Since I was recently diagnosed with Type 2 diabetes, my neighbor told me that butter coffee would be good for it. I decided to try it, after finding several recipes on YouTube. It was surprisingly quite good. I usually put almond milk and xylitol in my coffee, and the butter coffee didn't taste that much different from that.
There are several different types on YouTube, but what I do is this: butter, coconut oil, coffee (preferably not instant), optional sweetener (not sugar!)
You can blend it up in a blender, but I use a milk frother to make sure the oils are blended well. (A frother is easier to clean.)
I use French Market coffee with chicory, cold-brewed through a Toddy. For me, two Tbsp. in a cup of hot water are enough. You could put more or less, depending on how strong you like your coffee. Some recipes ask for Bullet-Proof coffee, which I haven't tried.
I have a small plastic ice cube tray, left over from a mini-fridge, and I pour coconut oil in it. After the cubes have hardened, I keep them in a zip-lock bag in the fridge. They're about a tablespoon each, so it's more convenient than trying to pour the messy coconut oil every time.
I don't drink this if I'm having a regular-sized breakfast. It's meant to be a meal replacement since it's high in fat, though you could add something small like a piece of toast.
Prep Time: A couple of minutes
Cook Time: No cooking
Total Time: About a minute
Yield: 1 cup