How Much Butter in Your Coffee?

While it is not an entirely unheard of practice in the West, many might turn their nose up at the concept of mixing butter into their coffee or tea. However, this unusual combination is popular around the world. The practice is popular in places like Tibet where heavily salted yak butter is mixed in strong black tea.

This traditional beverage is probably a little intense for first-timers. However, fear not. Nutritionist Lily Nicholas (RDN, CDE, CLT), has some recipe suggestions and some information about the potential health benefits of using butter in your coffee or tea.

Nicholas suggests that newbies start with a low dose of butter as many people are no longer used to “real food fats”. Too much at once can trigger cramping or diarrhea. A newbie’s digestive system will need time to adjust.

She also suggests that some people may prefer coconut oil as an alternative to butter to get those good fats (and MCTs), but the beverage won’t whip up in a creamy fashion if you use only coconut oil. Nicholas states that using high-quality, unsalted butter from grass-fed cows is ideal. Regular off-the-shelf butter may not produce a high-quality beverage—Nicholas admits to being a butter snob, however. Finally, blend-blend-blend is her mantra if you want a beverage that resembles a latte and not a cup of coffee with oil blobs of butter floating around.

Nicholas notes that those who have trouble eating breakfast in the morning might find this unusual beverage beneficial because:

  1. It doesn’t overwhelm your digestive system with a heavy load of food, but does provide some necessary calories (from fat) to carry you through part of your morning.
  2. Because that energy is coming from fat, it does this without giving you rebound hypoglycemia (or in real talk, crazy hanger, low energy, and cravings that you usually get after a typical high carb meal, like cereal or oatmeal).

Next she suggests the coffee-butter-beverage to those who, despite their best efforts, are always starting before lunch. She writes, “Since fat stabilizes your blood sugar without raising or lowering it, adding it to your coffee or tea is the perfect addition to make breakfast more satiating long term. It’s fantastic for those of us who easily go hypoglycemic (ahem- me!).”

While it might not be the most pleasant thought, Nicholas suggests the beverage as a possible, natural cure to frequent constipation as fats are essential to keeping your digestive system working smoothly. She also suggests butter as an additive that will benefit people who are hyper sensitive to caffeine, “Anecdotally, having fat along with your morning dose of caffeine can dampen its effects.”

She notes also that this beverage could be a major boon to those trying to lose weight. She notes that in the morning the body is less efficient at breaking down carbs and that the body favors fats as morning fuel. She also notes that such a beverage could be part of a ketogenic diet, which relies more on fats than carbs. Nicholas also back tracks to remind readers that this beverage should help people hold out until lunch with fewer snacks.

Finally, she notes that while both coffee and tea have excellent antioxidant levels, milk proteins negate their benefits. Butter, on the other hand, contains very few milk proteins making it an excellent real dairy substitute for those looking to benefit from antioxidants in coffee and tea.

Buttered toast. Buttered croissants. Buttered coffee?

Yes. People are putting butter in their coffee.

The practice started in Tibet with buttered tea. They brew the tea, then float yak butter and Himalayan salt on top. Dave Asprey brought the concept to the U.S. but used coffee instead of tea. He uses grass-fed unsalted butter. He has developed Bulletproof Coffee.

If you want to try butter coffee at home without purchasing Bulletproof coffee, put 1 cup brewed coffee in a blender with 1 tsp organic grass-fed unsalted butter and 1 Tbsp coconut oil and mix until it froths. Enjoy.

Jody Victor

Jody Tries A New Banana Bread

Her’s a new banana bread recipe I found – try it next time you want something sweet with your coffee…..

Chocolate Chip-Espresso Banana Bread

1 1/2 cups mashed very ripe bananas (3 to 4 bananas)

1/2 cup plus 1 tablespoon granulated sugar

1/4 cup packed brown sugar

1/2 cup butter, melted

1 teaspoon vanilla

1 eggs

1/1/2 cup all-purpose flour

1 teaspoon instant espresso powder

1 teaspoon baking soda

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup semisweet chocolate chips (6 oz)

Heat oven to 325 degrees F. Spray two 8×4-inch loaf pans with canola oil cooking spray. In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top. Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely befor slicing.

For even more chocolaty flavor , drizzle with melted chocolate across top before serving.

Jody Victor

Easy Mocha Pie

Jody Victor: Here’s a wonderful, chocolatty cool dessert for your next warm-weather get-together.

Easy Mocha Pie

1 tub (8 oz.) frozen Whipped Topping (Do Not thaw), divided

28 chocolate sandwich cookies, divided

1/4 cup finely chopped walnuts

1/3 cup butter, melted

3/4 cup brewed double-strength coffee, cooled, divided

3/4 cup whipping cream

1 pkg. (3.9 oz.) chocolate instant pudding

6 squares semi-sweet baking chocolate, divided

Heat oven to 350 degrees F.

Spoon half the whipped topping into small bowl; refrigerate until ready to use. Return remaining whipped topping to freezer.

Crush 20 cookies; mix with nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.

Reserve 1 Tbsp coffee. Mix remaining coffee with whipping cream in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed whipped topping and chopped cookies. Spread onto bottom of crust.

Microwave 3 chocolate squares and frozen whipped topping in microwaveable bowl on High 2 min. or until chocolate is melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.

Shave remaining 3 squares of chocolate as garnish curls over each slice before serving.

Enjoy with friends and your favorite coffee!

Jody Victor

Jody Tries Mocha Sweethearts

Here’s a great mocha dessert for the whole family on Valentine’s Day or any day….

Chocolate & Mocha Sweethearts


4 squares unsweetened baking chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2 cups sugar

4 eggs

1 tsp vanilla

1 cup flour

1/2 cup Suisse Mocha Cafe flavored instant coffee, or any other flavor

6 squares semi-sweet baking chocolate


Heat oven to 350 degrees F.

Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan; cut into shapes with 1-1/2-inch heart-shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi-sweet chocolate as directed on package. Dip tops of b rownie hearts in chocolate. Refrigerate until chocolate is firm. Enjoy!