kaffee_butter

What's the Deal with Butter in Coffee?

While foraging for lunch last week, I stumbled into a quaint gluten-free, grain-free, worry-free restaurant, built from a repurposed storage container. Looking over the menu, and debating whether I should order the quinoa or arugula salad, I noticed a peculiar offering simply called 'butter coffee.' What is that all about? I just had to know.

The practice of putting a pat of butter in your morning drink isn't a completely new concept. In Tibet, you may be offered a cup of Tibetan tea in the morning, where the ingredients are butter, tea, and salt or black pepper. You might find it in Singapore, too, where coffee beans (usually of a lower quality) are stir-fried with butter in a wok before being strained through a filter into your cup. These morning drinks are said to provide energy throughout your day, and the same was touted about the butter coffee I was about to order — something that will not only rev up my body and mind, but keep me full all morning.

The coffee served at this particular establishment was a take on "bulletproof coffee," a term coined by David Asprey, and a coffee recipe — with butter — that many people have adopted as part of their morning ritual. It's particularly popular among individuals on a paleo diet. I know a few people who love it, and swear by it.

One peculiar ingredient in 'bulletproof coffee' is MCT oil, a common supplement that claims to be all-naturally from compressed oils of palms and coconut. Just like butter, it touts itself as being fuel that helps energize your body and jumpstart your metabolism.

I'm particularly skeptical to new things, especially those using ingredients that have an acronym for the name, but I gave the butter coffee a shot. I enjoyed it.

The butter gave an assured creaminess to the drink, the oil added a silky texture. It wasn't until the end when I got that familiar taste of butter, but it was subdued and more palatable next to something bitter like coffee. The taste lingers on your tongue for a bit, then it makes you come back for another sip.

The drink filled me up, and about halfway through the cup I sensed that warmth from within — that feeling I'm sure most people refer to as "energy." I don't think I'll adopt adding butter to my coffee routine, but I see where the folks who do are coming from. If I try again though, I may go for something a little more natural sounding than MCT oil, and just try to add some coconut milk.

Have you tried butter in your coffee? Do you drink "Bulletproof Coffee"?

Submit a story

Got a tip, kitchen tour, or other story our readers should see?

Should You Consider Adding Butter to Your Coffee?

Should you add butter to your coffee? Here's what you need to know about bulletproof coffee.

It Might Power Weight Loss, Increase Energy and Sharpen Focus

"I learned about the power of butter at 18,000 feet of elevation near Mt. Kailash in Tibet," states the Bulletproof Coffee website, and that, more or less, is how the story starts (you can read the rest here). Dave Asprey, "a Silicon Valley investor and technology entrepreneur," according to his website and a "biohacker" according to his Twitter account, is the brains behind Bulletproof Coffee.

Bulletproof Coffee is a unique coffee blend that uses unusual ingredients (including butter) to induce metabolic effects that help people lose weight and that promote "amazing focus," according to Asprey. It's a trend that's picking up steam with fitness enthusiasts, CrossFitters and coffee nuts.

Confused? We were too. Here's how BulletProof Coffee works.

What makes it different from other coffees?

The first thing that'll surprise you are the ingredients: coffee, unsalted butter and an extract of coconut oil. Specifically, the official Bulletproof Coffee recipe calls for Bulletproof Upgraded Coffee Beans, Bulletproof Upgraded Brain Octane and unsalted butter (or ghee).

Can I drink Bulletproof Coffee if I purchase those specific ingredients?

There is technically a difference between Bulletproof Coffee and "bulletproof coffee," but it's minimal—it's like the difference between Kleenex (a brand name) and tissue (a generic description). You can buy regular coffee beans, unsalted butter and MCT oil and make "bulletproof coffee," but it won't be Bulletproof Coffee. Make sense?

Jeremy Mullins, MS, RD, a part owner of CrossFit Thunder, says he hasn't noticed much difference between the branded stuff and coffee from Starbucks. "From my studies, from my experience with myself, I don't notice a difference between Starbucks with grass-fed butter and Bulletproof with grass-fed butter," he says. "I can't tell a difference. That being said, the Bulletproof Coffee is very good."

No, for two reasons. Odds are the "regular butter" you're talking about is salted, and salted coffee "is a crime," according to Bulletproof's website. We're inclined to agree. Make sure to buy unsalted butter if you plan to make this recipe. Regular butter comes from grain-fed cows, which generally produce butter with higher levels of omega-6 fatty acids. By choosing butter from grass-fed cows, you'll likely get fewer of those. "You look at grain-fed, you're getting an abundance of omega-6's," Mullins asserts. "With the grass-fed, you're not getting a lot of omega-3's, but you're getting a lot less omega-6's."

Okay, so to make my coffee bulletproof, all I do is add butter and oil, right?

Nah, that'd be gross. If you're making Bulletproof Coffee, brew eight ounces of the brand's Upgraded Coffee beans using whatever method you prefer. Just make sure to use filtered water. While it's hot (like off-a-boil hot), pour the coffee into a blender. Add 1 or 2 tablespoons of Brain Octane and 1or 2 tablespoons of unsalted butter (or ghee). Blend on a vigorous setting for 30 seconds, or until a nice froth has formed. Pour and drink it.

Wait. Why would I add butter and MCT oil to my coffee?

According to the Bulletproof Coffee website, coffee made with this recipe has a "massive impact on cognitive function." The site also claims that it's the "creamiest, most delicious, highest octane cup of coffee you've ever experienced." Not a bad thing. It's also filling. "I eat dinner at 9 at night, and I don't consume anything but coffee and butter [in the morning]," Mullins says. "The only thing I do until I train at one p.m the following day is coffee."

Doesn't adding fat to your coffee make it taste disgusting?

No, which is kind of surprising. Reddit user Subduction wrote, "I tried it this morning. It is D-E-L-I-C-I-O-U-S after tasting it for the first time, despite having suggested that the idea was 'disgusting,' 'revolting,' and 'an abomination.'" In a separate post user brundleflied added, "it's pretty much super delicious." Mullins says, "It tastes very good when blended, but if an individual just tries to put butter in coffee and stir it up, it doesn't mix very well. The butter blended into the coffee tastes very good."

Isn't adding all that fat bad for you?

Ah! Good question. According to Mullins, the idea that all that fat is bad for you is a myth. "Everyone has been told that fat is bad," he says. "Look at the biggest health problems: obesity and diabetes. And then some people say, well no, heart disease is the number one health problem. How many of those people are either obese or diabetic? That runs you down the line that says that we, as Americans, are eating too much carbohydrate. It's not fat that's the problem."

Mullins also points out that with grass-fed butter, you get fewer pro-inflammatory omega-6's. "If you just do regular butter from a grain-fed cow, you're getting into an issue with that omega-6 to omega-3 ratio, which has been shown to cause cholesterol issues from the amount of omega-6's," he says. "[But] when it's a grass-fed butter, there is no issue from the fats."

Who is drinking this stuff?

CrossFitters, people who follow a Paleo diet and people who follow a ketogenic diet, to name a few.

So that's it—just coffee, unsalted butter and oil?

If you want to stick to the basics, yep. However, some people add a few other flavors."I get farm fresh eggs and I use a couple of those [in the coffee as well]," says Bennett Smith, co-owner of CrossFit Hoboken. "I throw some cinnamon and vanilla bean in there for flavor."

Does it actually live up to its claims?

It seems that for most people, Bulletproof Coffee and bulletproof coffee offer the same benefits. Reddit user jasonbatemansfather wrote (in this thread), "I haven't really noticed any cognitive/performance difference between [Asprey's Upgraded Coffee Bean] and Square Mile's Red Brick Blend.

"Going paleo was life changing," says Smith. "Was it that kind of shift? Probably not." But he did notice "a little bit more alertness," after drinking bulletproof coffee, when compared to drinking straight black coffee.

Mullins thinks it's a good choice for busy athletes who are short on time. "When we think about kids especially, the choices they have at school are carb, carb, carb," he says. "There's a reason they're falling asleep in second period: they ate 400 grams of carbs for breakfast [and crashed]." Of course, if you're sensitive to caffeine or your parents say no, you should probably avoid it.

Photo Credit: Getty Images // Thinkstock

Most Popular

Newsletter

FREE training advice sent right to your inbox

More About Nutrition

Is Kombucha Actually Healthy?

5 Nutritionists Tell You How to Limit the Damage During Your Thanksgiving Meal

The Superfood Diet That Helps Antonio Brown Devour Defenses

Add Fall Flavors to Your Workout Shakes With Pumpkin Apple Butter

Sardines: The Incredibly Powerful Superfood You've Probably Been Ignoring

The NBA's Vegan Revolution: Why so Many Players Embrace a Plant-Based Diet

How to Make Perfect Hard Boiled Eggs

Starbucks' Seasonal Drinks Are a Nutritional Nightmare

A Recipe for Buttered Coffee

I spend a lot of time around caffeinated beverages now, thanks to my new job working for a Los Angeles-based organic coffee company. I have plenty of choices at arms reach: a brew of the day, a latte, or a perfect shot of espresso. Hand-made coffee gives me more than enough energy to get me through a long day.

The other day I overheard the owner/coffee buyer discussing his daily ritual of buttered coffee. “One cup of the stuff,” the owner said, “and I’ve got enough energy for the morning, I don’t have to eat until lunch time.”

I couldn’t help but blurt out, “Butter Coffee?”

I can’t say that putting a pat of butter in my coffee sounds all that appealing. But when a coffee professional suggests buttered coffee as a great source of sustainable energy and a cognitive enhancing beverage, I couldn’t help but get interested.

I had to try butter coffee for myself.

Buttered coffee may not be something I’ve ever heard of before, but Tibetans have been adding yak butter to their coffee for centuries. Thanks to people like Dave Asprey, a health conscious evangelist and author of The Bulletproof Exec, the beverage has become popular with people looking to maximize their energetic potential.

And the recipe for buttered coffee couldn’t be any simpler. No need for gourmet shop ingredients and fancy techniques. All you need is a frother or a blender, coffee, and a high quality butter.

Taste Test: No Oil Slick. Just Frothy Goodness

Once the buttered melted a bit, I submerged my milk frother into the coffee. I was surprised at how quickly a thick foam formed at the top. The taste? With just one tablespoon of a butter, my coffee had a velvety and silky mouthfeel that wasn’t a bit oily. I found that adding a tablespoon of coconut oil and agave made my beverage even more delicious and decadent.

If you’re going to make a buttered coffee, I suggest using the salt free Kerrygold butter. I’m in love with the stuff. I’ve been this way ever since I was awarded with a year’s supply of Kerrygold’s butter and cheese. I got lucky when my name was pulled from a hat at this year’s Big Traveling Potluck raffle! I’ve been thoroughly enjoying the high quality and nutritious butter from happy, grass fed cows from Ireland.

2 cups of coffee

Optional: 1 tablespoon of agave

and/or 1 tablespoon of coconut oil*

Heat the container you are going to froth your coffee and butter in with hot boiling water. Dump the water.

Put the coffee and the butter into a hot mug or hot blender. Wait 10-15 seconds for the butter to butter melt. If adding sweetener, add it before blending the beverage. Froth the coffee (either with a hand held frother or a blender). Serve immediately.

*When you add the coconut oil and butter to your coffee, it’s called a Bulletproof Coffee

SIGN UP FOR EMAIL UPDATES

Recent Posts

Brooke Burton is an Los Angeles-based restaurant professional and hospitality expert. She is a freelance food writer, speaker, and co-author of The Food Blog Code of Ethics.

29 Comments

I just saw this the other day- had never heard of it before. I’m so glad you did a post on it…now I will surely have to try!

This is a great write up, but I think Dave Asprey deserves more than a cursory *credit for his creation of this recipe (sans sugar).

maybe not , seeing as Tibetans have traditionally been drinking ‘buttered coffee’ before Mr. Asprey had been conceived. he tweaked the recipe and gave it a sort of modern accessibility, but i can’t agree that it is his creation. 🙂

Agreed! Thanks for the comment!

The Tibetans actually drink yak butter tea, not coffee.

Makes sense…churned cream turns into butter. This I HAVE to try.

Thanks for the updated attribution, Brooke!

Oh! Try adding one or two square of dark chocolate to the coffee before frothing. It’s the best mocha in the world. I like the 90% dark Lindt.

I tried this for awhile and liked it, but got tired of cleaning up the blender. I think the stick frother is the answer–may have to get one of those.

I put all my ingredients in a thermos and just shake it. No blender to clean.

Put water and Joy dishwashing liquid in your blender turn it on for five seconds rinse it out it’s clean just like it came from the store

i’ve always used thick coconut cream-the real stuff; it really gives a creamy lovely taste and mouth feel. adding chocolate 99% squares and /or vanilla bean is nice too

I don’t drink coffee but I’ve just spent the last 4 minutes reading this aloud to my husband in hopes he tries it – sounds so intriguing!

This sounds fabulous! I also love KerryGold. (Good comments, too)

I remember seeing Antonio Carlucci putting butter in his coffee in a programme he made on food in Northern Italy. Tried it and it is, unfortunately, very delicious.

So glad that I found this! I had recently read something about butter in coffee, but it didn’t have all the details that you have supplied. My family here in Texas refer to Kerrigold Butter as “licking butter” because it’s so good you could just lick it. We reserve it for use when we just want to taste the butter, with bread, noodles, rice…. and now, with our coffee.

On holiday in South America last year I encountered cheese served with cocoa with the expectation that you would put the cheese into the cocoa and stir before drinking. I met this in Ecuador but have since read that it may have travelled from Columbia. Butter coffee sounds like it would be more to my taste.

The only other time I’ve heard of buttered coffee is when we were elk hunting. We met a party of guys – two middle aged and two very aged. The old guys put butter in their coffee, and everything else. Butter and brown sugar in their coffee, plus a little whiskey in the evenings. These guys were around 90 and still hunting from horseback. Who knows, maybe that had something to do with it.

Just bought an espresso machine with a milk frother/steamer. Do you think this would work if I made my espresso as normal, then added some butter and coconut oil to milk in frothing pitcher, then steamed the mixture?

Have you tried using the steam wand in lieu of the frothing stick/blender? Does it emulsify well? I am wondering if I could use my espresso machine exclusively: in coffee cup add oil and butter with few oz. hot water, then use steam wand to emulsify; next move cup (with froth) under espresso port to be added directly over the frothed fat? Sounds super simple and easy clean-up for one quick butter coffee, kind of a “butter coffee Americano” with the added water + fat + espresso shot(s). Have you tried this yet?

I’m curious how this would work with actual yak butter? I live in China and have easy access to yak butter where I live. If I substitute the grass-fed cow butter for some super rich grass-fed yak butter, would I still have to add the MCT/coconut oil? Or would the triglycerides from the yak butter offset the need?

Butter coffee is present in so many cultures. Ethiopia has a coffee ceremony which includes butter

“the older generation sometimes add a knob of butter – adding about 1/5th of a stick of butter for a 12-14oz cup of coffee!”

A friend in the UK told me that, when she visits her granny on their family farm in Croatia, the first thing that she does is have coffee with a spoon of very fresh butter in… and they have always done it she says.

[…] ventured, nothing gained. When both butter and coconut oil are added this drink is called bulletproof coffee. People are going wild for […]

[…] I don’t have coconut oil on hand, this recipe at foodwoolf.com did wonderfully. I kept the 1 tablespoon agave and added a half tbsp of cinnamon […]

[…] recipe coming Saturday!). Normally I drink my coffee straight up black, but I came across this buttered coffee recipe while I was doing some compound butter research and thought “what the heck, let’s do […]

I’ve been making this since I heard Dave Asprey describe it on a podcast. There are a number of youtube examples. I make coffee concentrate cold brewed that I always have in the fridge. Then in a blender container I add enough boiling water to make a three to one dilution. Before blending I add: Ghee 2 tbsp, MCT oil 2tbsp, Cinnamon 3-4 shakes, vanilla 1/2 tsp, Macha Green tea powder, and two tbsp of dark cocoa powder. No sugar. Blend it up, and presto. Never a coffee drinker before. Most days, this lasts me until lunch.

Leave a Reply Cancel reply

Food Woolf

Insights on hospitality and service from a restaurant professional

Brooke Burton's passion is service and purpose is teaching hospitality.

Bulletproof Coffee Recipe: How to Make Butter Coffee

Do you want to know what are the correct ingredients needed in the official and original Bulletproof® coffee recipe?

You are in the right place.

It really is quite simple, however, you need to make sure you get it right the first time so you don’t make a mistake and not get full enjoyment.

Don’t worry we got your back with the basic recipe and and some advanced tips and hints. Especially these ones!

Below is a check list of the necessary items you will need to make the perfect cup, or mug, of coffee that is drunk by executive biohacker, Dave Asprey and makes you feel bullet proof.

Table of Contents

Official Ingredients

All of these official products are available from the Bulletproof online store, except the butter. For that you will need to pop down to your local Trader Joe’s or Whole Food grocery store.

Remember the two most popular & recommended Bulletproof butter brands are, Kerrygold (Irish) and Anchor (New Zealand).

Now that you know what grocery items you need and where to buy Upgraded™ coffee beans from online using the links above. (Fan tip: check for a Bulletproof coupon here)

The next very important step is to follow the official instructions recommended by Dave.

Recipe Instructions

Here are detailed step by step instructions to help you know how to make Bulletproof coffee properly.

You will see the recommended amounts to be used included in the guide below.

Original Bulletproof Coffee Recipe Steps

1. Boil filtered water to about 195-196°F (91°C)
2. Measure 35 grams fresh ground coffee per 500 ml of water or use 2 rounded tablespoons of coffee per 6 oz. of water.
3. Brew your coffee
4. Pour fresh brewed coffee into a blender
5. Add 1-2 tablespoons of unsalted, grass fed butter or grass fed ghee (Up to max of 6 Tbsp, 80g or 88 ml) to the blender
6. Add 1-2 tablespoons (15-30 ml) of Brain Octane Oil or Upgraded™ XCT oil to the blender
7. Blend on high speed for 20-30 seconds
8. Pour out and enjoy drinking your Bulletproof coffee

Example of What Regular Bulletproof Coffee Looks Like

Video Tutorial

Watch how Dave make a coffee.

See how he brings all the ingredients together by blending the unsalted butter, medium chain triglyceride oil along with fresh brewed mycotoxin tested coffee beans.

Recommended Tips

• Use a Good Blender

The point about blending your hot coffee is a game changer.

Blending the healthy fats into your coffee helps with digestion of fat. Blending, especially at high speed, helps with the formation of micelles which will aid the bile from your gallbladder when breaking down the fatty acids.

Remember put your hand on top of the blenders lid so not to have the lid fly off with hot coffee. You can find some of the best blenders for hot coffee over here.

Invest in a high quality beverage blender (e.g. Blendtec, Vitamix) or use a portable battery operated milk frother to whip it all together into a creamy coffee that looks like a foamy latte or cappuccino. It is possible to make the the coffee without a blender though if you want to.

Top tip to do this well would be to use new instamix as an ideal solution or get yourself a travel mug that you can shake in your hand with the lid closed. You can get them both at a discounted price as a starter kit here.

Choose a Brewing Method.

Other recommended options are:

453g or 500ml) of freshly brewed coffee

Ideally no paper filters to keep the benefits of the coffee oils.

When Travelling Recipe Steps

1. Add brewed coffee to a travel mug
2. Add 1x sachet of Bulletproof instamix powder to the coffee
3. Stir the powder till only few clumps are left
4. Shake the closed lid travel mug for 1-3 minutes till frothy
5. Enjoy drinking your Bulletproof coffee on the go

As you can see it is easy to brew a cup of yummy butter coffee when on the go.

Video Tutorial

Watch how Dave makes a cup of coffee when he is traveling around the world. You can use these tips when at the office kitchen, a hotel, motel, guest house, B&B, airport, bus station, train station etc…

Recommended Tips

• Get a Travel Mug

Having your own mug that is spill proof makes life on the road way less stressful. This mug is not only a flask that keeps your coffee warm and that you can drink out off; it also acts as a blender that you shake to mix all the ingredients without a blender.

You will know how strict the TSA are at airport security when going through with liquids as hand luggage. This is why you have two options to help you that pass regulations around the US and world. This is the travel Brain Octane oil bottle and the instamix powder.

This is the best way to make ketogenic coffee when on the move.

Benefits of Butter Coffee

Have you been wondering why some of your friends love to put butter in their coffee?

Maybe you’ve heard of this stuff called MCT oil and that refined coconut oil is a good thing to put in your cup of coffee.

Then there are these mycotoxin tested coffee beans everyone is raving, what’s up with that?

When you decide to biohack your health by starting your morning off with a cup of this special type of coffee there are multiple potential benefits for your health.

If you walked up to someone in the street and said “This cup of coffee is going to change your life” they would initially think you’re crazy.

What you need to know highlights from the above video:

• It is a precise recipe.
• The stuff that grows on coffee when they ferment it creates histamine, which can trigger allergies.
• Coffee can have ochratoxin (not regulated in the US) and aflatoxin [regulated, but not tested that well in coffee see Dan Cox podcast].
• Bulletproof™ Process is for making coffee without performance robbing toxins in it.
• If you drink coffee and need to pee straight away that’s the toxins in the coffee not so much the diuretic effect of the coffee.
• Add grass-fed butter like Kerrygold or Anchor butter.
• Use 1-2 tablespoons going up to 5 tablespoons if you are exercising heavy and not sleeping much.
• Over time you will probably find you’ll use less butter.
• Your body will want the saturated fat to help build new cell membranes.
• Dave is now using 1-2 tablespoons of butter in his mug of coffee. As a beginner he started with 6 tablespoons.
• You got to add MCT oil to your coffee (medium chain triglyceride).
• Using coconut oil instead of MCT oil is not the best way to make it.
• Coconut oil even if it is organic or virgin cold pressed is not the same as pure MCT oil or even better Brain Octane oil.
• MCT’s make up 60% of 100% coconut oil. There are 4 lengths of MCT’s with 2 being the ones you are looking to get.
• These 2 triglyceride lengths are only found in 15% of the coconut oil & they are what make Upgraded™ MCT oil and Brain Octane oil great for weight loss.
• Take your coffee in the morning without sugar or protein so you achieve Bulletproof® intermittent fasting with all the benefits of the fat for energy.
• The MCT oil helps you to achieve nutritional ketosis. This type of ketosis is healthy and helps you burn fat for both cognitive energy and to loss excess weight.
• There are MMA fighters like Jason Lambert and other professionals who feel it rocks their world.
• When you blend the fat into the fresh coffee you’re helping your body digest the fats easier by making them into micelles.
• Most people on a low fat diet haven’t been used to digesting fat for a long time.
• cCffee oils contain diterpenes, cafestol and kahweol, which are naturally present in the oil contained in coffee.
• Cafestol and Kahweol have possible beneficial effects on inflammation in the brain (a.k.a brain fog).
• Brewing coffee with a paper filter you miss out on the diterpenes so you want to use a metal filter when brewing coffee like a French Press method.
• Butyric acid in butter helps turn inflammation off in the brain and heal the gut lining.
• If you help your gut, you help your brain.
• You can drink the Upgraded coffee black as it’s not bitter.
• Bulletproof® diet sweeteners are alcohol sugars like xylitol and erythritol.
• Good xylitol comes from wood not GMO corn. Get a xylitol on Amazon or erythritol on Amazon.

You should have all the information you need to so you can make a fantastic & tasty mug of butter coffee with coconut oil.

It really is that simple to being able to make the perfect cup that will:

• Help enhance your cognitive ability,
• Produce loads of energy in the morning
• Help put you in a fat burning state.

Thanks for reading this far and if you enjoyed it PLESE PIN an image to a food or drinks board to share.

Useful Pages:

Upgraded™ and Bulletproof® are trademarks/service marks of Bulletproof Nutrition, Inc. Other trademarks and service marks appearing on this site may be owned by Bulletproof Nutrition, Inc. or by other parties including third parties not affiliated with Bulletproof Nutrition, Inc.

iLoveButterCoffee.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.ca, Amazon.co.uk and other Amazon stores worldwide

I Love Butter Coffee | Unofficial Bulletproof® Fanclub | All Rights Reserved | Privacy Policy | Sitemap |

German Butter Cake (Butterkuchen) Recipe

• 90 mins
• Prep: 60 mins,
• Cook: 30 mins
• Yield: 20 pieces German butter cake

German butter cake or butterkuchen is a yeasted sheet cake that is a great alternative to doughnuts or muffins for your morning coffee.

Germans are just as likely to serve butterkuchen in the afternoon when they are having kaffee und kuchen (coffee and cake).

Simple to make, this cake yields around 20 pieces which easily can be frozen. This makes a great carry-in for a potluck or for a sweets table.

What You'll Need

• For the Sponge:
• 4 1/2 cups all-purpose flour, divided
• 1 1/2 ounces fresh yeast or 1 package dry yeast (2 1/2 teaspoons)
• 1 cup lukewarm milk (110 F)
• Pinch sugar
• For the Yeast Cake:
• 1/2 teaspoon salt
• 1 large room-temperature egg
• 8 ounces room-temperature butter, divided
• 1 1/4 cups sugar, divided
• 2 teaspoons cinnamon

How to Make It

1. Place 4 cups of flour in a large mixing bowl or stand mixer and make a hollow in it with the back of a spoon.
2. Crumble fresh yeast or sprinkle dry yeast in the hollow and fill with the lukewarm milk. Add a pinch of sugar and mix a little to incorporate some of the flour.
3. Let the sponge sit in a warm place for 15 minutes.

1. After the yeast is activated and showing strong growth, add the salt, egg, 7 tablespoons of the softened butter and 3/4 cup of the sugar to the yeast mixture.

1. Mix until the dough is smooth and forms a ball. Add up to 1/2 cup additional flour if necessary. Form dough into a ball, place in a greased bowl, turning the dough once and cover. Let rise 15 to 30 minutes.
2. Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a 15x10-inch jellyroll pan. Let it rest again for 15 minutes while heating oven to 375 F.
3. Dimple the top of the dough all over, using your fingers or the back of a wooden spoon.
4. Mix remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut remaining 9 tablespoons of butter into small pieces and spread it evenly over the dough.

1. Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn.
2. Alternatively, mix 1/4 cup of sugar with enough water (1/4 to 1/2 cup) to dissolve the sugar and brush this sugar water on the hot cake right after you take it out of the oven.
3. This cake freezes well. After defrosting, crisp it up a few minutes in a 350 F oven.

Note: Make this cake the modern way. Add instant dried yeast and all dough ingredients to a bowl and mix together to form a smooth dough. Allow 30 minutes to rest, then proceed as above.

How to Make Fatty Coffee with Butter and MCT Oil (Ketogenic Coffee Recipe for Biohackers)

Posted by Abel James | Last Updated: April 16, 2013

I’ve been getting loads of questions recently about how I make my ketogenic “fatty coffee” at home. So I just made a video (filmed by the crazy-talented George Bryant, no less) giving you a fatty coffee recipe.

As many of you know, I don’t tend to eat breakfast most days of the week. Instead, I engage in a ketogenic fast, which starves the body of protein and carbs.

But Abel, breakfast is the most important meal of the day!

A biohacker at heart, I drink my breakfast and I like it that way. I typically employ a compressed eating window in my daily routine, typically eating my first meal of the day between 12pm and 3pm. But before I have my first meal, I have lots and lots of fat… in my coffee.

Remember, fat is brain food.

And you want to know how you can really burn fat? By eating lots of it.

I’ve been putting heavy cream in my coffee (along with other fun fats, including but not limited to clotted cream, coconut oil, nut butters, and even Bailey’s from time to time… shhh) for many years. But last year I was inspired by my buddy Dave Asprey’s Bulletproof Coffee(tm) to throw butter and MCT oil in there, as well.

Then things got crazy.

Combine my homemade, hand-roasted, french-pressed, fair-trade, organic coffee with a healthy helping of fat and deliciousness ensues.

For those who don’t have my secret source of green beans, my friend Dave Asprey contributed his take on the importance of sourcing high-quality beans:

Abel is right that fresh roasted beans are better. Starbucks has hundreds of millions of dollars of pre-bought coffee sitting around, and some of it sits for months. The problem with sourcing green coffee is that the vast majority of green coffee, even washed coffee, contains some amount of mycotoxin antihistamine. You can reduce the likelihood of getting large doses of it by using Central American shade grown wet process coffee, but wet process coffee is still fermented with uncontrolled species, and the skill level of the coffee picker controls what goes in to the fermentation vessel. That’s why Upgraded Coffee is produced with a process which is of course freshly roasted (not quite as fresh as Abel, but very fresh), but also allows for no fermentation ever, and we test every batch with laboratory techniques to verify that there are no detectable performance-robbing toxins. The result is that the coffee gives you a boost but without jitters or a crash.

There aren’t many coffee beans that I recommend, but if you’re looking for a high-quality bean with a great-tasting roast, Dave’s Upgraded Coffee is a solid option. Lord knows when I was out in San Francisco at the biohacking conference, that coffee got me through the jetlag.

So how can you make fatty coffee at home? Watch the video below to find out. Enjoy!

LEARN HOW TO DROP 20 POUNDS IN 40 DAYS WITH REAL FOOD

Share this with your friends!

You might also be interested in:

Ori Hofmekler: The Warrior Diet, Intermittent Fasting, and How to Be a Bona Fide Renaissance Man

Hi Folks, I’ve been getting loads of questions recently about how I make my ketogenic “fatty coffee” at home. So I just made a video (filmed by the crazy-talented George Bryant, no less) giving you a fatty coffee recipe. As many of you know, I don’t tend to eat breakfast most days of the week. […]

Reader Interactions

Christina D says

Well I know how I’m making my coffee tomorrow!

Question – You mention roasting your own coffee… do you need a specific product to home roast coffee in, or could I do it in my oven or something?

If you’re handy, you can even do it in a cast-iron skillet or pot. That’s what I do. It’s just fun.

I’ve been putting coconut oil in my coffee and skipping breakfast for awhile now, along with eating modified Paleo (modified = anything I want one day a week). At 56 years old I’m still in 31X40 Wranglers (what I used to wear in high school) at 6′ 0″ and 165 lbs, so I know the lifestyle works. If you will, please allow me to plug my favorite coffee… Kabum @ http://www.kabum.org. It’s the best coffee I’ve been able to find so far (and they appear to be doing a good thing as well). Kabum + Organic Coconut Oil + one of those little whipper things = yummy coffee and a clear head! And to Christina D, You can roast coffee in a hot air popcorn popper, but I like the Hottop home coffee roaster the best. Google it.

Christina D says

Thanks Rich! I never would have thought to use a popcorn popper! We have one sitting around gathering dust because we don’t eat popcorn anymore. Now I have a use for it again!

I’ll give Kabum a shot!

I do a similar blend every morning. I have found using a magic/nutri-bullet blender to be ideal. You get a really frothy coffee and it comes with a cup.

In the afternoons I will often some protein powder as well (ends up like a cappuccino).

Hi Abel, HWC won’t negate your keto fast ? I use about 1-2 tbs total as I have 2 cups of bulletproof coffee in the am. I have heard that HWC negates your fast, but it barely has any carbs in it.

Geoffrey Bogorad says

Yea…using a “bullet” type mini blender does the job hands down.

I am loving your fatty coffee and your wild diet all the way in Australia. however was just wondering how many fatty coffees would you recommend max. Currently I drink 2-3 before heading off to work, gets me through my workout and ready for the day.

Is that too many?

I typically stick to probably a total of 2-4 tablespoons of fat total over the course of a fast. If you’re having a whole stick of butter or other oil (as some do), that’s probably getting carried away.

Listen to your body and see how you feel!

I’m new to the site here, and loving all the new ideas I’m learning. I’ve been following a leangains style of IF off and on for a couple years now. I understand that fat causes little to no insulin spike…but slamming all those calories surely counts as breaking your fast, no?

Yes, it’s ketogenic fasting, not fasting outright. If you consume calories, you’re technically not fasting. However, if you consume only fat, your body stays in autophagy so you still get many of the health benefits of fasting without the restriction.

What’s a good substitute for coffee? i’d like to start doing a bullet-proof drink in the morning, but I do not like coffee. Any ideas?

Richard Laing says

Look into Yerba mate, a mild tasting tea with what some might say benefits beyond caffeine alone.

Awesome, Abel! Do you have posts about the Ketogenic fast?

I am confused about what you said… replacing Bfast with the Fatty Coffee in order to do the ketogenic fasting. in order to be in ketosis, you need to keep a really low carb content the entire day, for several days, no? Just shortening the eating window to, say, noon – 5 each day won’t put you into ketosis, correct?

Right – generally it takes a good 3 or so days below 20-30 carbs to get into ketosis.

Writing a book on fasting now – will soon!

Do you think it’s necessary to fast? I workout way more than a normal person, I’m vegan, and I have a really busy schedule so I find my self eating dinner later than 7 or 8 sometimes. In the morning I only consume fruit, just fruit until 12 then I eat my meals after that. I just feel that it isn’t necessary to get results? And what are the benefits from fasting, and is it really that bad to eat breakfast?

What would you recommend to replace the heavy cream? I don’t do dairy (except grass-fed butter). Would unsweetened vanilla almond milk be too processed or caloric for this?

Morgan Miller says

So I am sure you use grass fed/finished butter and cream, but I cant do any dairy. I love the idea but it really doesnt work for me. Any suggestions? I have tried it with just coconut oil and it tastes ok, but I am not sure it is giving the same effect.

Give ghee a shot!

hi, been making your fat coffee instead of brekki for about a month. i have major fat to lose, around 90lb and want to build great muscle. how many times a day would you say to have a fat coffee? i would be happy to replace all my meals with it. oh btw should i not do the coffee if not in ketosis? cheers 🙂

Mike Pritts says

Abel, you mention skipping breakfast when you drink “fatty coffee.” How long do you recommend going without eating after? I workout in the morning before work and like to eat immediately after. So for me, I would have the coffee at 5AM, workout, then breakfast around 0730. Is 2 1/2 hours sufficient before having protein/carb?

Hi there I featured you on my blog! Just to let ya know! Thanks, Ryn

Interesting post! Do you have any studies that show that the advantages of calorie restriction can be kept whilst consuming calories from fatty acids?

I did my own version with what I had on hand. It was not only really good, but did indeed keep my hunger free for a solid 4.5 hours. My glucose level (currently type II diabetic) only rose a small amount as well. I used Italian espresso and basically made a bulletproof Americano or as I like to call it, High Caliber Bulletproof Coffee :-D. I like mine a little creamier and sweeter so I added an extra ounce of Almond milk and a teaspoon of xylitol. I’m not sure health-wise how this particular brand stacks up, but the flavor is the best coffee I’ve ever head once I dilute it a little and it’s not even close.

4 oz – Lavazza Crema e Gusto Ground Coffee, Italian Espresso(prepared)

4 oz – hot water

2 oz – unsweetened Almond milk

1 tbsp – Kerrygold unsalted butter

1 tbsp – Trader Joe’s Virgin Coconut Oil

Abel, if you add the nut-butter, do you do that in addition to the butter and MCT or Coconut oil or in place of one?

Sounds delicious! You can add the nut-butter in with the MCT/coconut for some added flavor. The MCT’s are part of the energy and focus kick you get from Fatty Coffee 🙂 – Emily, FBM Team Coach

Huge, HUGE fan of fatty coffee! Not only does it taste great, but it’s also the absolute best way in the world to wake up and jumpstart the brain in the morning.

I’ve tried the Bulletproof version –– and it’s certainly good –– though I’d like to think my own recipe and preparation is quite a bit tastier. Here’s how my version goes:

• One cup of dark roast organic coffee, quick brewed in an Aeropress.

• One TBS of Kerry Gold Salt-free Butter.

• One heaping TBS of Organic Coconut Butter.

• Three to Four TBS of Organic Coconut Milk.

• 1/8 to 1/4 tsp of Ground Cinnamon.

Place in a tall cup or mug, and then whip the living hell out of all this using either a long spoon or small electric whisk.

Honest-to-god, this is the best damn cup of coffee imaginable, and the sort of thing that keeps me going for a good three to four hours (especially with all 250 of its delicious, saturated-fat laden calories). Also, the cinnamon is a really nice touch, giving a slightly sweet flavor to the brew, without actually adding any sugars to the mix.

Sounds delish! I love coconut butter in mine as well! Do you brew the coffee with the cinnamon mixed into the beans? I’ve done that before and liked the results too! Cheers to fatty coffee! 🙂 – Emily, FBM Team

Emily: I use an Aeropress to brew my coffee (a great cup of java in just sixty seconds), and wouldn’t attempt adding the cinnamon to the beans. Cinnamon turns slightly gelatinous when added to hot water, and so –– if the beans and cinnamon were mixed together –– the “gluey” cinnamon would clog up the filter of the Aeropress.

Ah yes, that would definitely not work in that process! Glad you’ve found something that works for you. Enjoy your fatty coffee! – Emily, FBM Team

Jackie Treehorn says

Bulletproof coffee gone wrong:

Hahaha isn’t that hilarious? So silly! – Emily, FBM Team

Bill Reside says

some of us are chronic over-doers. I know its hard to advise but how much of this coffee is too much? is it intended for one cup until noon or several cups. Is it another one of those “find what’s best for you” situtations?

You hit it Bill, ALL of this health “stuff” is exactly that: “Find what’s best for you” 🙂 – Emily, FBM Team

Stuart Foster says

Wondering how many times a week people do the fat coffee? Sure that people are al over the place…. but for weight loss, what are the benefits of the daily fatty fasting versus lets says 3-4 days a week?

Do love my coconut cream, HWC, and Kerrygold blend!

Yup, you’re right, people are all over the place with it! Totally depends on what works best for your body. Play around with it and see what gives you the most energy/best results 🙂 – Emily, FBM Team

I like the name “fatty coffee”. I often drink fatty coffee but for reasons that you might not typically hear. I’m calling it Shanghai Bulletproof Coffee! http://www.chinabiohacker.com/blog/how-to-make-shanghai-bulletproof-coffee

I’m eager to try this but I’m one of those people who needs a little sweetness in my coffee. I’ve tried for years to like coffee with out sugar, or sweetener, but it’s yet to happen. Is there a good alternative? I’ve heard of people adding a small amount of stevia, but on the flip side, have heard that’s bad because it makes you crave more sugar. What’s the best choice to not spike your insulin or blood sugar?

Hello Abel, Can you please tell us what type of French Press you have?

Mary Ann Wiebe says

Finally researched yesterday a lingering suspicion I had about MCT oil. Why are the current Paleo gurus pushing MCT a processed version of natural virgin coconut oil? This processed MCT oil is missing the healthiest part of the oil which is lauric acid, abundant in the natural product. Best source other than human mother’s milk. Why are we paying more, and shipping it across the country, to get less healthily product. I’ve bought tons of MCT, but enjoy my fatty coffees with the real stuff.

Of all people to be pushing a processed oil MCT that is devoid of the best quality component! I marvel that you as the Paleo gurus whom we come to trust aren’t looking into this yourselves. I’m just say’s.

Jose Valenzuela says

Hi Abel, I enjoy listening to your podcasts and have learned a lot from it. My questions is where can I order the fair trade coffee if I want to do my own roasting. Thanks.

How necessary is it to use a sponge bob mug? I have a green arrow mug I’d like to use. Will that work?

Thanks for all the great work your doin out there in the peoples republic of Austin. Keep it up sir and congrats on the engagement.

Richard Laing says

Anyone blending macadamia nuts into their morning coffee? Wondering if they blend well enough not to make gritty coffee. Seems like they would make a tasty alternative to peeps that might not want to use butter!

I’ve read of some people adding protein (in the form of collagen hydrolysate) to their fatty coffee. I tried it and found it pleasing in taste and texture. Then I heard Abel (in his CreativeLive course) say that avoiding other nutrients, including protein, is important for this morning routine. But, here I see the suggested use of nut butters in fatty coffee. Various nut and seed butters have 3-4 g of protein per tbsp, while the coll.hydrol. has about 1.5 times that. Is protein actually okay to add? Should the amount be under some limit, making a little bit of nut butter okay? I welcome your knowledge and advice on this. Thanks.

The big problem with Dave’s “Bulletproof” coffee are the SFAs in the butter. Some SFAs are not inflammatory, those in butter are and you’ve also got the problems with the cholesterol in the butter which, according to most of the research I’ve read, becomes oxidized at +107 degrees*. Water boils at 212 degrees F. Is this an issue? I can’t say for sure as there’s no definitive answer, but, as an interview on Dr. Mercola’s site notes, there’s a 1:1 between oxidized cholesterol and arterial plaque. And, Dr. Steve Gundy–a LOW carb MD and cardiologist–minimizes the amount of animal proteins and fats in his diet.

Don’t forget, Dave’s background is sitting in front of a laptop and writing code and hacking computers. He’s not a cardiologist nor research scientist, so, while Bulletproof coffee may sound cool and taste good — which it does — buyer beware and check things out for yourself. I’ll use Coconut Oil and a little almond milk. Just don’t want to play Russian roulette with my arteries.

can you make fatty tea? Not a coffee drinker. In addition, should I be concerned with the fat upsetting may stomach?

I would love to try roasting my own coffee. Any recommendations for where online I could buy some green organic coffee?

Jason Hughes says

I must be doing the fasting thing completely wrong Abel. I thought only water was beneficial during a 16-20 hour fast? Will doing your method help me burn even more fat?

How do you do with just water? That’s a different kind of fasting, but can help as well.

Adding fat is useful if you feel like you need more energy to get you through your compressed eating window. But I say try it and see how you feel!

Since I live in The Netherlands I can’t seem to find Triglyceride. The things I find on Amazon seem to be Fishoil.. Will that do the trick? I know that’s available over here, but maybe you know a substitute since I don’t want my coffee to taste fishy 😉

Started fasting and changing my diet a week ago and I’m staggered by the results in such a short amount of time!

So thanks a lot and keep it up!

Happy to hear that you’re getting great results, David!

I wouldn’t do fish oil in coffee, but I’d recommend you try whipping cream (heavy cream), grassfed butter, coconut milk, or anything else that’s high in fat with a relatively neutral taste. There are so many options!

Thanks! In that case I didn’t understand it well enough. I’ve been having the fatty coffee as breakfast for over a week now. With coconut oil, cream and grassfed butter just like you mentioned. It tastes great! I thought the triglyceride was another addition to the coffee but that’s what the things in the coffee contain. I get in now! I was just wondering whether it’s good to have more than 1 cup of fatty coffee during the day? Because after a few hours I’m starting to crave for more 😉

Just a thought, whipping some organic heavy cream can turn it into butter (and buttermilk), how about I just put the cream into my coffee?

Absolutely – I actually often whip grass-fed heavy cream and put that in my coffee. 🙂

Hi able, I can’t find any grass fed dairies around me to buy butter or cream, and the can only find MTC oil in processed power form. I was wondering if I could substitute either or both of these with coconut oil?

Can we have fatty coffee any time of the day? Like after lunch? Or is it one of those things that we should only consume in the mornings on an empty stomach to get the most benefits?

Randy Daniel says

That was an eye-opener. I’ve just been using butter… Thanks for the video Abel!

Abel, I was reading through the posts and noticed some interesting questions I’d really like to hear your stance on:

hi, been making your fat coffee instead of brekki for about a month. i have major fat to lose, around 90lb and want to build great muscle. how many times a day would you say to have a fat coffee? i would be happy to replace all my meals with it. oh btw should i not do the coffee if not in ketosis? cheers :)”

Hi Abel, can I use some organic grass fed non homogenized milk instead of cream?

Sure, if that’s you’re preference. 🙂

Abel, I saw the following post from a while back but I didn’t see a reply…..

Mike Pritts says:

May 14, 2013 at 6:31 pm

Abel, you mention skipping breakfast when you drink “fatty coffee.” How long do you recommend going without eating after? I workout in the morning before work and like to eat immediately after. So for me, I would have the coffee at 5AM, workout, then breakfast around 0730. Is 2 1/2 hours sufficient before having protein/carb?

I work out every morning at 6:30am, otherwise it would never happen. Like Mike I typically eat breakfast afterwards. This is also when i typically have my carbs. What would you suggest? If I just have the fatty coffee will that suffice or am I jeopardizing my muscle recovery?

Just had a second thought……

Could I just switch the timing of my fast? Instead I could have a decaf fatty coffee at 5pm and then fast until the morning. I can wake up, work out, and break my fast at 8:30am when I normally eat breakfast and then have lunch later. Thoughts?

Can’t find your YouTube intervew with Dr. Steven Gundry…is that still around? Thanks!

Hah… I love this! To burn fat you need to consume fat… the right way of course. I’ve been on the fence about Asprey’s bulletproof coffee, but your article is convincing me. I use ghee butter in my coffee, which is grass-fed and more natural… and coconut oil with cinnamon to give it a sweet taste. Sometimes switch it up with cashew milk for a creamer. Yum!

Leave a Reply Cancel reply

Trending Posts

Marc David: The Psychology of Eating, Why Calories-in-Calories-Out is Wrong, & The Importance of Pleasure

How to Make Old Fashioned Apple Pie with Real Food (Wild Diet Approved)

UJ Ramdas: The Science of Gratitude, Goal-Setting & How to Hack Your Happiness

Chelsey Luger: Working Out with Rocks, Indigenous Food, & How to Play Double-Ball

Easy Maple Brined Turkey with Wild Rice Stuffing

Dr. John Berardi: Intermittent Fasting for Fat Loss, Multivitamins & How to Tell Georges St-Pierre What To Do

Primary Sidebar

DO YOU LIKE COOKIES?

Type in your email and I'll send you the best cookie recipe in the entire galaxy!

Recent Posts

Want to Burn Belly Fat, Beat Cravings & Feel Great?

FREE FAT BURNING GUIDE

Get 23 Fat-burning Hacks from THE WILD DIET to drop up to 20lbs in 40 days

HI, NICE TO MEET YOU!

Do you want to discover how I lost 20 pounds in 40 days?

Get your FAT-BURNING goodie bag that will teach you how to quickly and easily eliminate belly fat and reach optimal health. Just enter your email below and I’ll send it right to your inbox!

It's Mother's Day, Baby. Butter Yourself Some Coffee

You are not going to be cooking for yourself on Mother's Day. You are not going to be making restaurant reservations either. You're going to let the people who made you a mother take care of that.

You are, however, going to make yourself one hell of a cup of coffee, because any day that calls for celebration also calls for a little liquid pick-me-up.

A few weeks ago, I was sitting on the floor of my friend Jessica's beautiful old house. We were mapping out my book about cooking and coping, which Jessica had agreed to edit. We had printed out all the essays and lined them up on the floor of her front hall. Her teenage son was sitting in the next room with a friend, watching a movie. There were almost forty essays, so there were rows and rows of them. There were even more recipes, and we were trying to figure out how to arrange them all so that the book felt as much like a memoir as it did a cookbook. Jessica had little Post-its and was writing down the theme of each essay and trying to categorize everything. I was trying to figure out what movie the teenage boys were watching. ("Kill Bill").

We were only stopping for snacks every forty-five minutes or so.

The first day I arrived at Jessica's, she told me she had made a pot of red lentil curry for us for lunch. "You cooked?" I was shocked. I had brought some homemade granola bars from Panetica, a bag of baby carrots, some apples and bananas, and a big iced soy mocha with an extra shot from Starbucks. I did not expect to be fed. I knew Jessica didn't cook. I had gone into the writing of this book a confident cook and Jessica had gone into editing it an uninterested one. She was, dare I say, even slightly hostile about cooking. Still, she agreed to take on this editing project, perhaps out of pity, perhaps out of a latent interest in cooking, perhaps because her best friend is married to my brother. Plus, we'd worked together before. I had faith in her and she had patience with me.

The red lentil curry was outrageously good. During the course of editing the book, it appeared Jes had turned into a cook.

While we sat on the floor amid a sea of essays, she asked, "Do you want some of this coffee Scott makes?" Scott is Jessica's husband. "Sure," I said. "It's got grass-fed Irish butter in it," Jessica said. "And coconut oil. Does that sound disgusting?" No. I have been using coconut oil in everything lately and know how good it is. And a smidge of butter in your food is one of life's great pleasures. On the other hand, butter in coffee actually did sound a little gross. But the red lentil curry had given her some street cred.

"Scott says when he drinks this in the morning, he doesn't need to eat or drink anything again until 3 p.m.," Jessica said. That sounded illegal. And perfect.

Jes made some organic espresso on the stove. When it was done, she poured it into her Vitamix, telling me the Vitamix was so awesome, it would even clean itself after it was done mixing things up."Christmas present," she said. "I don't even want to know how much it cost." She added a tablespoon of grass fed Irish butter and a tablespoon of coconut oil to the coffee and turned the machine on. "Here you go," she said and handed me a mug of something dark and frothy.

I took a sip. Thick, rich and potent as hell. So many strong flavors, all competing for my attention and all deeply satisfying. The combination of fat and caffeine powered through my veins up to my brain. Boy, was I happy. What followed was a very productive afternoon. Then, Jessica sent me home with the essays and told me I had to revise them.

I didn't want to revise them. I wanted to write new stuff! Oh, the joy of starting something new! Hemingway once wrote about F. Scott Fitzgerald: "[He] took literature so solemnly, He never understood that it was just writing as well as you can and finishing what you start." Of course, I had to finish what we had started, but it was far more fun to think about new projects. I sent Jessica some new ideas for essays. Maybe we would write another book together! She emailed back: "Sorry, lady. I'm not reading anything new until you revise the old."

I collapsed onto the floor. Revising nearly 40 essays. Who had the strength to do that?

Buttered coffee did.

Naturally, we had no grass-fed Irish butter so I used Land O'Lakes salt-free butter from Shoprite. We didn't have the right special bag of organic espresso either so I used ground Medaglia D'Oro Italian Roast Espresso Coffee that was in a can in the freezer. We did have two glass containers full of coconut oil so that was good. We didn't have a Vitamix so I took out the blender. I didn't bother to fill it with hot water and warm it first as Jes had done.

I brewed two cups of coffee, poured them in the blender, added two tablespoons of butter and two tablespoons of coconut oil, and pushed "Mix." Then I carefully poured the liquid into a mug.

Nothing fancy. Nothing difficult. Just delicious and restorative. Your brain wakes up and says, "Party on, dude! We're on a roll now!"

(If you want to read more about why your brain likes this combination of caffeine and saturated fat, click here.)

This coffee nailed my butt to the floor of my office and got me to work for hours at a stretch. I wasn't medicated but I was focused. Jes was a little appalled by my choice of butter so that night, I ordered some grass-fed Kerrygold Irish butter off Amazon. (You can also get it at Whole Foods.)

The next day, I went back to Jessica's. We sat back down on the floor.

"Do you have any more of that coffee?" I asked innocently.

Jessica grinned. I followed her into the kitchen.

It's Mother's Day. Buttered coffee is gonna fix you right up. Make yourself a cup. And let the people who love you generate the rest of the fun.

Buttered Coffee Ingredients:

1 cup hot coffee

1 tablespoon coconut oil

1 tablespoon butter or more to taste (organic, grass fed is the best, but regular butter will do)

Put all ingredients in the blender. Blend. Drink immediately, then have a fabulous day.

Overnight Kaffee Kuchen

Ingredients

• 1 package dry yeast
• 2 tablespoons sugar
• 1 1/2 cups warm water (105° to 115°)
• 8 to 9 cups all-purpose flour, divided
• 1/2 cup sugar
• 1/2 cup milk
• 2 eggs, beaten
• 1 tablespoon butter or margarine, melted
• 1 teaspoon salt
• 1 cup raisins
• Kaffee Kuchen Topping

How to Make It

Dissolve yeast and 2 tablespoons sugar in warm water, stirring well. Let stand 5 minutes or until bubbly. Add 3 cups flour; beat well. Cover and let rise in a warm place (85°), free from drafts, overnight.

Add 1/2 cup sugar, milk, eggs, butter, salt, raisins, and enough remaining flour to make a stiff dough.

Shape dough into a ball; place in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour or until doubled in bulk. Punch dough down and turn out onto a lightly floured surface. Knead 5 minutes or until smooth and elastic. Cover and let dough rest 10 minutes.

Divide dough in half. Roll each half into a 13- x 9-inch rectangle. Place in 2 greased 13- x 9- x 2-inch baking pans. Sprinkle topping evenly over the 2 coffee cakes. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350° for 30 to 35 minutes.

Note: Coffee cake freezes well.

Oxmoor House Homestyle Recipes

You May Like

Sign Up for our Newsletter

Ratings & Reviews

Delicious and healthy recipes customized for you!

Kaffee butter

Bulletproof Coffee Made Vegan: The Why And The How

December 5, 2014

Bulletproof coffee has taken the health world by storm with its promises to increase energy, digestion, brain performance, and even metabolic rate. Designed by Dave Asprey, The Bulletproof Coffee phenomenon has been popularized by the Paleo community but is popular with even those that don’t eat Paleo. Designed by someone in Tibet, Asprey experienced the drink on a hiking trip there and brought the drink home to the United States. The drink is the new “it” morning beverage that claims to be a health secret to get in on. Even Dr. Andrew Weil says the drink may be beneficial.

What is Bulletproof Coffee?

In case you’re not familiar with Bulletproof coffee, it involves making a clean, non-toxic coffee free of pesticides, herbicides, etc. and blending it with medium chain triglyceride (MCT) fats which increase energy and possibly performance, and are said to ward off hunger. Dr. Frank Lipman even says these fats have been shown to improve digestion and lead to a higher metabolism. Once coffee is blended with a source of MCT fats, a rich, frothy beverage results that’s consumed first thing in the day.

What’s Wrong With the Original Recipe?

The original Bulletproof coffee involves blending coconut oil (a well known superfood high in medium chain triglyceride fats) with grass-fed butter. The official Bulletproof website also uses a medium chain triglyceride oil made from coconuts and sustainable palm oil, known as Brain Octane. The healthy fats blended with the coffee help create satiety, ward off hunger, jump start the metabolism, and can help the caffeine from coffee digest more slowly, which prevents insulin crashes often caused by caffeine intake.

It all sounds pretty great except for the fact the drink contains butter. Butter in coffee? We don’t think so! Despite the health claims surrounding butter, it’s still an animal-based fats high in cholesterol and comes from dairy cows, which we know is not the best source of nutrients or the kindest option. The good news is, you don’t need butter to get the benefits.

Here’s how to make it vegan:

3 Tips for Making Vegan Bulletproof Coffee:

1. Use Organic, Extra Virgin Coconut Oil

You can still make Bulletproof coffee by simply using all coconut oil instead of half coconut oil and half butter. And while you can use palm oil since it’s another plant-based source of medium chain triglycerides, it’s probably best to avoid this oil due to the high amounts of controversy surrounding its production and environmental dangers. There is also no research that shows it to be more beneficial than coconut oil (which has much more research supporting its health claims).

Don’t just use any coconut oil, however. Be sure to use organic, extra virgin coconut oil which is cold-pressed so all the nutrients in the oil are retained. Other coconut oils may be processed with pesticides, bleaching agents, hexanes, and heated at high temps that destroy the natural nutrients.

2. Or, Opt for Coconut Butter

If you’re not into using oil and want something more like the texture of butter to create a creamier coffee instead of just a rich one, use raw coconut butter, aka vegan butter. This magical superfood is different from coconut oil and cream. Coconut butter is raw coconut meat that has been pureed and ground. It’s a wonderful whole food replacement to butter that’s rich in MCT fats, fiber, and even a little protein to boot!

3. Add Some Non-Dairy Milk To Make it Extra Frothy

The butter in typical Bulletproof coffee creates an incredibly frothy texture when blended, however since we’re not eating butter, use non-dairy milk instead. Choose an unsweetened version since added sugars are never a great idea, and add this to the blender with your coffee, coconut oil or butter, some stevia if you need a healthy, zero glycemic sweetener, and even cacao powder for an extra superfood boost.

Vegan Bulletproof Coffee Recipe:

Ingredients:

• organic coffee ( or chai or green tea) of choice (See why organic coffee is important here.)
• 1 tsp-1 tbsp. of organic (raw) extra virgin coconut oil or butter (Start small if you’re new to using MCT’s in your coffee since they’re pretty potent for first users in their strength and abilities to “get things going” for digestion.)
• 1-2 tbsp. of non-dairy milk (Unsweetened coconut milk or unsweetened almond work great here.)
• ground vanilla if desired, or alcohol-free vanilla extract
• stevia if a healthy sweetener is desired (no sugary sweeteners)
• optional: 1 tsp or tbsp. raw cacao and some cinnamon

Directions:

1. Brew your coffee first.

2. Add the hot coffee and other ingredients to your blender. Even a small blender like a Nutribullet or Magic Bullet work here.

3. Blend for 30 seconds (at least). This is what makes it frothy and mixes the ingredients together perfectly- don’t stir them into a poured cup of hot coffee – it won’t work.

4. Pour into your favorite coffee mug and enjoy before breakfast.

Why Before Breakfast?

Drinking your Bulletproof coffee at least 30 minutes or even an hour before breakfast provides your body with healthy fats that are said to improve mental function, slow down the effects of caffeine entering your blood stream (which benefits blood sugar) and will jump start your digestion before food is consumed. If consumed with meal, the fats will more than likely upset your stomach and you may not get the same brain-boosting benefits.

Does it Work And Should You Try It?

You’ll have to test it out and see how it works for you. Some people do wonderfully with higher amounts of fat while others don’t. I have tried this several times myself and can tell you that mental focus, energy, better blood sugar, and digestion all seem to be consistent benefits experienced quickly. Do keep in mind to start small with fats and moderate the rest of your fats throughout the day. If Bulletproof coffee doesn’t work for you, that’s okay – a regular cup of Joe is never a bad thing. Enjoy your cuppa however it works for you, healthy fats or not.

*Note, other fats like olive oil or nut butter are not recommended (and probably won’t taste too good.) These do not have MCT fats like coconut, which are what benefits the brain, digestion, and the blood sugar.*

Have you ever made vegan Bulletproof coffee or tea?

Browse through some recent posts below:

Our Top 10 Favorite Vegan Celebrity Moments This Year (So Far)

So many celebrities went vegan and celebrated their plant-based diets this year!

How to Perfect Your Nut-Free and Vegan Baked Goods

Here’s how to bake amazing vegan goods without nuts.

25 Plant-Based Holiday Cookie Recipes That Will Fill Your Home With Cheer

Check out these holiday-themed cookie recipes to make this season!

11 Cinnamon-y Sweet Plant-Based Apple Pie-Inspired Recipes

Is there a more iconic seasonal dessert that apple pie? Answer: NO.

Cinnamon Coffee Cake (Kaffee Kuchen) #SundaySupper

Delicious cinnamon streusel topped tea cake with a cream cheese filling.

Cinnamon Coffee Cake (Kaffee Kuchen)

By Sue Lau | Palatable Pastime

This is a special coffee cake I adapted from one Carol Bass had posted at Recipezazz. This one is a bit smaller and has a few changes in the topping and filling. It’s great for an easy weekend breakfast or brunch if you have it baked up the night before. What a great way to enjoy a morning cup of coffee!

And that is the theme this week for Sunday Supper-recipes with coffee (either with coffee in them, or something to enjoy with coffee). This has a bit of a German-American slant which goes with my current theme of Oktoberfest (I’ll be posting a number of this type of recipe during the week). I forgot to mention in the directions but do keep this in the refrigerator because of the cream cheese filling, just as you would cheesecake bars. It’s easy to forget just looking at it, but we don’t want anyone getting foodborne illness because of it.

Don’t forget to check out the rest of the recipes offered this week. Quite a few have caught my eye! Which ones will you be making? Let me know in the comments. Until next time-

Cinnamon Coffee Cake (Kaffee Kuchen)

• Servings: 4-6
• Time: 1hr 10mins
• Difficulty: easy
• Print

1. Preheat oven to 350ºF.
2. Grease and flour an 8×8 square glass baking pan, shaking out any excess flour.
3. To prepare cake, cream together the butter and sugar until fluffy.
4. Stir in the egg, and sour cream, mixing until smooth.
5. In another bowl, sift together the flour, baking powder and salt, then mix into the wet batter and stir until smooth.
6. To make the filling, stir together the softened cream cheese with the egg yolk, sugar, cinnamon and vanilla and stir until smooth.
7. To make the topping, cut together the slightly softened butter with the brown sugar, flour, pecans, oats, cinnamon and salt.
8. Spread about half of the cake batter into the bottom of the pan. You can use lightly wet hands to spread it out or use wax paper (I found a spatula to be sticky and less effective).
9. On top of the thin layer of cake batter, spread out all of the filling mixture the same way.
10. Then apply the remaining cake batter over that, not worrying too much if it isn’t totally covering the filling.
11. Sprinkle the streusel mixture over all.
12. Bake in the preheated oven for 50-500 minutes or until you can tuck a toothpick into it without wet sticking to it. Cool in the pan completely.
13. Cut into 4-6 squares. If you like, sprinkle powdered sugar over the works, the way it’s done on crumb cake, however you prefer. It is also good without that.

From the kitchen of palatablepastime.com

Sunday Supper

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Share this:

Post navigation

12 responses

3 fabulous layers. Who could resist.

This reminds me of those boxed coffee cakes of my youth but oh so much better.

Thanks! Always better made from scratch. 🙂

PERFECT. I adore cinnamon cakes of all kinds

Yum! I love a good coffee cake. What a great way to start the day!

I think I could eat coffeecake for breakfast, lunch and dinner, yours looks amazing!

This coffee cake sounds amazing! I’ve never thought to put a cream cheese filling in my coffee cake.

It’s really good I have to say!

Leave a Reply Cancel reply

Let’s Get Social!

Welcome to Palatable Pastime!

I'm Sue Lau and I am cooking up kitchen love in Cincinnati Ohio with an emphasis on Heartland, Southern US and Amish cooking as well as Ethnic cuisine.

Trending Recipes

What's Cookin' on Instagram-------> Follow me @palatablepastime

Recent Recipes & Reviews

What I’m Tweeting:

Follow Blog via Email

Follow Me on Social Media!

Don't Miss a Recipe - Subscribe!

Favorite Links

Always a place at my table…

• 1,951,129 hungry people were here

FTC Disclosure: Palatable Pastime is written, edited and owned by Sue Lau. Please note that this post may contain affiliate links and I may be paid a commission if clicked. These small commissions help keep Palatable Pastime running and contributes to keeping the lights on and the electric bill paid. Thank you for your continued support!