Chef Big DA high-octane ketogenic fuel source that utilizes lipid emulsification and oak-smoked salinity to redefine your morning caffeine ritual.
Brew 12 ounces of high-altitude, single-origin coffee using a French press or pour-over method to ensure maximum oil retention.
Warm a high-speed blender container with hot water to prevent thermal shock and maintain lipid viscosity.
Combine the hot coffee, grass-fed butter, MCT oil, smoked sea salt, and ground cinnamon in the pre-warmed blender.
Emulsify on high speed for 30 seconds until a thick, frothy 'micro-foam' head forms and the liquid reaches a pale latte color.
The goal is a perfect emulsion; you shouldn't see any oil droplets on the surface.
Pour into a pre-heated ceramic mug and garnish with an extra tiny pinch of smoked salt for visual and aromatic nuance.
The key to this drink is the temperature of the fat. We want the butter melted but not scorching, allowing it to emulsify into the coffee without breaking. This creates a stable suspension of lipids that coats the palate and carries the smoky notes of the espresso. Use a high-quality, grass-fed butter for the best fatty acid profile and a cleaner mouthfeel. The pinch of smoked sea salt is the bridge that connects the richness of the butter to the acidity of the coffee.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.