Butter coffee has been around since long before anyone thought to say the words “keto diet,” but its history does tie into the purported benefits that led to its modern surge in popularity. One of the drinks that inspired the contemporary butter coffee trend is po cha, widely considered to be the national beverage of Tibet. Po cha is made with black tea rather than coffee, the two most popular tea choices being Pu’erh and Pemagul, both known for their smoky flavor. But the true defining feature of po cha is the inclusion of butter made from yak’s milk. Originally, Tibetans churned butter and tea to emulsify them, but today, most use a blender.
Similar beverages also hold cultural significance in several Southeast Asian countries. In Singapore, many people drink nanyang kopi, a highly caffeinated form of coffee, which can be mixed with butter and condensed milk to make a drink called kopi gu you. In Vietnam, there is cà phê trúng, which is coffee made with butter and egg.
Butter coffee entered a new era in the 2010s, becoming popular as a health supplement. This modern movement may owe its origins to Dave Asprey, an early innovator in the field of cloud computing and self-described “Father of Biohacking.” Asprey was introduced to po cha on a trip to Tibet in 2004 and developed an obsession with it. Inspired, he returned to the United States and founded Bulletproof Coffee.
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