Buttered Coffee Hot & Iced (With Homemade Butter)
Would you put butter in your coffee? In a quest to find the perfect form of dairy substitute to add to my morning coffee, I kept coming up blank. Cream seemed obvious (and so delicious), but not if you have trouble digesting lactose. Non dairy substitutes have too many harsh additives and just don’t taste the same. The only option left was butter. Yes, butter. But… how?
Coincidentally, as my mind was skipping through clouds of buttered coffee fantasies, I get a text from my dear friend Jessica, “What about butter in your coffee?” Great minds think alike.
Homemade Butter (unsalted)
1- 2 cups heavy cream (I used what was left in my fridge, Ronnybrook Farms non homogenized and not ultra pasteurized)
I made unsalted butter, but you can add salt or whatever flavoring (herbs, honey…etc) you like into the recipe. Turn mixer on high-speed and whip cream for about ten minutes. It will harden and then just when you think you’ve got butter, keep mixing. The water will slowly separate from the butter. Drain the water and whip some more. Drain again, repeat. Once the consistency is semi solid drain and transfer into a bowl of ice water. Let sit for about five minutes and refrigerate until consumption.
Vanilla Coconut Bulletproof Coffee (or just Vanilla Butter Iced Coffee)
1-2 tablespoons grass-fed butter (add 2 tbsp if you omit the coconut oil)
2 teaspoons coconut oil (optional)
2 teaspoons honey or coconut sugar (optional)
1 teaspoon vanilla extract
Brew two cups of coffee (you can try this brand, Bulletproof Coffee) or in my case I used 6 cups of stove top Cafe Bustelo Espresso. Place in a blender with butter, coconut oil, vanilla, and honey. For iced coffee, place in a jar, add ice and shake rigorously, or throw in the fridge for the next morning. *Update- you can make this without a blender, just add butter and coconut oil when coffee is hot and whisk vigorously. It won’t be as frothy made without a blender, but it will still be tasty. If you make the iced coffee, brew it a little stronger than usual because you will be adding ice thus it will be slightly watery. Enjoy!
P.S. If you liked it here, check out my seasonal Pumpkin Spice Buttered Coffee recipe. Easy to make, no pumpkin required.
Huzzah! There you have it! A hot or cold creamy homemade coffee. Drink on the spot or refrigerate for tomorrow morning’s iced coffee!
*Inspired by my awesome friend Jessica and the Bulletproof Exec.