What ingredient turns a cup of coffee into a Bullet Proof Coffee? There are so many different variations I read about that I am starting to think BPC is just coffee plus fat that a ketonian drinks. 
If that is the case then I have been drinking BPC my whole life without knowing it! LOL
At a minimum, it’s an actual room-temp solid FAT (or three) added in, not merely dairy, then emulsified in a blender.
I never heard that the fat has to be solid at room temp, since a lot of people put MCT oil (liquid) in. But it’s all broscience n=1 anyway lol.
But yeah, basically any fat other than just cream. But you gotta use a blender - otherwise you’ll have oily coffee.
Yeah, I learned that the hard way.
I have only heavy cream (the kind with zero carbs), I’m a BPC wannabe. LOL
I bet it’s the 1/2 teaspoon of sugar that actually makes it more of a non-BPC. That’s 2 grams of carbs right there. I just hate the taste of coffee but I’m getting used to it. I used to take two tablespoons of sugar in 4 ounces of espresso, so I’m making strides! I never thought I’d be able to force myself to reduce let alone almost-eliminate the sugar in my coffee. I must really want to do this. KCKO!!!
Add butter and a little vanilla to it.
You can also add a drop of Stevia if it’s something you can have.
It will be sweet and creamy and oh so yummy.
And I hated coffee before Keto. Except those gas station vanilla capaccinos. Which is what BPC with vanilla reminds of a bit.
Not really accurate…
Just add some fat, ie… butter, coconut oil, MCT oil or any combination of those. Oh, and HWC. And there you have it. Blender not required!
Entirely accurate:
Using a blender (not a spoon), blend in two tablespoons unsalted, grass-fed butter…
(From Dave Asprey, founder of Bulletproof Ent.)
The blender is intrinsic. You want the emulsion and arriation that a high-speed blender provides. It makes for a much more pleasant drinking experience, very similar to a cappuccino or steamed latte. The question was “What makes coffee a BPC?” That’s it. If not, it’s still keto coffee, which is totally fine. But BPC=“blender”.
https://blog.bulletproof.com/how-to-make-butter-coffee-bulletproof/
No real time or inclination to argue.
“Bulletproofing” a beverage is a PROCESS. It was first and most notably promoted and popularized by Dave Asprey. He gave it that name, and later went on to trademark it, and build a company around his nutritional ideology.
He originally thought up the idea after having had Po cha–or Himalayan butter tea–while in Tibet (that was my first experience as well while in Nepal in 1989). He tried to make something similar when he got back to the states, but it came out a mess. Then he realized that most of what he was after was the mouth-feel and drinkability of that beverage, and he realized that that came from his host’s use of a churn, which made an emulsion of the concoction, not just a mixture. So he tried it in a blender, and he got near similar results (he says superior–I disagree, but I’m not going to get myself a Tibetan butter churn: my kitchen is crowded enough).
No one is saying that butter- or fat-enhanced coffee didn’t exist before Dave. Hell, old German farmers where I grew up used to put butter in their morning coffee all the time. Then of course there’s chai, and Thai iced tea, and Vietnamese cà phê sữa nóng. But Dave is the one who popularized a style of making coffee called “Bulletproof”. Enjoy your coffee however you like, but I like to answer specific questions with specific, accurate answers.
#out
Please don’t confuse new people to this forum. It’s hard enough for them as it is. Thank you!
Wow.
Thanks for that. I promise to stick with demonstrable facts, and not just wild opinions with nothing to back it.
https://blog.bulletproof.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/
You do the same…
<sarcasm>Marketing.</sarcasm>
I’ve read countless recipes and the craziest claims about BPC. A year into this lifestyle, I’ve found most of the claims as so much hooey.
That said, I LOVE butter (with a splash of half-and-half) in my coffee and tea. It’s great after I have my morning workout, since I don’t eat until lunch. I use butter, or sometimes, coconut oil, or sometimes, heavy whipping cream.
With a blender, you most certainly can. It’s delicious every afternoon for me and mine. Blenders are magic… 
I take 1/4 cup of heavy cream to 1/2 cup of espresso. I tried the butter but didn’t realize about the blending to emulsify it. I’ll have to try that tomorrow morning to see how it tastes. Thanks!
My regular is two double shots of espresso, 1 tbs MCT, 1fl oz HWC, 2 tbs cold butter, and a liquid sweetener (most times, sometimes not–the butter can be sweet enough). Blender for 10sec or so, until it’s frothy. Topped with SF whipping cream. It’s like drinking velvety butter. Or buttery velvet. Whichever
Oh, absolutely. They convert heavy whipping cream into a LCHF-compatible delicious dessert in under a minute.
