Try this matcha spin on the popular Bulletproof Coffee trend!
Maybe you’re already way into your matcha in the morning. Perhaps you already know the joys of that first eye-opening sip of matcha deliciousness.
But did you know it can get even better?
This spiced bulletproof matcha recipe, based on Dave Asprey’s Bulletproof Coffee, will allow you to have your matcha in a whole new way—with butter and coconut oil added to your morning cup!
If you’re unfamiliar with Bulletproof Coffee, it was a huge trend a couple years ago that was heralded for its amazing taste and its ability to make you feel full, energized, and focused for hours on end. The addition of butter is also supposed to help you lose weight by burning energy slower and longer throughout the day, therefore cause drinkers to eat less.
The idea is also that, rather using cream in your coffee, the butter works better because it has more butyric acid, which possesses anti-inflammatory properties, promotes brain function, and aids with stomach health. Butter also has more vitamins than cream (such as A, D, and K2), and is lower in sugar.
Of course, a matcha version of this had to be created!
First of all, matcha tea gives you the same energizing caffeine that coffee does—only it eliminates the energy crash that you get with coffee because the caffeine is balanced out by matcha’s L-theanine, an amino acid that gives you a calm relaxation for hours after you drink it. So, you’re automatically doing better with matcha than you’re doing with coffee.
In addition, by adding the “bulletproof” elements, you’re cutting out the problems of cream and substituting it with the good butter properties.
It may sound crazy, but it’s worth a shot, no?
Furthermore, with this spiced bulletproof matcha recipe, if you need a little more sweetness, add more raw honey to taste—or try the optional vanilla/coconut cream topper provided below.
Spiced Bulletproof Matcha RecipePublished: 2017-04-01
- 12 ounces boiled water
- 2 teaspoons Epic Matcha green tea powder
- 1 teaspoon cacao powder
- 2 teaspoons virgin coconut oil
- 2 teaspoons unsalted, grass-fed butter
- 1 teaspoon ground Ceylon cinnamon
- Raw honey (optional)
- 1 can coconut cream and 1 teaspoon vanilla extract (optional topping)
- Place the matcha powder in a measuring cup at least 4 cups in size.
- Next, add the boiling water, coconut oil, butter, cacao powder, and cinnamon, and blend until well-mixed and frothy. (It’s best to use a hand mixer.)
- If you’ve chosen to use honey, add it now.
- Place the can of coconut milk upside-down in your freezer for 5 minutes. The cream will separate from the liquid this way.
- Open the can, pour the liquid out, and remove the cream.
- Add the coconut cream to a separate mixing bowl. Add the vanilla extract, and whip together until it’s the consistency of whipped cream.
- Finally, dollop the whipped coconut/vanilla cream on top of the hot matcha drink.
For the optional vanilla/coconut cream topping: