Cherokee bullet-proof coffee

I enjoy a good cup of joe and value its antioxidant properties. To take the taste and the nutrition up a notch, I often make it a bulletproof, which is to say load it up with some good fat in a keto friendly way.

My property has lots of hickory, variety of types. I collect them and store some in the kitchen. I crack them with a get cracking nut cracker and toss them shell and all into a pot with hot water. I let it simmer until the liquid is dark brown with some (nutrient rich) oil evident on top.

Then I pour this liquid over coffee grounds through a french press. I end up with a growler full of refrigerated nutritious cherokee bulletproof coffee.

I call it a cherokee because they turned me on to simmering the nutrition out of hickory instead of the tedious somewhat futile effort to dig the nut bits out. They gave dense nut broth to their young, old, pregnant, nursing, and ill.

Hi J;  
The Natives used it as a remedy.  I'm guessing the "bullet proof" name comes from the possibility you might survive a bullet wound.
Very interesting.  You boil the hickory nuts down to a liquid.  
But where does the coffee fit in ?   Are you adding the hickory to your coffee?  
If so how much?

thomas rubino wrote:Hi J;  
The Natives used it as a remedy.  I'm guessing the "bullet proof" name comes from the possibility you might survive a bullet wound.
Very interesting.  You boil the hickory nuts down to a liquid.  
But where does the coffee fit in ?   Are you adding the hickory to your coffee?  
If so how much?

The bulletproof coffee name is a modern thing. The fat content elevates the energy you would normally get from coffee and helps kick metabolism into high gear making one feel bulletproof. At least that is the keto narrative

I take the nut broth liquid and pour that over coffee grounds instead of pouring just water over the grounds.

Bullet-proof coffee also tastes better. But the main reason it tastes better is that it has Fat and Salt. Just a tiny amount of salt cuts the bitterness of the coffee. You can try it yourself by making black coffee, taking a sip, then adding a tiny amount of salt and trying again.(Not even a pinch, more like a few grains of salt) If you use salted butter, that is often enough salt. If you want to make a pot of shitty coffee palatable, add a pinch to the whole pot.

I have never tried it with nut fat... I will have to give that a whirl with the fancy walnut oil I have. (Though I think your "boil the nuts" method probably adds way more flavor.)