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Vegan Better Than Bulletproof Coffee

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Cook Time 5 minutes
Total Time 5 minutes
Servings 1
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Ingredients

  • 1 cup unsweetened non-dairy milk
  • 1 teaspoon raw cashew butter
  • 1 teaspoon pure maple syrup (or use stevia/other sweetener to taste)
  • 1 teaspoon coconut oil
  • 1 teaspoon cacao powder
  • ½ teaspoon mesquite powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon vanilla powder or extract
  • 1 cup hot coffee

Instructions

  • Heat the non-dairy milk in a small saucepan over medium heat. Bring it to a gentle light boil.
  • While the milk is heating, start adding everything else to your blender pitcher: the cashew butter, maple syrup, coconut oil, cacao powder, mesquite, cinnamon, and vanilla. Pour the hot coffee into the blender as well. Then, when the milk is adequately heated, add that to the blender too.
  • Place the blender pitcher on the blender base with the lid firmly in place. Slowly blend all of the ingredients, gradually raising the speed of the blender until you get to high. Let it go for about 30 seconds. Stop the motor and let the coffee settle for a couple seconds. You'll see a frothy layer separate.
  • Pour the better than bulletproof coffee into a mug that you like and lightly dust the top with cinnamon if you like. Enjoy immediately.

Equipment

  • Blender

Recipe Notes

  • I use the cashew butter here because I'm obsessed with the creamy, dairy-like richness it brings to the table. I imagine this would be good with any raw nut/seed butter you like though. Like maybe tahini?! Or hazelnut butter... Lots of possibilities.
This vegan, totally dairy-free better than bulletproof coffee is rich, creamy, delicious, and the perfect way to start your morning.