It’s a trend that’s been sweeping across the country. Butter in coffee isn’t a completely new thing. It’s actually a popular addition to the cup in some African and Southeast Asian countries. Over the past couple of years, though, hot buttered coffee has enjoyed a new round of popularity as Bulletproof Coffee, which uses “high-octane” coffee beans and unsalted, grass-fed butter, developed and marketed by Dave Asprey, founder of the Bulletproof Executive, who swears by its health benefits. As far as flavor goes, some pretty well-respected names in the specialty coffee industry aren’t terribly impressed.
Butter coffee is often consumed in place of breakfast by those following a keto diet, which is high in fat and low in carbs.
Here’s how to make butter coffee:
- Brew about 1 cup (8–12 ounces or 237–355 ml) of coffee.
- Add 1–2 tablespoons of coconut oil.
- Add 1–2 tablespoons of unsalted butter, or choose ghee, a type of clarified butter lower in lactose, if you don’t eat regular butter.
- Mix all ingredients in a blender for 20–30 seconds until it resembles a foamy latte.