Frozen Butter Coffee Pops with fatCoffee

FatCoffe pops ready for the freezer

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With the summer swelter settling in here in Philadelphia, we’ve been busy looking for ways to keep cool. Movie theaters present a compelling option, as does cranking up the air conditioner at home to your preferred setting. In our house, we set it to “Apple Store Cold.”

Thankfully, there’s a tastier, more economical, and much more Paleo option: fatCoffee Summer Ice Pops. Delicious and smooth, and they take about 5 minutes to prep (plus an hour or so in the freezer.) We made these in the evening, so that we can leave the house with our fatCoffee on a stick, a frozen frappé to go.

FatCoffe pops ready for the freezer
Frozen Butter Coffee Pops with fatCoffee
Print Recipe
Mixed with coffee or tea, fatCoffee is delicious and satisfying. Frozen on a stick, it's even more refreshing and convenient.
Servings Prep Time
6 Popsicles 5 Minutes
Passive Time
1 Hour
Servings Prep Time
6 Popsicles 5 Minutes
Passive Time
1 Hour
FatCoffe pops ready for the freezer
Frozen Butter Coffee Pops with fatCoffee
Print Recipe
Mixed with coffee or tea, fatCoffee is delicious and satisfying. Frozen on a stick, it's even more refreshing and convenient.
Servings Prep Time
6 Popsicles 5 Minutes
Passive Time
1 Hour
Servings Prep Time
6 Popsicles 5 Minutes
Passive Time
1 Hour
Ingredients
Servings: Popsicles
Instructions
  1. Brew coffee with 1 1/2 - 2 times as much coffee grounds as you normally use.
    2 cups of brewed coffee
  2. Place in a blender cup (we use a NutriBullet) and add 4 packets of fatCoffee (Vanilla or Mocha work best, but forthcoming flavors might be even more amazing).
    Brewed Coffee with fatCoffee Mocha Added
  3. Blend on high for 30-60 seconds. Blend longer than you normally would if you were making fatCoffee. In this case, a shaker bottle probably won't do the trick, but if you're especially skilled and can pull it off, send us a video and we'll post it here.
    Blender cup with fatCoffee fully mixed
  4. Pour into your popsicle mold. We are also going to try this in some ice pop pouches, which might work even better (see notes, below)
    fatCoffee Pops in their mold
  5. Close the mold with the included lids/sticks, and place in the freezer.
    FatCoffe pops ready for the freezer
  6. In about two hours, remove from the freezer, and enjoy! Our kids are enjoying pops made with Republic of Tea's Hibiscus tea, which makes for a very satisfying treat without the caffeine.
  7. Claudia with her fatCoffee Tea Pop
Recipe Notes

A note about mixing fatCoffee pops: use HOT brewed coffee or tea, because that will mix more thorough with the fatCoffee.

Even still, as the pops cool in the freezer, the foamy part will float to the top before the pops freeze completely. This means that your popsicles will have a richer, smoother part at the bottom of the stick, and a icier part at the top. We rather like it that way, but you should judge for yourself.

One possible way to make a more evenly-mixed Butter Coffee Pop with fatCoffee is to use these Ice Pop Molds instead. About a 1/2 hour after putting them in the freezer, take them out and mash them like you would a sealed fatCoffee packet to mix the material around. Even better, lay them flat in the freezer so that the icey and smooth parts are distributed evenly along the length of the pop. We'll be trying that this weekend!

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What is Highly Branched Cyclic Dextrin and Why the Heck Would You Put it In Your Coffee?

A yellow plastic tub of butter substitute labeled You'd Think it Was Butter.

When I was first formulating the original mixture of fatCoffee, I ran headlong into a pretty thorny problem: how could I make sure you get the experience out fatCoffee that I really want to provide? It’s no small challange; what works on a small scale in your kitchen at home changes completely when you start to make hundreds or thousands of servings, and it wasn’t long before I started to get an appreciation for the complexity involved.

In a nutshell, here’s the biggest challenge with making fatCoffee a portable, easy-to-use way to make butter coffee: things separate.

And it’s all coconut oil’s fault.

Right around room temperature (70-80 degrees Faranheit), coconut oil is solid. Just above, it turns into a clear liquid (particularly the very high-quality, cold-pressed coconut oil I use). In the colder months, this isn’t really a problem – from the kitchen where I make fatCoffee all the way to the UPS truck that brings it to your house, temperatures are cold enough that the coconut oil remains fairly solid.

But summer is a different story.

Mind you, sealed in their airtight, impact-proof, nearly-indestructible packets, fatCoffee’s ingredients are shelf-stable and will stay delicious and fresh for up to a year.

But the powdered goats’ milk, vanilla bean and cocoa powder (the dry ingredients), don’t dissolve until they’re mixed into your coffee or tea. Inside the packets, there’s no water – that’s why everything stays fresh and stable – but it also means that the dry ingredients can settle out to the bottom of the packet whenever that coconut oil gets soft.

And there’s a simple solution to this problem: mash it up, folks! Just squeeze and mash that packet around before you open it. Don’t worry: it won’t break open (you’d need to stomp on it hard before that seal will break. Trust me, I’ve tried.)

And, as you might expect in these modern times, there’s another “solution”: Highly Branched Cyclic Dextrin.

Highly Branched Cyclic Dextrin is, among other things, a powder. It’s particularly good at encapsulating oils, and so it’s used to make such magnificent things such as powdered butter.

Powdered. Butter.

If that isn’t a tragedy in the making, I don’t know what is.

If you have something oily, and you want to make it powdery, you’d add this ingredient. If I were to add it to fatCoffee, instead of a liquid or a paste, fatCoffee would be a sort of crumbly, squishy, clumpy powder. Kind of like what you want butter and flour to be like when you’re making a pie crust. (Not a Paleo pie crust, of course.)

But what IS IT, exactly? Well, let’s hit the Wikipedia and see:

Highly branched cyclic dextrin is a dextrin produced from enzymatic breaking of the amylopectin in clusters and using branching enzyme to form large cyclic chains. (Emphasis added.)

That’s pretty clear, right?

Dig a little deeper, and the keyword there is amylopectin. Along with amylose, this is one of the two components of  starch.

Food starch. Which is made of up of glucose, a type of sugar. Highly Branched Cyclic Dextrin is a form of modified food starch.

Now generally speaking, I don’t have anything against chemistry. And I don’t particularly have an issue with people trying to find the best, healthiest, most flexible uses for all kinds of food. But if you’re going to use modified food starch in your butter coffee, why wouldn’t you just call it “modified food starch?”

Because “Highly Branched Cyclic Dextrin” sounds cooler? More modern? More…. sciencey?

Or maybe because “modified food starch” shares the same genesis as Maltodextrin, a:

…white hygroscopic spray-dried powder… that is easily digestible, being absorbed as rapidly as glucose… commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods. (Emphasis added).

High Branched Cylic Dextrin is commonly sold as a weight gain supplement for body builders, with names like “Super Carb” and “Sports Fuel”, and is touted as a “next generation simple carbohydrate.”

So, sugar. In your butter coffee. In the form of an ingredient which is “absorbed as rapidly as glucose.”

If you’re Keto, Paleo, HFLC or otherwise trying to just eliminate processed sugars from your diet, this is taking you in absolutely the wrong direction. And because fatCoffee is supposed to be functional and supportive (and not just delicious and convenient), it’s an ingredient that we will never, ever use.

So… What’s in your butter coffee?

Ready to try fatCoffee?

Just a Taste $10
4 packs
Vanilla
Mocha
Pumpkin Spice
Milk-Free
Just $2.50 S&H
 
 
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8 packs
Vanilla
Mocha
Pumpkin Spice
Milk-Free
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