Got two myself!
One for Hubby’s coffee and another for the collagen.
Bulletproof Coffee® – the healthiest and best coffee on the planet.
Mmm… There’s nothing quite like opening a fresh bag of beans!
But how to keep that freshness? Well, Dave Asprey has cracked the code on that conundrum and developed the new Bulletproof® AirScape® canister that removes the air that makes coffee and other foodstuffs stale. Sized perfectly for a pound of Bulletproof® Coffee beans.
Click HERE to get one for your Bulletproof® Coffee, Upgraded® Collagen protein powder or other dry goods. Get another Bulletproof® Coffee Kit and Travel Mug while you’re at it!
It’ll keep you warm, lively and focused through the next Polar Vortex!
I used to be a regular frou-frou coffee drinker before I had my son. In summer I really loved the Starbucks Frappacinos. Since going dairy-free, they are out. *sad face*
I got a craving the other day and set out to create a dairy-free replica. I think I came really close! This recipe can also be used to make coffee ice cream, freezie pops and even a mocha whipped topping!
Dairy-Free Copycat Frappucino
1 (13.5 oz) can coconut milk
2 tsp vanilla bean paste
2 tsp instant espresso powder
1/4-1/2 cup maple syrup
Mix all of these in a blender (or with an immersion blender as I did) and chill.
Top with coconut milk whipped “cream” if desired.
I filled my ISI mini-whip with this stuff and made mocha whipped topping with it. Mmm…
And poured some into popsicle molds for some grown-up frozen treats. Yummy…