This butterless Vegan Bulletproof Iced Latte is made using organic coffee, almond milk, coconut oil, and MCT oil. This recipe uses plant-based fats for all the health benefits and delicious taste of bulletproof coffee, without the use of butter. Dairy-free, low-carb, and Whole30-friendly!
What is Bulletproof Coffee?
The craze over the delicious, buttery coffee drink started back in 2013. Dave Asprey, the founder of Bulletproof Nutrition, created the recipe for keto coffee. He posted the recipe on his website and everyone went crazy for it!
Bulletproof coffee is made with organic coffee, grass-fed butter, and either coconut oil or medium-chain triglyceride MCT oil. You can drink it hot or make iced bulletproof coffee.
True iced coffee drinkers drink it year round, like my friend Nikki. I, on the other hand, love hot coffee year round and iced coffee in the summer. Whatever way you enjoy it, you need this recipe.
Good and Bad Types of Fat
Fats and other lipids are broken down in the body by enzymes called lipases. Not all fats are created equal, though! Some fats are horribly unhealthy for our bodies, while others have great health benefits.
Based on how the molecules are structured, fats are given a classification of short, medium, or long chain fatty acids.
MCT oil is plant-based saturated fat oil made up of medium-chain triglycerides. These triglycerides are unique in their chemical structure, so they aren’t digested the way most foods are.
Instead, these fats are digested quickly, putting very little strain on your digestive system. MCTs are also absorbed right away and taken to the liver, where they are used directly for energy instead of being stored as fat. So, they are good for us!
If you are interested, you can read more about the benefits and how to use MCT oil.
How to Make Vegan Bulletproof Iced coffee
Let’s talk about how easy it is to make a butterless bulletproof iced coffee.
- Make ice cubes. Mix almond/coconut milk and coconut oil. Pour in ice tray and freeze until ice cubes are formed. This is optional. If you prefer to skip the infused ice cubes, just use regular ice.
- Brew coffee. I usually make mine in a French press or on the stove top (similar preparation to this Turkish coffee) in order to double the strength. Chill after brewing.
- Make your latte. Mix the remaining almond/coconut milk with MCT oil and chilled brewed coffee.
- Pour over ice. Pour the bulletproof coffee into two glasses, then add your almond milk ice cubes on top and a dash more of almond or coconut cream/creamer to swirl in. If you’d like it a little sweet, feel free to mix in some maple syrup.
More of Our Favorite
Ways to Include Healthy Fats in Your Diet
Vegan Iced Bulletproof Coffee Latte
- Total Time: 15 minutes
- Yield: 2 1x
Description
This Vegan Bulletproof Iced Latte uses plant-based fats for all the health benefits and delicious taste of bulletproof coffee, without the use of butter. Dairy-free, low-carb, and Whole30-friendly!
Ingredients
- 10–14 ounces of unsweetened almond or coconut drinking milk (divided)
- 1–2 teaspoons coconut oil (naturally refined for less coconut taste)
- 1 Tablespoon MCT oil, regular or vanilla flavored (use less to begin with if you sensitive to fat or new to drinking bulletproof coffee)
- ½–⅔ cup strong-brewed coffee, prepared and chilled. Around 3-4 Tablespoons ground dark roast organic coffee brewed with 1 cup water. (see notes for prep options)
- ½ teaspoon vanilla and/or hazelnut extract
- Optional sweetener of choice – 1 Tablespoon maple syrup, honey, or xylitol (note: honey is not vegan)
Instructions
- Optional, before you brew: Vegan milk ice cubes – Mix ⅓ cup almond/coconut milk with 1-2 teaspoons of coconut oil. Pour in ice tray and freeze until ice cubes are formed. You can also use regular ice cubes, crushed ice, or plain frozen almond/coconut milk without the coconut oil.
- Make your coffee. Brew coffee (3-4 tablespoon of organic dark roast ground blend) with 1 cup or less water. I prefer using a French press or stovetop method. If using stove top, strain coffee in a French press or use organic filter. This method helps create bolder flavor and strength of brew. (see notes)
- Place strained coffee in large container and in fridge to chill.
- Once the ice cubes have frozen and your coffee is cooled, remove from fridge.
- Blend together the remaining almond/coconut milk with MCT oil and the brewed coffee. You can do this in a blender or by hand. I prefer a blender to get extra frothy! Mix in the vanilla and any sweetener of choice, if using.
- Pour the blended bulletproof coffee into two small glasses, then add your ice cubes on top.
- Pour extra almond milk or coconut creamer on top and swirl together with coffee
- Sip and enjoy as the ice cubes melt into your coffee giving it even more “buttery” flavor and energy!
Notes
Coffee preparations – If you don’t have a french press, feel free to use regular drip coffee method. You will need at least ½ c or more strong brewed coffee.
No coffee maker? No problem! You can brew coffee using the stove top method. You will just need a strainer for the coffee once brewed.
For HOT coffee (vegan bulletproof coffee), just skip the ice cubes and blend all together when hot.
- Prep Time: 10
- Cook Time: 5
- Category: drink
- Method: blend
- Cuisine: american
Nutrition
- Serving Size: 1 drink
- Calories: 125
- Sugar: 0.1 g
- Sodium: 189.7 mg
- Fat: 11.8 g
- Saturated Fat: 7.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 1.6 g
- Cholesterol: 0 mg
This iced bulletproof coffee recipe was perfect for me while I was on the Keto diet! Thanks for sharing!
This iced coffee version was perfect for summer and a great energy booster for the keto diet! Thanks for sharing!
Bulletproof coffee is a great and very refreshing drink. Thanks for sharing this great drink.
It really is! You’re welcome!
Can you imagine if we hung out together? The sheer amount of coffee and wine consumed each day would be remarkable.
This looks amazing! I’ve wondered about a vegan version of bulletproof coffee- I can’t wait to try this!
This sounds amazing! Thanks for sharing!!!
Buttery coffee. I’m in.
I’d given up on coffee, but this vegan bulletproof recipe was marvelous! Gave me the morning boost I needed and the addition of the oils helped reduce the harshness! I’m a convert!
I say, do the iced version all year round! 🙂
I knew you’d agree! Haha. This is a good one to make into a protein shake too!