|250 g||butter — room temperature|
|10 ml||smoked salt|
|110 ml||nespresso — cooled to room temperature|
Place the butter and salt in
the bowl of an electric mixer. Using a flat beater, beat the butter until soft
Add the coffee in a very
slow, thin stream, whisking constantly until well blended.
Once all the coffee has been
incorporated into the butter, spoon the coffee butter into a butter dish and
store it in the fridge.
Serve with hot toast and a
warm cup of coffee for breakfast, tea time, lunch… or whenever you feel like
If you don’t have a flat
beater – and don’t know someone who does (who is also willing to part with
their’s for a day) – do this:
Grate the butter into a
Add the coffee as above,
using a wooden spoon to beat the mixture with a machine-like enthusiasm until
soft and creamy.
You can also try using a
hand-held electric mixer, but watch the consistency carefully. You don’t want
the mixture to split.