I have always been a coffee drinker at heart, but never really cared about the caffeine. I just loved the taste! Early on in my AIP days I used to go sit in coffee shops to do work just so I could smell the sweet, roasty aroma… Sounds crazy right? While I have accepted the fact that coffee doesn’t love me, I still miss that comforting morning cup. This herbal coffee has become my new morning obsession! The combination of roasted dandelion root and chicory tastes so much like coffee I was shocked. It has a robust, earthy taste with a slight bitterness that is reminiscent of the real deal. Plus it has so many health benefits like supporting healthy liver function!
What is Bulletproof Coffee?
Traditionally it is coffee that has been blended with grass-fed butter and MCT oil, making it high in calories and healthy fats. Obviously to make this version Autoimmune Protocol Friendly I used herbal coffee and subbed the grass-fed butter for high fat coconut milk and kept in the MCT oil. MCT oil is different from traditional coconut oil because the fatty acids have been broken down into a more easily digested and absorbed form so the body can use them more rapidly. I also added in some collagen powder to my version to boost the nutrient density. One cup of this herbal coffee has approximately 450 calories all from healthy fats and collagen-based protein.
Bulletproof Herbal Coffee (AIP/ Paleo)
1 bag of roasted dandelion root tea
1 tsp chicory root
1 cup water
1/3 cup coconut milk
2 TBS MCT oil
2 scoops collagen powder
dash of cinnamon
drizzle of honey
Add the chicory root to a loose leaf tea steeper and place inside a coffee mug along with the roasted dandelion root tea bag. Bring the water to a boil and pour over the tea. Allow the tea to steep for about 5 minutes. Meanwhile, add the coconut milk, MCT oil, collagen powder, cinnamon, and honey to a high powered blender. Remove the tea bags and pour the steeped tea into the blender and blend on high for 20 seconds. Pour into a large mug and enjoy!