Recipes

Ingredients:
1) 10 oz. Flint & Steel Microlot brewed coffee (French Press or Pour Over work great for this recipe).
2) 1 tbsp grass-fed butter or grass-fed ghee.
3) 1 tbsp MCT oil or coconut oil.
4)Optional: xylitol or stevia to taste
Directions:
Preheat blender with boiling water.  Add brewed coffee first, then add all remaining ingredients.  Blend on medium for 20 seconds, then on high for another 10 seconds.  Pour and enjoy!

MOCHA PRIMAL BLEND
Ingredients:
1) 10 oz. brewed micro lot coffee (French Press or Pour Over work great for this recipe).
2) 1 tbsp grass-fed butter or grass-fed ghee.
3) 1 tbsp MCT oil or coconut oil.
4) 2 88% or higher dark chocolate squares.
4) 1 tsp xylitol or your favorite sweetener.
Directions:
Preheat blender with boiling water.  Add brewed coffee first, then add all remaining ingredients.  Blend on medium for 20 seconds, then on high for another 10 seconds.  Pour and enjoy!

PUMPKIN SPICE PRIMAL BLEND
Ingredients:
1) 4 oz. microlot cold brew concentrate mixed with 6 oz. boiling water (aeropress or espresso shots also work)
2) 1 tbsp. Coconut oil
3) 2 tbsp. pumpkin purée
4) 1/4 cup Coconut cream (whipped)
5) 1/4 tsp. cinnamon
6) Pinch of nutmeg
7) Pinch of cacao powder
8) 1 tbsp Vanilla extract
9) Xylitol or stevia to taste
Directions:
Add cold brew concentrate and boiling water into a blender.  Add coconut oil, pumpkin purée, cinnamon, nutmeg, vanilla extract and sweetener and blend on high for 20 seconds.  Pour and top with whipped coconut cream and a pinch of cacao.

ICED PRIMAL BLEND
Ingredients:
1) 5 oz. boiled water
2) 5 oz. micro-lot cold brew concentrate
3) 1 tbsp grass-fed butter or grass-fed ghee.
4) 1 tbsp MCT oil or coconut oil
5) Optional: xylitol or stevia to taste
Directions:
Blend 5oz boiling water with grass-fed butter and mct oil for 20 seconds.  Add 5oz cold brew concentrate and blend for another 15/20 seconds. Put mixture into the refrigerator for 1 hour and let it get cold.