiling hot water. Stir and drink!
You lose a bit of the instant coffee because it sinks through the oil/butter to the bottom of the cupcake tin. So if you were feeling ambitious, you could freeze half the oil/butter in the tins, put the scoop of instant coffee on top of the solid surface, and then pour the remainder of the oil/butter on top and refreeze. This way, the coffee is sandwiched between the oil/butter. It looks prettier, but it’s an extra step, and I’m not really willing to do extra steps unless I’ve already had my coffee. Hah.
Other awesome coffee recipes:
Bulletproof coffee is SO yummy! Do you think this method blends it enough? I’ve always wanted to bring the supplies to work and make it there, but I worry about it not being blended.