Loading...
Loading...
This follows the original bulletproof coffee method of blending hot coffee with butter and MCT oil rather than just stirring them in, since blending is what emulsifies the fat into the liquid and creates a thick, latte like froth instead of oily coffee with butter floating on top. It's built specifically to be sugar free, making it a popular fuel for anyone following a keto approach.
Per serving
230kcal
Calories
26g
Fat
Prep Time
5 min
Cook Time
3 min
Servings
1 people
Difficulty
easy
Follow step-by-step with voice guidance.
Brew a strong cup of coffee using your preferred method.
Pour the hot coffee into a blender.
Add the unsalted butter and MCT oil to the blender.
Blend on high for 20 to 30 seconds, until the mixture looks frothy and well combined.
Pour immediately into a mug.
Drink right away while still hot and foamy.
Blend, Don't Just Stir: Stirring leaves the butter floating in oily pools on top, while blending emulsifies everything into a smooth, creamy texture. Start with a Small Amount of MCT Oil: MCT oil can cause digestive discomfort in large amounts, so begin with a teaspoon and work up to a full tablespoon over time. Use Good Quality Unsalted Butter: Grass fed butter is commonly recommended for its flavor and fat profile, and using unsalted butter keeps the coffee from tasting off.
It's coffee blended with butter and MCT oil to create a rich, high fat drink that many people on a keto or low carb approach use as a filling replacement for a morning meal.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This takes the ratio behind a true Italian latte, strong espresso balanced with steamed milk, and builds it cold instead, so the espresso stays bold rather than getting diluted and watery over ice. A touch of vanilla syrup stirred in while the espresso is still hot is what lets the sweetness blend evenly through the whole glass.
This follows the classic British method of warming the teapot before brewing, a small step that keeps the water at the right temperature long enough for the bergamot oil in Earl Grey to fully unfold. Served with a splash of milk the traditional way, it's the same cup that's been poured for afternoon tea across Britain for generations.
This uses whole spices crushed just before brewing rather than a pre-made powder, which is what gives homemade masala chai a sharper, more fragrant kick than the mellow blends found in most tea bags. Simmering the spices in water before the milk goes in also pulls out far more flavor than simply steeping them together all at once.
Most tea around the world is steeped in water first with milk added afterward, but doodh patti flips that order completely by brewing the tea leaves directly in milk from the start. That single change is what gives this Pakistani classic its deep caramel color and thick, creamy body that plain milk tea simply can't match.