Not Your Average Bulletproof Recipe
Egg-yolk Bulletproof Coffee | Adaptogenic Bulletproof Coffee | Salty Bacon Bulletproof Chocolate Coffee
Looking for a way to spruce up your morning coffee drink? Well, look no further. Assuming that you are familiar with the regular Bulletproof Coffee — which is made by blending grass-fed butter or ghee and C8 oil into your morning cup of joe to help kick cravings, boost energy, and make you feel great (plus it tastes great, too). But let’s be honest, sometimes you are looking for something different. That’s why we have selected three major upgrades to your average Bulletproof Coffee recipe.
Egg-yolk Bulletproof Coffee
Egg yolk coffee may not sound very appealing, but it is actually a coffee recipe that is widely used throughout Asia in various forms. The egg yolks add a mild flavour that goes well with coffee and creates a much creamier beverage (with more foam). You can add egg yolks to your coffee (or other fat-rich beverages) to vary up your fat intake and include the vitamins and nutrients that you won't get from butter or coconut oil.
INGREDIENTS
(for 2 servings or 1 large serving)
1 ½ cup (350 ml) of freshly-brewed NoordCode Pure Coffee
3 egg yolks
1 tsp of Erythritol or another sweetener of choice
¼ tsp of salt
DIRECTIONS
1. Brew your coffee with 1/2 the amount of water you would normally use if you want to have a strong coffee flavour.
2. Start by brewing your coffee and preheating your blender with some hot water.
3. Separate the yolks from the whites and add the yolks to the blender.
4. Add the sweetener and salt (and any other ingredients you’d like to include).
5. Blend the yolks, sweetener and salt on the lowest setting and slowly drizzle in the hot coffee. After that, you can add more liquid and pour more quickly. If you have a big blender, you can probably keep the lid off without too much risk of spillage. Otherwise, add the coffee in batches and blend until combined between batches.
You can add the whole egg if you want to include protein as well. This method will work for that as well. The suggested ratios are 1 cup of coffee on two whole eggs.
Adaptogenic Bulletproof Coffee
Butter and MCT Oil in your coffee? That's amazing, but ff you're ready to up the ante, try this supercharged adaptogenic Bulletproof Coffee recipe in four different upgrades!
INGREDIENTS
(1 large serving)
250 ml NoordCode Pure Coffee
1 tbsp grass-fed butter or 1 tsp NoordCode Pure Ghee
1 tbsp Pure C8 MCT oil
Optional: vanilla or cinnamon extract for refinement
To upgrade your coffee take one ingredient per coffee depending on the goal:
Energy: 1 tsp cordyceps powder
Immune function: 1 tsp chaga powder
Concentration: 1 tsp lion's mane powder
Anti-Stress: 1 tsp reishi powder
DIRECTIONS
Put all ingredients in the blender and blend on high speed for 15 seconds. Enjoy!
Salty Bacon Bulletproof Chocolate Coffee
This recipe comes from Govert Viergever, a Dutch Olympic rower, and is inspired by his grandfather. Note that this is a very individualized recipe. Govert explains why.
Govert: "I am a bit careful with the saturated fats, because I have an SNP (pronounced as a snippet, short for single nucleotide polymorphism) on my ApoE-gene known as ApoE 2. The ApoE gene (apolipoprotein E) is like a taxi for fats and cholesterol in the body. So sometimes in my Bulletproof Coffee, I switch my ghee for something else. Something that my grandfather used to do. So, when I make eggs and bacon (the food of the gods), I keep the fat from the bacon and store it in the fridge. This way, I limit saturated fats. The next morning I used it in this recipe.”
INGREDIENTS
(1 large serving)
1 cup of NoordCode Pure Coffee
1 tbsp of NoordCode MCT Oil
1 tbsp of bacon fat
1 tbsp of chia seed
1 tsp of cacao
Stevia to taste
DIRECTIONS
Mix it all up in a high-speed blender to pulverise the chia seeds.
These wonderful seeds are extremely high in soluble fibre and make a very special jelly (EZ-water) in the gut. Giving you timed released hydration and fibre which is also known to improve your lipid profile. You can add collagen hydrolysate or gelatin (also makes EZ-water), but preferably after you have done the high-speed blending since the protein structure is delicate.
