It's time to kick your morning in the a**

Maybe you saw someone do it on TV. Or you read about it on a Paleo blog. Or you saw something about it on the internet. Or maybe you’ve been to Tibet or Nepal, or Ethiopia at some point in the last 1,000 years. Adding a high-quality fat to a hot drink such as tea or coffee has been around a long time.

 

Unexpected? Think about what you might put in your coffee today: milk, creamer, or half-and-half. Butter (and ghee) is just way further up the so-creamy-it-tastes-like-heaven curve. 

 

And what is that creamer, half-and-half or non-dairy creamer doing for your body? 

 

Not all Butter is Created Equal

You can’t just slap a pat of any old butter in your coffee, though, and expect decent things to happen. Because butter coffee is about more than just the taste of churned cream or ghee, it’s about getting the right kinds of fats into your body.

 

Milk from grass-fed cows makes all the difference, both in the taste and color of the butter, and in the composition of the fats inside.

 

Not all “Pastured Butter” is actually 100% grass-fed

If you’re trying to maximize the benefits of putting grass-fed butter in your coffee (or anywhere in your diet), it makes sense to look for butter that comes from cows which are always 100% pastured and grass-fed. Unfortunately, for one of the most popular grass-fed options, this isn’t the case. If the cows’ feed is being “supplemented”, it needs to be supplemented with hay, alfalfa, or other grasses that can be stored for winter feed. 

 

We use ghee made from 100% pasture-raised and grass-fed butter, which comes from cows raised in Lancaster County, PA.

 

Ghee or Butter?

Sometimes people ask why we use ghee instead of butter. The answer is simple: ghee doesn’t need to be refrigerated, and that’s why fatCoffee packets can go anywhere with you, and be ready anytime you want to make butter coffee. 

 

Ghee is essentially clarified butter. When you slowly and gently heat butter, the milk solids settle to the bottom, and the water evaporates. What’s left is ghee, which has a slightly sweeter, nuttier taste profile. It’s also completely shelf-stable, so again – no refrigeration required.

 

Substitutes are no substitute 

We mix only the highest quality organic coconut oil and MCT oil, along with whole powdered goat milk from pastured goats, in with our ghee. As a result, fatCoffee ain’t cheap. But we haven’t ever really looked for cheaper alternatives, because the quality of the ingredients is 100% of the reason why we make fatCoffee – the best fats, for the best you.