I had grand plans involving honey, and cherries, and ginger — but I also have hungry teenagers. That bag of cherries never stood a chance. Sigh.
Instead, I’m revisiting a lovely winter evening in the early 2000s. At the time, my beloved and I had just moved to Minneapolis — during an icy, snowy January. Although we were from Chicago, this was a whole new level of winter. We felt like human popsicles much of the time.
Since we were new to the city, just exploring our neighborhood was novelty enough for us.
We lived close enough to Uptown to walk, and frequently found interesting places there. On one of these excursions, we discovered a teeny little Tibetan restaurant. Though I can no longer recall its name, I remember steamy warmth that instantly fogged my glasses, turmeric-yellow walls, and momo (dumplings) filled with intensely flavored meat.
I also remember that my husband, more adventurous than I, ordered yak butter tea. At the time, he loved it, but I was certain such a thing would never cross my lips. Nope, no, negatory – absolutely not.
You all see where this is going, right?
A decade later, we are eating paleo, and we discover “bulletproof coffee. ” My husband, as I may have mentioned, loves coffee. Every morning, he grinds his own beans, makes coffee in the morning to drink at home, takes a cup to commute with, and keeps a single serving coffee maker on his desk so that he can refresh his cup after lunch. I’m convinced that the reason he agreed to buy our house was its proximity to four local coffee shops, two of which roast their own beans.
When I told him about this insane coffee trend, we had a good giggle over the craziness of blending perfectly good coffee with butter and coconut oil — but then we tried it.
Frothy like a latte, the combination of butter and coconut oil gave it an extra richness that was better than milk alone. We quickly added it to our regular repertoire of beverages. But a few months later, while listening to a podcast, the guest suggested trying the bulletproof recipe with tea.
A light bulb went off in my head, and I immediately flashed back to that cold night, and the wonderful meal, and the ‘crazy’ tea that had stayed in my memory all this time.
I tried it, and it was overjoyed to find it just as good as I had imagined.
The most important thing here is the tea. A good strong one is a must, as the butter/ghee and coconut oil is going to smooth out whatever sharp qualities it normally possesses. I used a chocolate pu-erh, which was very tasty indeed. While the chocolate notes were a complement to the cinnamon I included, it’s not necessary; the tea is delicious either way.
- 1 tablespoon butter or ghee
- 1 tablespoon coconut oil
- 1 cup strong black tea
- 1/2 teaspoon cinnamon, divided (optional)
- Combine butter, coconut oil, tea and 1/4 teaspoon cinnamon in a high-speed blender. Process on high for approximately 20 seconds, or until well mixed. Pour into a large mug. Sprinkle remaining cinnamon on top; serve immediately.