Butter coffee is delicious and nutritious way to start your day.

The "Wild Butter Brew"

Ingredients:

  • 10 oz Wild Coffee (Organic, Fair Trade, Single-Origin, Ultra-Premium Beans Available here)
  • 1 TBSP Non-alkalized cocoa powder (Available here)
  • 1 TBSP Wild MCT Oil (Buy MCT Oil here)
  • 1 TBSP of Kerrygold Butter (or 2 tbsp, this stuff is the ticket)
  • Optional: 1 dash of Wild Vanilla Powder (Available here)
  • Optional: 1/2 TSP Organic cinnamon
  • Optional: 1/2-1 TSP ​Xylitol from maple (not corn)
  • Optional: Add a scoop of Wild Whey after step 3, after coffee has cooled, then shake lightly to combine. Avoid blending or adding Wild Whey to hot liquids as this can damage the beneficial immunoglobulins!

Tools:

  • Preferred brewing vessel
  • Mason jar or mug
  • Blender (a Magic Bullet works great here)

Process:

  • Brew coffee with preferred method (Brewing methods here)
  • Place hot coffee in a blender with 1-2 tbsp MCT oil, 1-2 tbsp pastured butter, 1-2 tsp of Wild Chocolate powder, a dash of Wild Vanilla powder and desired sweetener
  • Blend until frothy
  • If you prefer it hot, drink your beverage now. If not, proceed to next step.
The Wild Butter Brew ICED​:
  • Add 4 oz Wild Cold Brew and lightly shake to combine
  • Place Butter Brew in freezer to cool down for 3-5 minutes
  • Remove from freezer
  • Add ice and give it a shake
  • Enjoy!

Common errors making butter coffee:

  • Blending too aggressively. Blend/Pulse in short bursts.
  • Using coconut oil over MCT oil. Coconut oil leaves a coconuty aftertaste and doesn't have the same smooth consistency as MCT, which has trouble emulsifying.
  • Not using the best beans. Wild Coffee beans are fresh roasted, single-origin, fair trade and organic. They are ultra-premium and uber-fresh. Using quality coffee makes a HUGE difference in not only how your butter brew comes out, but also in how you'll feel after you drink it.

How To Put Butter in Your Espresso


Some tips for Butter Espresso:

  • Let the butter come to room temperature for a few minutes. If it's too cold, it won't completely blend and you'll end up with (delicious) chunks of butter in your espresso.
  • Blend for 30-60 seconds. Because there is such a small amount of liquid in espresso, it takes some time to fully blend the butter and form the emulsion.
  • Test the amount of butter. I've successfully used up to 2 tablespoons of butter in a double shot of espresso. However, I find that 1 TBSP is plenty. Test and find what you like.
  • Use unsalted pastured butter, like Kerrygold.

Optional ingredients you can add to make your own butter espresso concoctions:

With so many options there is only one thing left to do, sip and enjoy!

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