Is it too late in the summer to post an iced coffee recipe? Personally, I think it’s never too late. While I have been eating ketogenic for many years now, I had taken a break with my Bulletproof coffee due to Interstitial Symptoms from bartonella. However, my love for bulletproof coffee was spiked yet again on my honeymoon back in June when we visited the Bulletproof cafe in Santa Monica. I seriously have never gotten so excited about a Paleo/Keto-friendly restaurant. Not just because they were serving food I could actually eat and feel good about, but the food was actually quite phenomenal. Outside of the yummy food, my husband enjoyed a typical bulletproof coffee, while I sipped on the “No-Coffee Latte” (my version of this coming soon). Because it was so hot outside, my husband asked if they’d be able to make his Bulletproof coffee iced. Of course, they told him no, because the butter would not emulsify properly into the coffee. However, as a chef, I knew that there was a way around this. The answer? Only heat a portion of the coffee, and only heat it very slightly. This small addition of heat allows the butter to mix in properly without clumping, while the remaining coffee, plus the addition of ice, make for an amazing iced coffee. Overall, this iced butter coffee reminds me a lot of an iced coffee frappuccino (without all the added junk). What’s not to love?!
Iced Bulletproof Butter Coffee
- 12 oz cold-brew coffee
- 6-8 oz ice
- 2 tbsp grass-fed butter
- Pour 4 oz of coffee into a sauce pot, place on the stove, and heat on medium heat until just warmed through.
- Once warm, removed coffee from heat and place in a blender cup with butter, blending until frothy.
- Once frothy, add in remaining coffee and blend until smooth.
- Pour coffee over a mason jar filled with ice and enjoy!
Psalm 95:6-7 “Come, let us bow down in worship, let us kneel before the Lord our Maker; for he is our God and we are the people of his pasture, the flock under his care. Today, if only you would hear his voice…”