My father-in-law has four older sisters. We call them the Aunties. They make everyone laugh. Whenever they come visit us in the Bay, they request two things: this strong coffee… and my deep-fried Oreos—both recipes can be found in my latest cookbook, The Seasoned Life. It might sound crazy to put butter in coffee, but don’t knock it before you try it. It’s an amazing way to kick-start the morning. I make two versions of this homemade coffee—one with butter and one dairy-free coffee. Either one gives me (and, apparently, the Aunties) everything I need to conquer the morning—including that all-important energy boost first thing in the morning—and treat my body well from the inside out. I sometimes add a liquid vitamin, like Barlean’s The Essential Woman, but I leave that option up to you.
- Yields: 4 servings
- Total Time: 5 minutes
Brew #1: The Original
Brew #2: The Dairy-Free, Sugar-Free Version (When You’re Feeling Extra Healthy)
Put all the ingredients in a blender. Remove the center plug from the blender lid and hold a towel over the hole to allow steam to escape (or else the lid can blow off from the pressure and send hot coffee flying everywhere!). Blend until smooth and creamy, about 30 seconds. Pour into four mugs. The butter or coconut oil eliminates the need to add any creamer—it’s magic.
Excerpted from The Seasoned Life, Copyright © 2016 by Ayesha Curry. Used with permission of Little, Brown and Company, New York. All rights reserved.