Karen posted this recipe for what she called “Bulletproof Hot Chocolate” but what I shall call “High-Fat Hot Chocolate” in order to not violate my friend, Dave Asprey’s, trademark for his Bulletproof label, though certainly not as catchy or clever.
If you like the idea of coconut oil and butter blended into your coffee, or if you don’t like or can’t drink coffee, follow Karen’s suggestion for doing it with hot chocolate/cocoa. In addition to changing the name, I’ve made some minor tweaks over Karen’s original recipe, including specifying our preferred natural sweetener, Virtue Sweetener and providing a non-microwave method. (Personally, I have no problem with microwaving foods, but I like to use an electric kettle I keep on my countertop–one minute to boil water.)
High-Fat Hot Chocolate…for all you non coffee drinkers!
Makes one 12-ounce serving
12 ounces water, almond or coconut milk
1 tablespoon cocoa powder, unsweetened
1 tablespoon butter
1 tablespoon coconut oil
1/4-1/2 teaspoon Virtue Sweetener or other sweetener equivalent to 1-2 teaspoons sugar
In large mug, combine 4 ounces (1/2 cup) water or milk, cocoa powder, butter, coconut oil, sweetener and microwave for 40 seconds. Blend with immersion/stick blender for 20-30 seconds. Pour remaining liquid into mug and microwave for additional 60 seconds.
Stovetop or electric kettle method:
Boil water or milk in saucepan or electric kettle.
Pour 4 ounces (1/2 cup) into large mug, followed by cocoa powder, butter, coconut oil, and sweetener. Blend with immersion/stick blender for 20-30 seconds. Pour remaining liquid into mug.