Sweet, warm spices, tea, and creamy foam all make up a butter chai latte, also known as a “bullet-proof-ish” chai latte.
Many of you are familiar with bullet-proof coffee. The typical bullet-proof coffee is made from a special low-toxin coffee, butter, and MCT oil.
It’s great in theory, but Beth wrote a post few years ago about why we aren’t 100% down with the popular trend and what we like to make instead. The main concept behind it is great: coffee (or in the case of this tea) blended with healthy fats.
You could settle for an ordinary chai latte at a coffee shop but a butter chai latte is so easy to make at home! And better for you.
Often “fancy” coffee shop beverages get a bad name because of the high amounts of sugar in them. I’ve tried a few of them, but they often don’t cut it. They are simply too sweet, so I tend to not buy beverages out often. It’s really a good thing if you think about it, my wallet and body both thank me for it.
When you create your own drinks from scratch, you control what goes into them, which is a big win! Which brings me back to this delightful drink, the butter chai latte.
Butter makes everything better right? After all, there is butter chicken, butter on hot biscuits, butter on a spoon… well maybe not that… although my grandma did like to eat a slab of butter on a cracker. You get the point – butter makes the world a happier place.
Did you know that adding butter to tea is actually a very old tradition? Tibetans have been making tea with butter and milk for over 1000 years! The creator of the Bulletproof brand was inspired to create his blend after a trip to Tibet.
In the high Himalayan mountains where the air is thin and cold, butter tea provides nourishment and warmth. Additionally, it helps prevent dehydration.
Typically chai has warm spices like cinnamon, ginger, clove, and black pepper, making it the perfect drink in the winter.
I make my own chai concentrate blend to keep in the fridge that I reheat when I want to make this recipe. If that’s not your thing, you can also use a bagged chai blend from the store. The results will still be delicious!
This butter chai latte has milk, butter, coconut oil, and gelatin to boost the nutrition content, with a bit of raw honey or maple syrup for sweetness. It is a soothing and satisfying beverage that can be enjoyed all year, but even more so in the winter.
A butter chai latte is more substantial than your typical chai latte but I don’t think that it can take the place of an entire meal. I know from personal experience that while I don’t like to eat very much in the morning, if I have just this, I am left hungry within an hour or two.
This is best paired with a real food breakfast full of protein, healthy fats, and grains (if that’s your thing). If you need more breakfast ideas be sure to get a copy of The Breakfast Revolution.
Butter Chai Latte
- 1/2 cup milk raw, almond, coconut, or other milk of your choice
- 1/2 cup chai concentrate or 1/2 cup strongly brewed chai
- 1/2 TBS butter
- 1/2 TBS coconut oil
- 2 tsp maple syrup or raw honey
- 1 TBS gelatin optional
- 1/4 tsp vanilla extract
- 1 pinch unrefined salt
- If you are using chai concentrate, reheat until warm. If you are using a tea bag, pour boiling water over the tea bag and allow to steep for 10 minutes. After 10 minutes, remove the bag.
- Heat the milk over low heat until warm.
- Add the butter, coconut oil, maple syrup or raw honey, gelatin, vanilla extract, and unrefined salt to a blender.
- Pour in the warmed chai and milk. Blend on high for 30 seconds to 1 minute, or until everything is incorporated and frothy. You can also use an immersion blender to mix the latte instead.