Filter coffee is a milky, frothy and sweet coffee that is served in Udupi restaurants in Mumbai. It’s best paired alongside a crispy masala dosa for the perfect South Indian breakfast. It is poured vigorously between two steel tumblers to cool it down, add frothiness and mix the sugar in with the milk and coffee. I only started drinking coffee when I moved to the United States and quickly found that black coffee is too hard on my stomach. The resulting search for a gut-friendly coffee concoction is equally inspired by filter coffee, as it is the bulletproof coffee trend.
Yield: 1 serving
Prep time: 3 minutes
Total time: 5 minutes
- 1 cup brewed coffee (cold brew will also work here, just heat it up before using)
- 1 ¼ teaspoon ghee (I highly recommend Ancient Organics)
- ⅔ teaspoon turmeric
- 1½ tablespoons collagen powder
- 1 ½ inch piece of jaggery or ½ teaspoon coconut sugar
- 2 tablespoons unsweetened hemp or almond milk
- pinch of freshly ground black pepper
- pinch of ground cardamom (optional)
Add your hot coffee to the blender along with the ghee, turmeric, collagen powder, sweetener of choice, pepper and non-dairy milk. Add a pinch of cardamom if you're feeling like it!
Give it a quick high-powered blend (about 30 seconds), just to make sure the ghee emulsifies and the mixture becomes foamy.
If you over-blend, you risk the fat separating, which will give you a weird goopy drink. Goopy drink woes can be remedied by adding a splash more boiling water or coffee to the blender to melt the ghee back into the mixture.
Pour the ghee coffee into a mug and enjoy! On a day where I need a little anti-anxiety or anti-chronic pain remedy, I add a couple drops of CBD oil to my Ghee Coffee and it helps my pain and mood significantly.