If someone wanted to use this cream with coffee they could likely still make it ahead of time and just "blend" it into their coffee from a cold state (I wouldn't whisk it as it may be chunky from the gelatin if not using the hydolysed stuff).
I just freeze in ice cube trays or muffin tins to use for another time. Anything I don't use up, extra cream or tea etc. I also make a version without chocolate using pumpkin, a little turmeric and spices to make a sort of pumpkin latte. This makes a large amount that I can drink throughout the week and also "cooks" the egg yolk, though I have never had chunks of egg yolk because it has been blended ahead of time in making the cream. I usually whisk this all on low, just until everything is nice and warm, creamy and mixed. Once I've made these two things, I then take out a big pot and put into it about 2-3 cups of tea, 1-2 cups of this cream and a litre or so of half-almond milk, half coconut milk, along with some sugar-free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor).basically anything you think will be good in a mochatype drink (I even put small amounts of maca and other medicinal mushroom powders to up the nutritional value - but just a little, to avoid bitterness). NOTE: because of the gelatin in this, if you store it in the fridge, it will gel on you - don't worry, when its heated it will go back to a liquid state. I also don't add the ice cubes as I make a large amount (usually a double-batch) and store it in the fridge or freezer. I also play around with the quantities of egg and butter to suit my taste and have also used cacao butter and ghee in place of butter and its been good. I modify it by not always adding the stevia, using hot almond milk in place of the water and only using egg yolks (my preference as I don't digest whites as well and I find when this recipe is warmed or cooked I can taste the egg white - but I am a super taster so each to their own here). Then I make a dairy-free "cream" of sorts modified from this recipe. This way I have lots of tea to use for several elixirs. I put the 2 litres of water and all the herbs in a crockpot on low overnight (the mushrooms need some time to extract all the medicines from them). My recipe for the mushroom tea uses 2 tbsp chaga pieces (small chunks sort of the size of rice or lentils), 5-6 medium reishi slices, a small piece of rehmannia root, 1 tbsp or so of green stevia leaf (the dried herb), a 1/2 cinnamon stick or some chai spice & any other herbs I feel will complement these, all added to 2 litres of water).
Since I cannot have caffeine (coffee or tea), I make a dandelion tea or medicinal mushroom tea- both of these sort of resemble coffee. I'm sorry if this reply is long.I just wanted to share another option for folks. First I have to agree with you that raw eggs are fine when they are high quality, but I understand the fear some may have. I wanted to add my take for those who cannot have caffeine and for those concerned about raw eggs. I love all the different iterations of fat-fueled coffees on the internet. Anyway, I see you don't give advice, but just wondering why you would not drink Bulletproof coffee every day? Thank you so much for sharing all your knowledge and wonderful recipes with us! You are amazing and I am grateful to have found you. In fact, I have been gaining and I am very concerned. I'm just wondering why you say you wouldn't have Bulletproof coffee everyday but you would this one? I do drink the coffee I described every day and I am not losing any weight/fat. Today I'm having your yummy pumpkin cream cheese pocket.LOVE IT! My question is that you say you don't drink buttletproof coffee every single day, but you said a healthier alternative is this recipe for Ultimate Keto Coffee.but it's very similar. I drink my coffee from about 7am - 9:30, then have breakfast. Sometimes I add Erythritol and stevia, some days I don't.I love it both ways. I currently drink coffee every morning with heavy organic cream, 1 Tablespoon organic MCT, 1-2 Tablespoons of Kerrigold butter. I love your blog & app! Your recipes and information are priceless! I just started Keto a couple weeks ago, but haven't had much success.
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