Everyone drinks their coffee a little different. Who would have thought that the author of a tea and treats cookbook would become such a coffee fan? I should have seen it coming but I didn’t. When I was little my Grandma would share her coffee flavored candy with me, I loved it! Yet I still avoided the brew like the plague. That smooth and slightly bitter blend won me over after I was finally introduced to some “good” coffee.
Over the past year or so you may have heard of Bulletproof coffee. The thought of adding coconut oil and butter to my coffee made me want to gag until a friend reminded me that I put cream and a touch of salt in my coffee, so I decided to give it a try.
Honestly at first I wasn’t impressed but after multiple attempts I finally found a blend that I love. The main thing for me was to use less fat and add other nutrient dense foods to balance the fat out and help my body LOVE it too. Feel free to toy around with the recipe a bit to have it match your body/taste bud’s needs.
You might be surprised by the ingredients you will find in this tasty coffee, not only does it have healthy fats like coconut oil and grass fed butter but it also has a pastured egg and grass fed gelatin. Before you shut the page, bear with me for a minute. As long as your eggs are from a pastured source there is no reason not to eat them raw. By adding egg and gelatin your coffee becomes a “protein” drink that is ready to help you face the new day.
Some people may find that just drink a cup of this “frothy coffee” enough to power them through to the next meal but I’m a grains girl (when they are prepared properly) so I like to add a sourdough muffin or piece of toast as well.
Frothy Coffee
Ingredients
- 1 cup coffee
- 1 pastured egg*
- 1 tsp coconut oil
- 1 tsp grass fed butter
- 1 tsp gelatin
- 1 tsp maple syrup
- 1/4 vanilla extract
Instructions
- Add all the ingredients to a your blender and blend on high until smooth and frothy. Alternately you could use a tall cup with an imursion blender as well.
- Pour into a mug and enjoy!
- *If you don't have pastured eggs you can buy organic eggs from the store but only use the yolk.
This post in part of Pennywise Platter Thursday,
I buy my eggs from a local person. It is cool. I can drive up and see the coop and all of the chickens and ducks in their yard just running around. I read the article that you linked above for another person but am still not sure about a raw egg. I know the person who raises the chickens and know that when I purchase them they can be as fresh as being laid that day but definitely within a day of laying. Would they be considered pastured eggs?
While they might not be technically “pastured”, they still sound like pretty awesome eggs. Right now I buy my eggs from a gal who allows her hens to roam around during the day, so they tend to eat lots of greens and bug, but she also supplements with feed. I’m still comfortable with that, I think they are very nutritious.
If you are uncomfortable with using them raw, then don’t. The coffee will still be healthy without it them. Do what feels right for you. 🙂
I am looking for a recipe I used many years ago. It had gelatin and finely blended raisins. It was stiff enough to slice.
Thank you
Hi. Why do you say to only use the yolk of organic eggs (organic but not pastured)? Here in the northeast pastured eggs are hard to come by at this time of year.
In my opinion it is always safe to consume the whole egg if it is from a pastured source. I like knowing where my food comes from. There is some worry over a biotin deficiency if you eat too many egg whites, especially if they are from an inferior source such as organic and non-organic eggs from the store. Plus as a food blogger it is better to “play it safe”. Here is an article hat you can read. http://articles.mercola.com/sites/articles/archive/2005/02/09/raw-eggs.aspx