Servings1 (c.a 260 ml)
Leaving Mother Lake. It’s a beautiful memoir of Yang Erche Namu who is a Moso, an ethnic minority that lives in the Himalayas in southwestern China. In the book, the author mentions butter tea, which is tea mixed with yak butter and salt. Since butter is the main ingredient, butter tea provides plenty of caloric energy and is particularly suited to high altitudes. FYI I’m not living on the alps. At that time, I could not think of it being nice. Butter goes on toast. Tea goes with milk. I was not too convinced this was a nice beverage. Maybe because when I read it I was in a tropical country with the heat and humidity…the whole idea of it was very bad. But now, I could actually picture myself drinking it. However, the concept of mixing butter in beverages is very well known with LCHF dieters. It’s supposed to leave you feeling full, energized and focused for hours. Some of the claimed benefits is that it helps you stay in Ketosis, burns fat, boosts brain power and bumps up energy levels. I do not claim any of these, but since I am in the LCHF diet, it’s suitable for me. What’s important when drinking this is to always make sure it fits in your diet and check if it fits your macros. I started making this as I was getting a little fed up of having lots of cream and butter for lunch or dinner which is quite a typical LCHF meal. I would probably not get fed up of it if it’s accompanied with pasta or rice but since that’s out of the picture, I had to find an alternative. This for me, was a perfect solution. I could have my cocoa on a regular basis since I gave up drinking Nesquik. This recipe does not use regular white sugar. It’s also not advised to use any other sugar substitute if you have sugar addiction. Recipe also contains coconut oil which is essential for rapid fat-burning, and butter (preferably grass-fed if you can find) but I just use regular Swiss Butter. Recently I have been omitting the coconut milk in the recipe due to the extra calories that I could not spare. It taste’s just as great. For more information, visit Low Carbe Diem for other recipes. This recipe is adapted from there too.
- ½ cup Filtered Water
- ½ cup Coconut Milk
- 2 Tablespoons Unsalted Butter (grass-fed)
- 1 Tablespoon Coconut Oil or MCT Oil
- 2 Tablespoons Unsweetened Cocoa Powder
- ¼ teaspoon Vanilla Extract
- A dash Cinnamon
- 1-2 teaspoons Erythritol (Sukrin) - Optional
- In a medium sized pot (if using hand blender) or a small pot (if using blender), bring water and coconut milk to a boil.
- Remove from heat.
- Add the rest of the ingredients into the coconut milk and water.
- Blend using a hand blender (like the ones for soups) or pour the mixture into a blender and blend till frothy.
- Pour into a mug and enjoy.
- Conversion Table
- Find coconut milk that is low in carbohydrates and sugar but still high in fat.
- For nutritional information, please visit my Yummly page and scroll to the bottom of the recipe.
- Nutrition Facts (based on my ingredients) : Per serving (1) 486 kcal, Total Fat – 48 g, Total Carbs – 7 g, Fiber – 4 g = NET Carbs – 3 g, Protein – 4 g.
- If you are using MyFitnessPal app to count calories, first copy the recipe URL then go to MyFitnessPal app to Recipes, select Create a New Recipe, then Add from the Web. Paste the URL, match ingredients and that’s it!
- Always match ingredients to the ones you use. Ingredient nutritional facts differ depending on brand.
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