Ready to take your butter coffee iced? Here’s a recipe to make the magic happen.
So the trick is obviously getting the fats to blend smoothly into the drink. If we were to blend the ingredients straight up, then surely the Coffee++ would react to the cold, clump together, and just be straight up nasty. To work around that issue, I made frozen cubes of butter coffee using a fairly standard blend of brewed coffee, Coffee++ (cultured ghee and MCT oil), and some raw cacao for a chocolate-y spin. You can skip the cacao if you don’t want to fuss with it.
Here’s a snapshot of the steps you’ll take:
The recipe below fills a standard ice cube tray, which will give you 4 batches of Iced Butter Coffee (serving 1 to 2 people a batch). So a few minutes whipping up the cubes, will give you several drinks in the future.
- 2 cups brewed coffee
- ½ tsp vanilla extract
- ¼ cup of Coffee++ (a blend of cultured ghee and MCT oil)
- Optional: 1 Tbsp raw cacao
- 1.5 cups non-dairy, non-soy milk such as almond
- 1 tbsp grass-fed plain gelatin
- 2 tbsp maple syrup
- 6 cubes of the coffee blend
- First, make the frozen coffee cubes by combining the brewed coffee with the vanilla extract, raw cacao, and Coffee++ in a high powered blender.
- Blend until smooth and creamy.
- Pour into a regular ice cube tray, cover with parchment paper, and place in the freezer.
- Once frozen solid, move on to the next step.
- Place 6 frozen coffee cubes in a high-powered blender with one and half cups of non-dairy, non-soy milk like coconut or almond, the grass-fed gelatin, and maple syrup for sweetness.
- Blend on high until the ice cubes are smooth.
- Serve immediately.
A word on mixing…
Quality counts here. I blended mine with a Nutri-Bullet, which got the job done. However, a Vitamix or Blendtec blender would have done an even better job at getting the frozen coffee cubes smooth into the drink. A food processor could work in a pinch, but no guarantees there, unfortunately. And an immersion blender just doesn’t handle the ice the way we need it to. My recommendations are Nutri-bullet, Vitamix, or BlendTec (or something comparable).
Here’s what it looks like after it’s been sitting for a few minutes on a hot day… Not too shabby.
Where to find the ingredients…
Coffee++ and grass-fed gelatin may not yet be on your radar, but that doesn’t mean you can’t get on board!
Coffee++ is something I order from Amazon since it’s available on Prime, which means free fast delivery. It’s so much cheaper buying the cultured ghee, plus MCT oil already blended together from Pure Indian Foods than buying them separately and combining.
Grass-fed gelatin is also something I just order from Amazon. I checked on the same brand at my local health food store and it was $9 more expensive there than online. Since my preferred brand is also available through Prime, it’s a no-brainer.
If you live outside of the US, you might not have the same benefits with online options, so I apologize for flaunting all this in front of ya! If you have good tips to share, please do so in the comments below. It could really help someone else out.
I hope you guys like this great way to enjoy the benefits of butter coffee even on a hot summer day! Remember this recipe uses cacao, but you certainly don’t have to. Just omit that if you don’t have any on hand or don’t care for it.