OK, I have to admit that this recipe is going to horrify some of my coffee connoisseur friends. I live in Portland, Oregon, and we have good coffee here, and it’s true that adding anything to coffee can mask some of the subtle flavors.
I know this — and apparently I don’t care that much, because I still love my buttered coffee!
To those uninitiated in the delights of buttered coffee, this concept is going to sound strange. I understand that as well. One way to make it seem like a better idea, culinary speaking, is to consider that buttered rum remains a popular drink. But don’t worry, melted butter is not pooled on the top of your cup of coffee using this method (that doesn’t sound good to me, either). This method produces a very frothy, almost latte-like coffee that is rich and delicious.
It started as “bulletproof” coffee; Robin has a breakdown of the history of bulletproof coffee here (as well as sharing about a week of making it herself). The original recipe uses four whole tablespoons of fat per cup of coffee (or more!). Yes, that’s a lot, but the reason for the high amount is because it was developed for those on a high-fat, low-carbohydrate diet, and it was meant as a breakfast replacement.
My coffee is not a breakfast replacement, so the original fat content is way too high for me. Yes, it’s true that the more fat you put in, the more decadent and foamy the drink will be, but I have experimented and found that even small amounts of butter (or coconut oil) can make a delicious, foamy cup of coffee. I recommend that you experiment and find what you like best!
- 1 cup of dark coffee, using organic coffee
- 1 teaspoon to 1 tablespoon grass-fed butter, or coconut oil (or half of each)
- Put in a blender, and carefully (because you are blending a hot liquid) blend until foamy. Enjoy right away! (Yes, it is that easy.)
Add flavor: Lately, I’ve been leaving my Portland roots even more behind by adding vanilla extract, pumpkin pie spices and a little bit of maple syrup. It’s really, really good!