Today’s chilly, rainy weather just called for an afternoon pumpkin spice latte…which got me thinking… I should share my current go-to buttery latte with you. Of all the simple joys in life, coffee is among my top 10 (alongside furry slippers, a cozy robe, red wine, bouquets of flowers, quaint cafes, smiles, and scented candles). I look forward to my morning cup of coffee every day. I often switch up how I take my coffee…sometimes, adding a bit of organic half and half, other times I use a quality, dairy-free, flavored creamer (like Califia Farms), but as of late, my favorite coffee comes with butter.
That’s right. Nice, thick, clarified butter. Also known as ghee. There’s a ton of hype surrounding fatty coffee and Bulletproof coffee…(just to be straight…Bulletproof is a brand- they carry extremely high-quality coffee that has gone through processes to remove toxins, particularly mold. Bulletproof also carries Brain-Octane Oil, which has it’s own slew of benefits. Point being, people now use the term Bulletproof to refer to any fatty coffee, but it was meant for the company’s original recipe, which you can find –>here.)
I don’t use the actual Bulletproof brand, though I would love to get my hands on their coffee. But I do love me some coffee and ghee. I use Fourth and Heart Vanilla Bean Ghee in my own latte concoction and it creates such a rich, creamy flavor and texture.
Here’s the recipe for my own buttery, pumpkin spice latte:
- 1 C of coffee
- 1 heaping tsp of Fourth and Heart Vanilla Bean Ghee
- 1 scoop Vital Proteins Collagen Peptides
- Sprinkle of pumpkin pie spice
Place all ingredients into blender (make sure yours can take warm liquids) and blend for 20 seconds or until mixture is nice n’ frothy.
Question of the day: What is your favorite way to drink coffee?