talking baaaaaaaaaack!!! I know it’s been quite some time since I’ve posted and all I can say is that life (with an almost 6 year old and 3 year old) has been happening a lot. We still have two weeks left of homeschool if that tells ya anything (the new school year will even be here soon!) 😉
I wanted to finally sit down and write this post for several reasons. While many of you may not like coffee or even drink it, there’s something about it that’s sentimental to me. It’s easy to relate food to friends, family, and fond memories, but has anyone ever related coffee to it? This may sound strange but when I smell the aroma of coffee brewing, I’m instantly transported to my childhood days visiting my family in upstate New York. I’ve probably mentioned several times how I am Italian, and while I have enjoyed mounds of delicious Italian cooking, no one ever talks about the drinks.
I have so many fond summers and Christmases being upstate visiting both sides of my family that I hope by writing this it will bring back some of those memories. We never had any family to hang out with while growing up in South Texas and to this day my sister and I long to go back and see them. The moments that stick with me are the ones of all the
old folks adults gathering around the dining room table, after dinner was cleaned up, getting set up to play games and have dessert. I’m not sure if other games were played all those years, but my favorite was Pinochle. I can remember as a child peering over my parents and grandparents shoulders trying to figure out what they were doing and asking questions to no avail. I’m sure they were tired of explaining, but if they were, they never let on.
The best part of the evening were the desserts! I can recall the smell of all the Italian cookies that were baked earlier that day, along with freshly whipped whipping cream my Grama Jean covered her famous chocolate pie with. But, most of all was the coffee. That sweet smelling nectar of the gods ran through the house all night until the morning. I wanted to be like the adults and would make myself a cup, but unlike the adults, I liked my ‘sugar with coffee and cream,’ and even to this day I can’t drink it straight black (kudos to those who can like me hubby).
The funny thing is that coffee tears up my stomach pretty ugly and turns out to be a high marker on my allergy panel (boo!). Having known that, I still love the smell and taste of it, especially since it still brings back memories of my family. I had to figure out a way to still be able to consume it yet not have it give me a stomachache. It turns out that I’m great at metabolizing caffine, according to my 23andme results, so I can drink it any time of the day and not have it affect me.
It wasn’t until I got further into the Paleo world, and went to my first Paleo ƒ(x) in 2015, that I had remotely heard of putting butter in your coffee. I know it sounds weird and if you haven’t hear about it, you’ve got to check it out (see this post for a good explanation). Basically, a guy named, Dave Asprey, developed this recipe for Bulletproof® and it’s supposed to do magical things to your body and make you invincible (totally kidding)! It does have a lot of health benefits and miraculously it helps me digest the coffee without feeling yucky after, thanks to all those healthy fats in it.
One day I happened to be playing around with the Bulletproof® recipe and a vanilla latte (my fave!) and came up with this. You can totally sub what you need to, leaving out the maple syrup to make it Whole30 compliant and using ghee instead of butter (remember that it’s not a meal). Let’s just say that when I made these for my family last month, my mom, sis, and 90 year old grandmother loved it! I know you will, too, if coffee is yo thing.
Buttery Vanilla Latte
- 1 cup brewed fair-trade coffee, hot
- 1 Tbsp Kerrygold butter (or ghee, for dairy-free)
- 1 Tbsp unrefined coconut oil or MCT oil
- 1 tsp vanilla extract or powder
- ½ cup milk of choice (I like almond or coconut)
- 1 Tbsp maple syrup (optional)
- Mix all ingredients into a blender, or pour into mug and use an immersion blender or handy milk frother to blend, and serve.