Vegan Bulletproof Latte

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If you know me, you know that there are a few things I really really love. One, of course being Happy Hubs, the other being coffee (and depending on the day, I may sometimes love coffee over Hubs). I literally cannot before coffee. Sometimes even after. I am NOT a morning person to say the least.

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However, about a year and a half ago I discovered Bulletproof Coffee and it may or may not have changed my life. Of course, the kind I made at home wasn’t technically bulletproof because I didn’t buy the MTC oil or use the endorsed coffee, BUT I did blend my coffee with some grass-fed butter (which is incredibly hard to source in Toronto if anyone else has noticed, ugh!) and a bit of coconut oil for quite some time. Let me tell you, that stuff kept me going. It made me love Hubs before my coffee even because I knew what sort of great energy boost was coming my way, and even better, I could function well into the morning on this stuff, no repeat cups needed. Eventually though, I tired of it (and I also moved downtown and could walk literally 3 minutes to amazzzzing cafes with amazing whole milk lattes) and stopped drinking it.

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Well, recently for the sake of my eczema compromised skin (and because of my Cowspiracy triggered environmental guilt), I have been going dairy free. As someone who LOVES a whole milk latte, this has NAWT been fun. Almond milk lattes just aren’t the same…

It’s been harder to function in the morning without looking forward to a whole milk latte. Until I remembered that blending coffee with coconut oil creates a yummy creamy blend too.

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For the past week I have been drinking this on the daily. It provides a healthy dose of fat in the morning to help fill you up, keep hunger at bay and stabilize blood sugar levels and it definitely helps curb that 2:00pm slump when all I want is sugar! Seriously, this is like drinking the juice out of energizer batteries, I kid you not.

Of course if you don’t have an espresso machine or milk steamer, you can just blend some coconut oil into your regular brewed coffee and throw in a splash of almond milk (or non-dairy milk of choice), it is a slightly different experience, but still pretty amazing with the same┬ábenefits that will go a long way.

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I use my own homemade nut milk for this recipe (I follow Erin Ireland’s recipe) but store bought also does the trick in a pinch.

Try it out and let me know what you think!

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Ingredients:

1/2 cup almond milk (or dairy alternative of choice)

1 tbsp. coconut oil

1-2 shots espresso

cinnamon, to taste

Instructions:

Steam milk to desired temperature. Place coconut oil in mug under espresso spout and pour shot(s) on top (this makes it melt). Pour coconut oil and espresso into blender and blend for about 10 second. Pour back in mug and add steamed milk on top. Sprinkle with cinnamon to taste. Put feet up, enjoy and prepare to take over the world!