I had my first taste of coffee at age 12 the week before summer camp began. My grandfather would make the drive from Brooklyn, New York to pick me up from my home in Atlanta, Georgia to make the trek back to New York to the beautiful Catskill Mountains. My grandmother worked as the bookkeeper for Camp Ranger so I was fortunate enough to spend the week prior to the start of camp hanging with the adults. One morning we had breakfast on the front lawn (my aunts were the culinary directors) and when Grandpa passed me the coffee, with no parents to admonish me, I didn’t hesitate to fill my cup. And so it began — I was hooked. That love of the mysterious elixir only grew into my adulthood, experimenting with a variety of preparation methods. Last year I discovered butter coffee, also known as “Bulletproof Coffee” or “Keto Coffee” or “BPC.” Superb! It may sound like an odd combination, but don’t knock it until you try it.
Okay, what is butter coffee? It is more than just adding butter to your coffee, it is a blend of brewed coffee with added butter AND coconut oil or MCT (medium-chain triglycerides) oil. Once whisked or blended, you’re left with a frothy, deliciously creamy, satisfying, for lack of a better word – meal. You can find various recipes for butter coffee online, but I prefer the ratio of 16 ounces of organic brewed pour-over coffee with 1 tablespoon of grass-fed butter (like the Irish butter, Kerrygold™) and 1 tablespoon of coconut oil. Whisk in a blender for a frothy concoction. The notion behind the coffee is that it will energize you and provide you with increased cognitive function. But most people drink it because it’s yummy and satiating. Some people add even more fat with cream, but honestly to me, the butter and oil serve as the “cream.” I will mix it up with a variety of flavorings and spices such as pure vanilla extract, almond extract, sea salt, cinnamon, chili powder, ginger powder, nutmeg or cardamom.
by Allison Marie
Butter Coffee, Bulletproof Coffee, BPC, Keto Coffee
• 16 oz fresh brewed coffee
• 1 Tablespoon butter (grass-fed)
• 1 Tablespoon coconut oil or MCT oil
• Optional: sweetener, spices, extracts
1. Fill your blender with hot water to keep it warm while you prepare your coffee
2. Dump out water and add the coffee, butter and oil
3. Blend on high (or use a frother) until caramel in color and foamy
Not a coffee lover? Don’t poo-poo it yet, you can make butter tea or even butter hot chocolate. A note of warning if you choose the MCT oil method, start slow (1 teaspoon to begin with) and build up, as the oil can sometimes be disruptive to the digestion. Plus if you like an iced version, the MCT oil won’t congeal when cold like coconut oil. You can purchase MCT oil at GNC, the Vitamin Shoppe, or other health food stores.
As a gift to the readers, I have created an 8×10 inch poster in honor of coffee. You are welcome to have this free printable by clicking here and downloading the print. For personal use only, no resale. Thanks and happy sipping!