Don’t Drink Bulletproof Coffee Again Until You Watch This (it changes EVERYTHING)

Ingredients

• 8 oz Ground Coffee (freshly brewed, hot)
• 1 tbsp Unsalted Grass‑Fed Butter (use for week 1; room temperature for easier blending)
• 1 tbsp Organic Ghee (use for week 2; no milk solids)
• 1 tbsp Virgin Coconut Oil (use for week 3; short‑chain saturated fat)
• 1 tbsp Macadamia Nut Oil (use for week 4; rich in omega‑7)
• 1 tbsp Avocado Oil (use for week 5; high in oleic acid)
• 1 tbsp Extra‑Virgin Olive Oil (use for week 6; monounsaturated fat)
• 1 packet Stevia or Monk Fruit Sweetener (optional) (adds sweetness without carbs)

Instructions

1. Brew Coffee

   Brew 8 oz of your favorite ground coffee using a drip machine, French press, or pour‑over. Aim for a hot but drinkable temperature (around 160‑170°F).

   Time: PT5M

   Temperature: 160‑170°F

2. Measure Fat

   Using a measuring spoon, measure exactly 1 tbsp of the fat assigned for the current week (butter, ghee, coconut oil, etc.).

   Time: PT30S

3. Combine Coffee and Fat

   Pour the hot coffee into the blender, add the measured fat, and add the optional sweetener if desired.

   Time: PT15S

4. Blend Until Emulsified

   Blend on high for 30 seconds until the mixture is frothy and the fat is fully emulsified.

   Time: PT30S

5. Serve

   Pour the blended coffee into a mug and enjoy immediately.

   Time: PT15S

Nutrition Facts

Calories

250

Protein

0 g

Carbohydrates

0 g

Fat

28 g

Fiber

0 g