Recipe: The Over-Loaded Bulletproof Coffee an Olympic Sprinter Drinks Every Morning
10+ ingredients in one supercharged coffee.
I’ve been a longtime fan of “bulletproof coffees,” even creating a matcha version in an attempt to drink less coffee, so this over-loaded one immediately caught my eye. In a New York Times titled, “What Do Olympians Eat for Breakfast?” CJ Allen, a 400-meter Olympic hurdler, shared that he drinks this every morning:
Most mornings he drinks a blended coffee, which combines a remarkable list of ingredients: french press coffee, cordyceps fungus, MCT oil, grass-fed butter, grass-fed whole milk or cream, pure vanilla extract, Ceylon cinnamon, collagen peptides, a cacao LMNT electrolyte packet, peppermint essential oil and local raw honey.
As luck would have it, I had most of the ingredients—including, somehow, the cordyceps and collagen—swapping the cacao-flavored electrolytes for cacao and salt, and skipping the peppermint essential oil. The process of adding so many ingredients was a bit intensive for a cup of coffee, but the result was delicious—a creamy, chocolatey treat with all of the benefits of a bulletproof coffee.
You will need:
1 teaspoon adaptogenic mushroom blend (I used this blend)
1 tablespoon MCT oil
1 teaspoon grass-fed butter or ghee
1 splash whole milk or cream
1/2 teaspoon vanilla extract
1/4 teaspoon Ceylon cinnamon
1 tablespoon collagen peptides
1 packet LMNT Electrolytes in “Cacao” (or 1 tablespoon cacao and 1 pinch salt)
1 teaspoon honey (local and raw, if possible)
Dash peppermint essential oil (if you have it)
10 ounces freshly brewed coffee
How to make it:
Add ingredients up to the coffee to a mug, then pour in the coffee slowly, while blending with an immersion blender. Be careful not to blend too much as you add, or your brew will slosh over the sides of the mug. The end result should be delicious and creamy. Enjoy!
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