Start with a good organic green tea. Bring water to a boil in a kettle and make sure you use filtered water for this. It comes out with an overall cleaner taste. If you don't have a kettle, you can boil the water on the stove in a pan. Once your kettle finishes boiling, let it sit for 5-10 minutes. You want the water temperature to be between 150F and 175F. Let your teabags brew in the water for 2-4 minutes, depending on what strength level you'd like.

Remove the teabags from the water. You want to make sure you're not getting too much dilution in your tea.

Add the butter and coconut oil to the tea.

Add the heavy cream to the tea. It should change the color of the tea almost immediately.

You need to mix the tea with an immersion hand blender. The fats won't mix if you don't apply enough pressure to them, so a fork is out of the question. Start to blend your ketoproof tea. You'll notice that froth starts to build up. This is just air coming into the tea - keep blending for about 2 minutes.

Once finished, you should have a thick layer of froth on the top. It's time to chill the tea. Put it in the freezer for at least 2 hours. If you can, make this the night before so the tea will already be chilled in the morning. When removed from the freezer, you shouldn't notice too much of a separation between fats. That's because we spent the time to blend them before chilling it.

Add ice to a blender. I use a Ninja Blender, which cuts through everything I give it. Add the tea to the blender, you should have around 1.25 – 1.5 litres of liquid in there. Blend everything together for about 5 minutes. You really want to make sure that the ice is thoroughly broken down and everything is incorporated well.

Once finished, it should look like an iced slushy. Ration it out in a cup, or just drink the whole thing!