Creamy Vanilla Butter Coffee
Servings: 1
This healthy coffee is French press coffee blended with MCT oil, grass-fed butter, vanilla and an optional scoop of collagen until it turns frothy and latte-like. It is my daily morning ritual and takes about 8 minutes from grinding to sipping.
Ingredients
- 2 tablespoon coffee beans coarse ground
- 1 teaspoon MCT Oil
- 2 tablespoon grass-fed butter unsalted
- 1 teaspoon pure vanilla extract
- 1 scoop collagen peptides optional
Instructions
- Grind the coffee beans coarsely just before brewing and add them to a French press.
- Bring water to a boil and pour it over the grounds. After 1 minute, gently stir to submerge the crust of grounds on the surface.
- After 4 minutes total, press down the plunger. Pour the coffee into a heat-safe blender.
- Add the MCT oil, butter, vanilla and collagen, if using, and blend until smooth and frothy. Serve warm.
Notes
- Grind Tip: Use coarsely ground coffee. Standard pre-ground coffee is too fine for a French press and can clog the mesh filter.
- No French Press: Regular brewed coffee works as the base. Blend it with the remaining ingredients the same way.
- Dairy-Free: Use coconut oil in place of the butter. Skip the collagen as well for a vegan version.
- Storing: Best fresh while it's frothy. Leftovers keep in a sealed jar in the fridge for up to 24 hours; reheat gently and reblend, since the butter separates as it cools.
Nutrition
Serving: 8oz, Calories: 258kcal, Carbohydrates: 1g, Protein: 1g, Fat: 27g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 183mg, Potassium: 13mg, Sugar: 1g, Vitamin A: 700IU, Calcium: 7mg, Iron: 0.01mg
