Holiday Spice Bulletproof Coffee and Coconut Snowballs. A snack Santa would enjoy.
In the winter I love warm drinks. Especially coffee. But I notice that I do best when it has fat in it. For me, half and half or cream don't work, as I react to dairy. So, I added almond milk, but that barely has any fat. Then I started putting collagen in my coffee about three months ago and saw a shift in how I felt. My hormones balanced, my skin was smoother, nails strong and digestion awesome. But I was noticed I was getting jittery from the coffee, even 1/2 caff. A friend of mine reminded me to add butter and coconut oil. Knowing my reaction to dairy, I opted for organic grassfed ghee and coconut oil. Wow! That was amazing!
I am a huge pumpkin spice fan and drink the Trader Joe's pumpkin spice coffee (I cut it with 1/2 organic decaf) in the fall. I tried their Winter Blend and it had a nice subtle spice. Checked the ingredients and knew I had to try and replicate it with organic coffee.
Here's what I came up with - a creamy blend of spices, a little different than the Winter Blend, but subtle and full of good flavor - cinnamon, clove, nutmeg and red and green peppercorns (I think they are the secret ingredient). Enjoy!
By the way, click here for my Coconut Snowballs recipe. They pair nicely with the coffee and are sweetener free, so RESTART® and 21 DSD friendly as well as Ketogenic.
Holiday Spice Bulletproof Coffee
from the kitchen of Healthy Decadence, Heather Fischer-Page
6 oz organic fair trade brewed coffee
2 t grassfed ghee
1-2 t coconut oil
1/4 c Califia Almond Milk (or homemade)
1 T collagen hydrolysate or collagen peptides (omit for vegan)
1/4 t ground cinnamon
1/8 t ground cloves
pinch of nutmeg
pinch of ground red and green peppercorn
In a saucepan, heat all ingredients until steaming. Froth with immersion blender and serve immediately.