Gingerbread Spice Butter Coffee is a warm, comforting cup of holiday flavor…sort of like eating a gingerbread man, but without the gluten bomb in your gut.
You can make your coffee using your preferred method, and I’ve got a few ideas below for different ways to incorporate the gingerbread spice into your next cup.
What is Butter Coffee?
Curious about exactly what butter coffee is and why it’s so good?
If you’re looking for DIY gift ideas for the holidays, make up a large batch of gingerbread spice mix, and put it in a fancy jar with a beautiful label (see more ideas for DIY spice mixes here).
Even better would be to print out this recipe (or maybe the one for my Breakfast Sausage Scotch Eggs).
How to Modify this Butter Coffee Recipe
- Prepare the coffee according to step 1. Instead of adding butter and coconut oil, add coconut milk, almond milk or grass-fed heavy cream (if it agrees with you). Or, if black coffee’s your thing, drink as is.
- Make it a gingerbread spiced latte by brewing espresso, combining with steamed or heated coconut milk, then sprinkling with some of the spice mix.
- Use chai tea instead of coffee or a gingerbread spiced chai.
Gingerbread Spice Butter Coffee Recipe
- 1 tsp gingerbread spice mix * per 2 rounded tbsp coffee grounds
- 1 tbsp grass-fed butter or ghee
- 1 tbsp coconut oil or MCT oil
- 1 tsp raw honey or maple syrup, optional
- 1 tsp Vital Proteins Grass-Fed Collagen optional
- Sprinkle the gingerbread spice mix into the coffee grounds. Brew the coffee using your preferred method. (I use a French press but any preparation will do.)
- Pour hot coffee into a blender. Add the grass-fed butter and coconut oil, plus any extras like honey and collagen.
- Blend for 30 seconds until frothy and creamy. (Be careful when using a blender with hot liquids!) You could also use an immersion blender or just melt the butter and oil on top of your hot coffee, but I don’t prefer it that way…it ends up like an oil slick. If that’s your thing though, that’s okay.
- Sprinkle with extra gingerbread spice, if desired.
My recipes are all in a meal planner. Check it out!
I have been doing this since making your gingerbread spice! very delicious! I make a latte type action with almond milk! YUM
This sounds amazing! I also wanted to suggest another way to make bullet proof coffee is to add an egg yolk in the blender with coffee, 1 tsp of coconut oil and I always use some coconut milk. Make sure you do not break the egg on the blender and drop in egg whites. Your hot coffee will cook the egg white and that makes your coffee not look as appetizing.
Hi Debra…yes! I forgot to mention that one though I’ve never done it myself (I need to try it). Love the tips…scrambled eggs + coffee in the same blender sounds like breakfast gone wrong 😉
I do two whole eggs in my bulletproof coffee every morning. My trick is to put the eggs, coconut oil, and sweetener in first, and then add in the coffee right before you throw the lid on and blend. That way, the hot coffee doesn’t have time to “scramble” the eggs. They blend right in, and make for a rich, creamy, delicious latte type coffee, with no dairy! 😀
I am trying this this morning! You inspired me, Amber.
Do it! You won’t regret it! I add typically also add some vanilla extract or cinnamon too. YUM! As a matter of fact, I’m gonna go make my morning cup right now! 🙂
I’m going to do it and report back 🙂
OMG! i gave up coffee around July but treat myself on the weekend with one, made this on Sunday and it was amazing it’s now Monday morning and i just made another one Oh No!!!! Thank You for this amazing recipe this will certainly be my weekend treat coffee from now on (if i have the will power to stop)
I hope I don’t contribute to your delinquency 😉 I’m glad you liked it!
My gallon of ghee is going to be so happy for this bulletproof holiday coffee!!
I saw that photo! I love you for posting that up 🙂 You looked so happy!!
Yum. I added a small square of dark chocolate as well.
Wow!! This is delicious!! I was a bit sceptical, mainly because I’m a bit of a coffee purist (I like a bit of cream from the local organic creamery in my coffee), but I’ve definitely changed my mind!
Hi Louise! I totally understand the skepticism (that’s how I am) and I’m glad you liked it!!