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–+ servings
Foamy Full GAPS Butter Tea in a cream ceramic mug

Full GAPS Butter Tea

Weak tea, gelatin and one spoonful of butter, homemade ghee or coconut oil blend into a warm, creamy Full GAPS mug with fine foam.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 small servings or 1 large mug
Course: Beverage, Breakfast, Full GAPS
Cuisine: Tibetan-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups filtered water
  • 2 servings weak freshly made additive-free tea one tea bag or one standard loose-leaf portion per serving
  • 1 tablespoon plain gelatin
  • 1 tablespoon butter, homemade ghee, or coconut oil choose the fat already appropriate for your Full GAPS dairy progression
  • 1 pinch sea salt
  • raw honey to taste, optional

Equipment

  • Small uncoated stainless-steel saucepan
  • Heat-safe blender with complete lid or immersion blender and tall heat-safe vessel
  • Fine strainer, if using loose tea
  • Measuring cups and measuring spoons
  • One large mug or two small cups

Method
 

  1. Pour the filtered water into a small saucepan. Sprinkle the gelatin evenly over the surface and let it bloom for about 1 minute, until the granules look evenly wet and translucent.
    Gelatin blooming in filtered water in a stainless saucepan
  2. Heat over medium-low, stirring, until the water is steaming but not simmering and the gelatin is fully dissolved. The liquid may look lightly foamy, but no rubbery gelatin should cling to the pan.
  3. Add two servings of plain tea to the hot gelatin water. Remove from the heat and steep for about 5 minutes, until the liquid is amber without tasting sharply over-steeped.
  4. Remove the tea bags or strain out loose tea. Pour the tea into a heat-safe blender jar and add the butter, homemade ghee or coconut oil and the sea salt.
  5. Secure the lid. Begin at the lowest speed and increase gradually to medium-high. Blend for 30 seconds, until the liquid is pale and uniform with fine foam and no shiny fat droplets.
    Blended Butter Tea with fine foam in a glass blender
  6. Pour into one large mug or two small cups. Taste, stir in raw honey a little at a time if desired, and serve warm while the foam is fresh.

Notes

Full GAPS: Use weak freshly made additive-free tea. Use ghee or butter only after the applicable dairy step is tolerated; coconut oil is the dairy-free option.
Scaling: The 2x control doubles every measured ingredient. Raw honey remains to taste. Use a larger hot-liquid-rated blender jar or blend in batches.
Storage: Best fresh. Refrigerated leftovers thicken from gelatin; warm gently without boiling and reblend before serving.

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