Bulletproof Coffee introduce two new flavors just in time for Fall

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Fun fact — according to the National Coffee Association, 64% of US adults have at least one cup of coffee every day, up from 57% in 2016.

Leading the charge is Bulletproof, the pioneering food, beverage, and content company widely known for the celebrity-favored Bulletproof Coffee, which has announced two new coffee flavors to launch on October 8th — Vanilla Latte + Collagen Protein and Dark Chocolate + Collagen Protein.

With the ready-to-drink coffee and tea industry expected to reach sales of $116 billion by 2024 (according to Grand View Research), up from $71 billion in 2015, Bulletproof will be expanding its current line of RTD coffee, which currently includes Original, Vanilla, Mocha, and Original + Collagen Protein.

Packed with 15g of protein and 0g of sugar, the coffee is made with Bulletproof’s three core ingredients of mold-free coffee, Brain Octane Oil, and grass-fed butter.

The healthy fats offer nutritionally-packed, anti-inflammatory benefits, including vitamins A, K, and E to nourish your heart, brain, and eyes, and omega-3 fatty acids. With the addition of collagen protein, the coffee also promotes skin repair, good digestion, and muscle growth — perfect for keeping the body healthy through the fall and winter!

The additional flavors will be available nationwide at grocery stores for $4.99 per 11.1oz bottle, and on Bulletproof.com and Amazon.com for $59.88 per 12-pack.

RECIPES

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Coconut Almond Vanilla Latte Coffee Smoothie

Ingredients:

  • 6 ounces of Vanilla Latte Cold-Brew Bulletproof Coffee
  • 1/2 cup of full-fat canned coconut milk (BPA-free)
  • 1/4 avocado
  • 1 tablespoon of Brain Octane Oil or MCT oil
  • 1 tablespoon of almond butter
  • 1/8 teaspoon of sea salt
  • 1/4 teaspoon of Ceylon cinnamon
  • 1 teaspoon of cacao nibs
  • 2 scoops collagen protein powder
  • Sweetener to taste (optional)

Instructions:

  1. Add coffee, coconut milk, avocado, Brain Octane Oil, almond butter, salt, cinnamon, nibs, and sweetener to the blender; turn on medium for 30 seconds.
  2. Add collagen protein and put the blender on a low setting until fully mixed (be sure to blend on the lowest setting, as collagen protein molecules are very delicate and can be ruptured during the blending process).

Cold-Brew Dark Chocolate-Coffee Panna Cotta

Ingredients:

  • 1 11-ounce container of Dark Chocolate Cold-Brew Bulletproof Coffee
  • 1 ¾ tsp grass-fed gelatin
  • 1 Tbsp filtered water
  • Optional: Sweetener, cinnamon, or vanilla to taste
  • Optional Toppings: chopped or shaved bulletproof chocolate, whipped coconut cream or toasted coconut

Instructions:

  1. In a small saucepan, add the gelatin and water and stir to combine. Set this aside for a minute or two to allow it to ‘bloom’ and thicken.
  2. When the gelatin has bloomed, add in ¼ cup of the cold brew mocha and heat on low until the gelatin has completely dissolved.
  3. Now add the remaining cold brew and stir to combine. Remove the pan from heat.
  4. Pour the mixture into 2 small glass jars, then place them in the fridge to set, which should take 1 to 2 hours.
  5. When they’re ready, serve and enjoy.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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