Butter Coffee

Recipe Type: Gluten-Free, Grain-Free, Egg-Free, Nut-Free, Whole30, Vegetarian
Prep Time 10 mins
Cook Time
Total Time 10 mins
Serves 1

Ingredients

Directions

Pour hot coffee into a blender. Add the grass-fed butter and coconut oil, plus any extras like spices or sweetener if preferred. (Use caution when blending hot liquids!)

Blend for 30 seconds until frothy and creamy.

Enjoy. You could also use an immersion blender or just melt the butter and oil on top of your hot coffee but I don’t prefer it that way…it ends up like an oil slick. If that’s your thing though, that’s okay :)

by

Recipe Notes

  • Pumpkin Spice (per 1 cup): add 1 teaspoon pumpkin puree + a dash of cinnamon and nutmeg
  • Mexican Chocolate (per 1 cup): add 1 teaspoon cacao (or cocoa) + a dash of cinnamon and chili powder
  • Bulletproof® Chai (per 1 cup): substitute 1 cup of brewed chai tea instead of coffee
  • Iced Bulletproof®-Style Coffee: prepare the coffee as below, then chill and pour over ice. Trying to do it the other way around (by making cold coffee then blending in the fats) won’t work because the fats won’t emulsify.
© 2013 Stupid Easy Paleo. All rights reserved.

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