Don Signature Crab - Singapore Food Guide

Kopi Gu You (Butter Coffee)

A Singapore-style kopi with a rich buttery twist — Kopi Gu You (Butter Coffee) blends strong brewed kopi with butter and condensed milk for a creamy, indulgent breakfast or supper pick-me-up.

Kopi Gu You (Butter Coffee)

About this dish

Kopi Gu You is the kind of hybrid you might imagine born at a kopitiam after a late-night shift or adapted at home by a busy parent needing extra energy. Think of the familiar roasted aroma of Nanyang-style kopi — bold, slightly caramelised — then turned velvet-smooth with a knob of butter and a splash of condensed milk. In Singapore, this makes an indulgent variation on the classic kopi that pairs perfectly with kaya toast or a plate of soft-boiled eggs.

This version is easy to make at home with common pantry items from NTUC, Sheng Siong or Cold Storage. Use strong brewed coffee (instant kopi powder, espresso or a sock-brewed kopi) as your base, then emulsify with unsalted butter (or ghee for a nuttier note) to achieve a silky mouthfeel and a small glossy crema. You can also add gula Melaka or evaporated milk for a more local profile — tweak sweetness the way kopi lovers at the heartland kopitiam would, to taste.

The flavour profile is rich and creamy with a pleasantly savoury edge if you use a pinch of sea salt or salted butter. It’s best served hot first thing in the morning for a filling breakfast drink, as an afternoon boost for CBD office warriors, or as a late-night supper option when you want something more substantial than a regular kopi. The texture is luxurious — a cross between kopi-C and a buttered, milky latte — and it’s delicious when enjoyed slowly at a kopitiam table or on the balcony overlooking your estate.

Ingredients

  • 300 ml freshly brewed strong coffee (use Nanyang-style kopi, espresso, or strong French press)
  • 30 g unsalted butter, room temperature (use good-quality unsalted butter or ghee for a nuttier note)
  • 2 tbsp sweetened condensed milk (adjust to taste) or 1 tbsp cane sugar + 1 tbsp evaporated milk
  • 100 ml hot water (if using instant coffee or to adjust strength)
  • 1 pinch fine sea salt (optional — enhances the buttery flavour)
  • 1 tsp ground gula Melaka syrup or 1 tsp brown sugar (optional local twist)
  • 1/4 tsp vanilla extract (optional, to round flavours)
  • Ice cubes (for iced version) — about 6–8 cubes
  • 1 tbsp coconut oil or MCT oil (optional, for a smoother emulsification and extra energy)
  • Freshly ground black pepper or ground cinnamon, a small pinch for garnish (optional)
  • Kaya toast or buttered toast, to serve (optional)
  • Stainless steel spoon or small hand blender (for emulsifying)
  • Coffee sock or filter and a tin mug (if making kopitiam-style)

Step-by-Step Method

  1. Brew a strong 300 ml coffee: use 2–3 heaped tbsp of instant Nanyang kopi, a double shot of espresso, or a concentrated French press brew. Aim for a bold, slightly concentrated base like a kopitiam brew.
  2. Warm the coffee and the butter: pour the hot brewed coffee into a heatproof jug and add 30 g room-temperature unsalted butter. If using coconut oil or MCT oil, add it now. Keep the liquid hot but not boiling.
  3. Add the sweetener: stir in 2 tbsp sweetened condensed milk or your chosen combination of evaporated milk and sugar. Add a pinch of sea salt if using — this balances sweetness and enhances the buttery notes.
  4. Emulsify for a creamy texture: use a small hand blender, milk frother or vigorous whisking to blend the butter into the coffee until it emulsifies and becomes frothy and silky (about 20–30 seconds). For a traditional kopitiam look, strain into a cup through a fine sieve.
  5. Taste and adjust: sample the coffee. If too strong, add a splash of hot water or more evaporated milk; if you want more local sweetness, stir in a little gula Melaka syrup or extra condensed milk — tweak like a zi char cook would.
  6. Serve hot: pour into warmed cups and enjoy immediately with kaya toast and soft-boiled eggs for an authentic Singapore breakfast pairing.
  7. To make iced Kopi Gu You: let the emulsified coffee cool slightly, pour over a tall glass filled with ice cubes, and garnish with a tiny pinch of ground cinnamon or freshly cracked black pepper for contrast.
  8. Storage and reheating: this drink is best fresh. If you must store, refrigerate the emulsified coffee in an airtight container for up to 24 hours and rewarm gently over low heat while whisking to recombine the fats.

Tips & Serving Ideas

  • Use a good strong coffee base — local Nanyang coffee, strong espresso or a concentrated French press — to ensure the buttered drink doesn’t taste weak.
  • Emulsify with a small hand blender or milk frother for 20–30 seconds to create a stable, creamy texture; a spoon alone will not achieve the same silky mouthfeel.
  • Substitutions: if you can't find unsalted butter, use ghee for a deeper flavour or a neutral oil (coconut/MCT) for a dairy-free alternative — readily available at NTUC, Cold Storage or Sheng Siong.
  • Adjust sweetness Singapore-style: add more condensed milk for a kopi-C feel, or swap to gula Melaka for a caramelised, local twist.
  • For authentic kopitiam vibes, serve with kaya toast and soft-boiled eggs; for a lighter option, pair with plain buttered toast.
  • To reduce richness, use 1 tbsp butter and 1 tbsp evaporated milk; to make it more filling as a meal replacement, keep the full butter and add a spoon of coconut oil.
  • If making iced Kopi Gu You, chill the emulsified coffee briefly before pouring over ice to reduce separation and maintain a better texture.

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