Brew coffee using a french press (3 heaping tablespoons of fresh ground coffee per bodum) and steep for 5-6 minutes. Meanwhile, whisk the two eggs in a bowl and set aside.
Once the coffee is ready, dump it in a blender, set it to “low,” adding in the coconut milk and raw cacao nibs. Blitz till all of the nibs are smoothed out.
Then drizzle in the eggs and the rest of your ingredients and whizz agin till frothy! Pour out and enjoy this creamy decadence.
Recipe by They Roar at http://www.theyroar.com/2016/01/bulletproof-coffee-primal-egg-and-coconut-mochaccino/