Vegan Iced Bulletproof Coffee Latte

Iced bulletproof coffee is a refreshing and healthy breakfast drink, made with coffee, oil, and butter. This recipe for vegan bulletproof coffee doesn’t use butter! Instead, I’ll explain how to use plant-based healthy fats to make it into a bulletproof coffee LATTE drink. Paleo friendly. Using this recipe, even vegans can get the health benefits and delicious taste from a butterless bulletproof coffee!

It’s still chilly outside, in fact, it’s snowing. And yet, here I am posting an iced coffee drink. But here’s what I’ve come to discover. 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. It will come in handy when you’re traveling or needing a cold brew to go. So let’s talk about the bulletproof coffee fad. Is it still a fad? And let’s talk about BUTTERLESS Iced Bulletproof coffee latte for my vegan friends. Commence the nerdy nutrition talk!

Oh and just so you know, this Vegan Iced Bulletproof Coffee recipe was originally posted in my MCT oil post. We’re moving it here and sharing it again (new and improved). Sound good?

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.

How to make vegan bulletproof coffee latte

Since a lot of you have asked me to create a vegan (and paleo) bulletproof coffee recipe, I won’t skip out on you. I gotcha you covered! Let’s talk about how easy it is to make a butterless iced bulletproof coffee turned bulletproof latte.

• First mix almond milk, 1 tsp coconut oil, mct oil. Pour in ice tray and freeze. You can also use water versus almond milk to freeze. Freeze fore 15-20  minutes or until ice cubes are formed. This is optional. If you prefer to skip the infused ice cubes, just use regular ice and those later.
• While the ice cubes are freezing, make your coffee. I usually make mine in a french press or on the stove top (similar preparation to this Turkish coffee recipe) in order to double the strength. Chill after brewing.
• Once the “bullet-proof” ice cubes have frozen and your coffee is cooled, remove from fridge.
• Blend together the remaining part of your almond/coconut milk with MCT oil and the brewed coffee.
• Pour the blended 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.

Sip and enjoy as the ice cubes melt into your coffee giving it even more “buttery” flavor and energy! Because warmer weather will be here eventually (please come soon, spring!). Regardless of the weather, I think iced bulletproof coffee is a great energy booster! Adding the extra creaminess (latte style) definitely gives it a more comfort food touch during the winter. My two cents.

That being said, I know what you’re thinking. I’m just imagining the look of confusion on some of your faces. Coconut cream/milk and MCT oil?? Combined? That’s one PHAT (actually it’s also FAT) Latte.

If there’s fat in vegan bulletproof coffee, how can it be healthy?

Am I right?

Well, to explain how this really IS a healthy coffee drink, let’s talk about types of fats for a second, mmm k? Nerdy Cotter science moment comin’ your way… haha!

Sly segue complete. 🙂

What are good and bad types of fats?

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!

I have a post that explains more about the benefits and how to use MCT oil. Be sure to read that post. But for now, let’s jump into the vegan iced bulletproof coffee recipe.

Vegan Iced Bulletproof Coffee Latte

---

★★★★★

5 from 4 reviews

• Author: Lindsay Cotter
• Prep Time: 10
• Cook Time: 5
• Total Time: 15 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

An easy healthy way to use MCT oil is to make Iced Bulletproof Coffee Latte! No butter needed. Vegan and paleo friendly.

---

Scale 1x2x3x

Ingredients

• 10–14 ounces of unsweetened almond or coconut drinking milk (divided)
• 1 to 2 tsp coconut oil (naturally refined for less coconut taste)
• 1 tbsp MCT oil (regular or vanilla – flavored)
• (use less to begin with if you sensitive to fat or new to drinking bulletproof style coffee)
• 1/2c to 2/3c strong brewed coffee, prepared. (around 3-4 tbsp ground dark roast coffee brewed with 1 cup water.) – see notes for prep options
• 1/2 tsp vanilla or hazelnut extract
• Optional sweetener of choice – 1 tbsp maple syrup, honey, or xylitol. (note- honey is not vegan)

---

Instructions

1. Before you brew —> Optional vegan milk ice cubes –  First, mix 1/3 cup almond milk with 1 tsp naturally refined coconut oil, mct oil. Pour in ice tray and freeze. You can also just regular ice cubes, crushed ice, or frozen  vanilla almond milk to freeze. Freeze fore 15-20  minutes or until ice cubes are formed. This is optional. If you prefer to skip the infused ice cubes, just use regular ice.
2. While the ice cubes are freezing, make your coffee. Brew coffee (3-4 tbsp 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. Perfect for iced coffee! (See notes).
3. Place strained coffee in large container and in fridge to chill.
4. Once the ice cubes have frozen and your coffee is cooled, remove from fridge.
5. Blend together the remaining part of your 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 (optional).
6. Pour the blended bulletproof coffee into two small glasses, then add your ice cubes on top.
7. Pour extra almond milk or coconut creamer on top and swirl together with coffee
8. 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 1/2 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.

• Category: drink
• Method: blend
• Cuisine: american

Keywords: vegan, paleo, whole 30, drink bulletproof coffee, latte, iced coffee, low carb, mct oil

Alright my iced coffee latte friends, chime in here. Will you or will you not drink iced coffee if it’s cold outside? I’m thinking you’ll change your mind once you see this iced latte recipe. I remain hopeful. Haha!

Cheers,

LC