Butter Coffee Recipe

Brew

Brew 12 oz (about 350–360 ml) of strong drip coffee using Third Coast beans or another high-quality dark/medium-dark roast. Aim for a slightly concentrated extraction so the finished drink is robust when butter and syrup are added.

Preheat mug (optional)

If desired, rinse your mug or jar with a little hot water to preheat it, then discard the rinse. This helps keep the butter from congealing too quickly.

Combine

Pour the hot brewed coffee into the mug or blender. Add 1 tablespoon unsalted butter, 1 teaspoon pure maple syrup, and 1 tablespoon heavy cream if using. Add a small pinch (~1/4 tsp) of fine sea salt if you like a balanced flavor.

Emulsify

Using an immersion blender: insert the blender and blend on high for 20–30 seconds until the mixture becomes frothy, emulsified, and slightly thickened. Using a countertop blender: transfer the coffee and add-ins to the blender (fill no more than halfway for safety), secure the lid, and blend on high for 20–30 seconds. Hold the lid with a towel to prevent steam escape. The result should be creamy with a light foam on top.

Taste and Adjust

Taste the coffee. If you want it sweeter, add another 1/2 teaspoon maple syrup and blend briefly. If you prefer richer mouthfeel, add another 1/2 tablespoon butter or more cream. Adjust salt by tiny increments if needed.

Serve

Pour the blended butter coffee back into your preheated mug if you used a countertop blender. Serve immediately while hot. Optionally garnish with a light dusting of ground cinnamon or cocoa powder.