This Brewed Butter Chocolate recipe is a delightful and healthier alternative to traditional coffee, offering a unique blend of roasted cocoa beans with the richness of grass-fed butter and coconut oil. Perfect for those who enjoy a creamy, slightly sweet drink that provides a gentle energy boost without the jitters.
The Benefits of Brewing Chocolate
Brewing chocolate, made from roasted and ground cocoa beans, is a fantastic coffee substitute. Unlike hot cocoa, it isn’t creamy or overly sweet. It contains theobromine, a natural stimulant that offers a smooth energy boost without the crash associated with caffeine. This makes it an excellent choice for anyone looking to cut back on their coffee intake but still needing a little pick-me-up throughout the day.
Why Use Grass-Fed Butter?
Grass-fed butter is a key ingredient in this recipe, adding a rich, creamy texture and a host of health benefits. Grass-fed butter is higher in omega-3 fatty acids and vitamins A, D, and K compared to regular butter. These nutrients support brain health, reduce inflammation, and improve heart health. Additionally, the healthy fats in grass-fed butter help keep you full and satisfied longer.
The Benefits of Coconut Oil and Milk
Coconut oil and coconut milk are also crucial components of this recipe. Coconut oil is known for its medium-chain triglycerides (MCTs), which are easily digestible fats that provide a quick source of energy. MCTs have been shown to boost metabolism and support brain function. Coconut milk adds a creamy texture and a slight sweetness, along with essential nutrients like lauric acid, which has antimicrobial properties.
Making the Perfect Brewed Butter Chocolate
- Brewing Time: Unlike coffee, brewing chocolate benefits from a longer brewing time. Aim for at least an hour to ensure a full, rich flavor. The longer brewing time extracts more of the chocolatey goodness from the cocoa beans.
- Blending: To achieve the best texture, blend the brewed chocolate with the butter and coconut oil mixture. This step ensures all ingredients are fully emulsified, resulting in a creamy, frothy beverage.
- Bulk Preparation: For convenience, consider brewing a large batch of chocolate in advance. Store it in the refrigerator and simply reheat a portion when you’re ready to enjoy. This saves time in the morning and ensures you have a delicious drink ready to go.
Brewed Butter Chocolate is a versatile and enjoyable drink that combines the robust flavor of cocoa with the creamy richness of butter and coconut oil. It’s a wonderful way to start your day or enjoy as a mid-afternoon pick-me-up. With its array of health benefits and delightful taste, this primal coffee alternative is sure to become a favorite in your beverage rotation. Enjoy experimenting with this recipe and discovering the perfect blend that suits your taste preferences.
Brewed Butter Chocolate {primal}
Ingredients
- 6 Tbsp Brewing Chocolate, I purchase mine locally from Nuance Chocolate
- 24 oz Water
- 3 Tbsp Grass-Fed Butter, melted or softened
- 3 Tbsp Coconut Oil, melted or softened
- 4 Tbsp Honey, (up to 6 Tbsp if you like it sweet)
- 6 Tbsp Full-Fat Coconut Milk, canned
- 1 1/2 tsp Vanilla Extract
- 1/4 tsp Sea Salt
Instructions
- Bring the water to a boil in a saucepan.
- While the water is boiling, pour hot tap water in the French Press carafe to warm up the glass (this will prevent temperature shock so the glass doesn't break when you pour in the hot water).
- When the water has reached a boil, pour out the hot tap water, add the brewing chocolate to the bottom of the press, and pour in about 1 cup of the boiling water. Stir to saturate all the grounds, then add the rest of the boiling water.
- Place the French Press lid back on the carafe, positioning the plunger just above the water level, but not into the water.
- Let brew for 1 hour (or more, but no less than 1 hour). Unlike coffee, brewing chocolate does not become bitter if brewed for too long, it only gets stronger (and more delicious). Slowly push the plunger all the way down until it stops.
- Pour the brewed chocolate into a high-powered blender (we use the Blendtec). *NOTE: I often pour the chocolate grounds into a cheesecloth and wring out the remaining brew (I'm not a fan of wasting anything). I also save the grounds for possible future uses.
- Add all other ingredients. Blend on HIGH about 1 minute (or run the Smoothie cycle on the Blendtec) until creamy in color and slightly foamy.
- Pour into individual mugs.
- Since the brewing time made the chocolate cool down, we pop ours in the microwave for 1 minute to heat back up. This also amps up the foam a LOT. If you don't use a microwave, heat up the chocolate on the stovetop before pouring into the mugs.
BULK INSTRUCTIONS
- Brew a double batch of chocolate as described in steps 1-5 above. This takes me 2 hours (1 hour per batch) due to the size of my French Press. Adjust accordingly.
- Pour into a glass storage jar (I use a Weck Carafe) and store in the refrigerator for up to 1 week.
- Combine the melted butter, melted coconut oil, and honey (make sure to double all ingredients). Whisk to evenly combine. Add in the coconut milk, vanilla extract, and salt and whisk to combine. Store in the refrigerator in a glass jar (I use Weck Tulip jars). Depending on how long you store this in the fridge, you may need to re-stir to combine as the honey often settles to the bottom.
- When you're ready to prepare your single serving drink, heat up 6 oz (3/4 cup) of brewed chocolate in a small saucepan (or microwave, if you're so inclined).
- Once it's hot enough, add to the blender and add in ¼ cup of the honey/butter-mixture. Blend on HIGH about 1 minute (or run the Smoothie cycle on the Blendtec) until creamy in color and frothy. Enjoy!
Notes
- ** Bulk Batch ** You can brew the chocolate in a large batch in advance and refrigerate until ready to use. I would suggest using it within a week of brewing. The longer it sits in the refrigerator, the more the flavor will change. You might notice a more cinnamon-honey flavor after a day or so in the fridge. This is not a bad thing.
- To make the morning process easier (ie: make in advance and in bulk), use the BULK INSTRUCTIONS above.
Nutrition Information
Yield 4 Serving Size 8 ozAmount Per Serving Calories 374Total Fat 29gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 5gCholesterol 27mgSodium 239mgCarbohydrates 29gFiber 1gSugar 26gProtein 2g
Nutrition is calculated by a third party and may not be 100% accurate
Kellie
Wednesday 20th of June 2018
I just found this and tried and wow, it's lovely. I love the bitter undertone of the chocolate with the smooth creamy action of the other ingredients. Great adaptation!
Heather
Thursday 8th of January 2015
I've put my coffee and coconut oil in a mason jar so I can shake it up. I'm only doing one serving so it seems a bother to pull out the blender.
Rob Benson
Monday 1st of December 2014
We need to make this more regularly. I love it, great on cold mornings!