Warming winter wellness recipes

Ingredients

• 2 tbsp Butterfat Keto
• 1 freshly brewed cafetiere or 1-2 shots of espresso
• Sweeten with stevia drops (optional)

Method

Simply add 2 tbsp of Butterfat Keto to the bottom of your favourite morning coffee cup, add a small amount of hot water and stir until the Butterfat Keto has dissolved.

Top up your cup with freshly brewed coffee.

Ingredients

• 1 black tea bag 
• 3 black peppercorns
• 1 cinnamon sticks
• 5 cardamom pods
• 3 cloves
• 1 star anise
• 1 cm piece ginger, sliced
• 250ml whole milk or coconut milk 
• 10g (2 tbsp) Butterfat Keto 
• pinch cinnamon to serve
• Honey to taste

Method

Add the milk and spices to a saucepan and bring to a simmer then reduce heat for 10 minutes to infuse the spices. Add black tea bag for the last 2-3 minutes. Strain the warm spiced milk into a jug, discard spices and sweeten with honey.

Add 2 tbsp (1 scoop) of Butterfat Keto to the bottom of a mug or heatproof glass, add 2 tbsp of the strained spiced milk and stir until the Butterfat Keto has dissolved. Add more strained milk if needed. 

Once dissolved, fill up the rest of the mug leaving room at the top so you can use a frother to create a little foam. Sprinkle with cinnamon and serve.

Ingredients

• 1 tsp matcha tea powder
• 10g (2 tbsp) Butterfat Keto
• 250ml whole milk or plant milk
• Honey to taste

Method

Add the milk to a saucepan heat until warm but not boiling. Put the matcha and Butterfat Keto into a large mug, then add 4 tbsp of warmed milk and stir until the Butterfat Keto has dissolved, adding more milk until fully dissolved.

Use a whisk or frother on the remaining milk in the saucepan to create some foam. Pour the foaming milk into the mug, stirring to mix in the matcha and Butterfat Keto. Sweeten with honey and serve

Ingredients

• 200g dark or milk chocolate 
• 2 shots of espresso 
• 4 tbsp Butterfat Keto 
• 300ml pot double cream
• 1 tsp vanilla extract

Method

Place the Butterfat Keto in a small bowl and add the hot shots of espresso. Stir (or use a small whisk) until the Butterfat Keto has completely dissolved. Set to one side to cool down.

Melt the chocolate in the microwave for 2 minutes or use a heatproof bowl over a saucepan of gently simmering water. Leave too cool down a little.

Use an electric whisk to whip the double cream and the vanilla extract. 

Add the Espresso and Butterfat Keto to the melted chocolate and stir to combine. Then gently fold the chocolate mixture into the whipped cream until fully combined. Split the mixture between 4 ramekins, top with chopped pecans and chill in the fridge for an hour before serving. 

Ingredients

• Small handful coriander leaves
• 1 tbsp coconut oil
• 1 garlic clove
• 4 spring onions, sliced
• 2 tbsp Thai curry paste
• 400ml can coconut milk 
• 500ml chicken or vegetable stock
• 1 tbsp fish sauce (optional)
• 4 tbsp Butterfat Keto 
• 150g pack stir-fry vegetable
• 1/2 tsp turmeric
• Sprig Thai basil
• 1 red chilli, deseeded, sliced 
• Lime wedges

Method

Add the coconut oil to a saucepan and gently fry the spring onions, garlic and Thai curry paste for 2-3 minutes, being careful not to burn the spices. Add in the stock, coconut milk, turmeric, fish sauce, stir-fry vegetables, coriander leaves and bring to a gentle simmer, reduce heat for 4-5 minutes. 

Add the Butterfat keto to a small bowl, add one ladle of the warm Thai coconut soup, stir until all the Butterfat Keto has fully dissolved. Remove the soup form the heat and allow to cool for just a few minutes before adding in the dissolved Butterfat Keto, stir to combine. Split the Thai coconut soup between bowls. Top with fresh basil leaves and slices of chilli and a wedge of fresh lime. Serve.