Have I mentioned before that I love butter, in all its forms and tastes, from savory to spicy to sweet or perhaps most of all, just plain good organic butter? Honestly, my family and friends make sure they always have enough butter in the fridge when they know I am coming to visit. In Espresso Cardamom Butter three of my favorite things come together: Sweet cream butter, espresso for a hint of coffee flavor and cardamom for an additional exotic twist. And that makes ….. Espresso Cardamom Butter, right!
You can use it in so many different ways. You can let this spread softly melt on a warm toast or scone, put a dollop on white rice or hot pasta.
Over time you will find more recipes for butter in many shades and flavors on Handful and a Pinch.
I am looking forward to learning how you are using it! Send me a mail, post a picture on Instagram or Facebook
espresso cardamom butter
A delicious spiced butter for scones, any fresh bread or melted on grilled or steamed veggies
Ingredients
- 3,5 oz. 100 g soft butter
- 4 Tbsp 40 ml cold espresso
- 2 pods green cardamom, seeds only, freshly ground if you don't have cardamom whole pods, use 1 pinch of cardamom powder
- 1 pinch mindfulness
- 1 pinch freshly grated nutmeg
- 1 pinch sea salt or substitute with soy sauce like Fleur de Sel
- 1 pinch freshly ground black pepper
Instructions
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Make a strong Espresso and let it cool
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Whip the soft butter with the mixer for about 5 min.
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While you whip the butter, grind the cardamom seeds, take a deep breath and enjoy for a moment this wonderful deep aroma of these tiny black seeds.
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Grate the nutmeg
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While still wiping the butter on low to medium speed slowly drip in the espresso
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Add sea salt or some drops of soy sauce, cardamom, freshly ground nutmeg and a good pinch of freshly ground black pepper to the Espresso-Butter. Adjust spiciness and salt to taste
Recipe Notes
+ Keep the butter in a glass container or jar in the fridge but let it soften a bit before serving. It will easily keep fresh in the fridge for 2 weeks.
++ You can let this spread softly melt on a warm toast or scone, put a dollop on white rice or hot pasta.
hi, i am magdalena and I'm so happy you are here to share my passion for mindful vegetarian cooking and a creative life.