I spend a lot of time around caffeinated beverages now, thanks to my new job working for a Los Angeles-based organic coffee company. I have plenty of choices at arms reach: a brew of the day, a latte, or a perfect shot of espresso. Hand-made coffee gives me more than enough energy to get me through a long day.
The other day I overheard the owner/coffee buyer discussing his daily ritual of buttered coffee. “One cup of the stuff,” the owner said, “and I’ve got enough energy for the morning, I don’t have to eat until lunch time.”
I couldn’t help but blurt out, “Butter Coffee?”
I can’t say that putting a pat of butter in my coffee sounds all that appealing. But when a coffee professional suggests buttered coffee as a great source of sustainable energy and a cognitive enhancing beverage, I couldn’t help but get interested.
I had to try butter coffee for myself.
Buttered coffee may not be something I’ve ever heard of before, but Tibetans have been adding yak butter to their coffee for centuries. Thanks to people like Dave Asprey, a health conscious evangelist and author of The Bulletproof Exec, the beverage has become popular with people looking to maximize their energetic potential.
And the recipe for buttered coffee couldn’t be any simpler. No need for gourmet shop ingredients and fancy techniques. All you need is a frother or a blender, coffee, and a high quality butter.
Taste Test: No Oil Slick. Just Frothy Goodness
Once the buttered melted a bit, I submerged my milk frother into the coffee. I was surprised at how quickly a thick foam formed at the top. The taste? With just one tablespoon of a butter, my coffee had a velvety and silky mouthfeel that wasn’t a bit oily. I found that adding a tablespoon of coconut oil and agave made my beverage even more delicious and decadent.
Use Great Ingredients
If you’re going to make a buttered coffee, I suggest using the salt free Kerrygold butter. I’m in love with the stuff. I’ve been this way ever since I was awarded with a year’s supply of Kerrygold’s butter and cheese. I got lucky when my name was pulled from a hat at this year’s Big Traveling Potluck raffle! I’ve been thoroughly enjoying the high quality and nutritious butter from happy, grass fed cows from Ireland.
1 heaping tablespoon of Kerrygold Butter
2 cups of coffee
Optional: 1 tablespoon of agave
and/or 1 tablespoon of coconut oil*
Heat the container you are going to froth your coffee and butter in with hot boiling water. Dump the water.
Put the coffee and the butter into a hot mug or hot blender. Wait 10-15 seconds for the butter to butter melt. If adding sweetener, add it before blending the beverage. Froth the coffee (either with a hand held frother or a blender). Serve immediately.
*When you add the coconut oil and butter to your coffee, it’s called a Bulletproof Coffee