Jan Hendrik’s coffee butter

Drum
makes 250g serving Prep: 20 mins By Food24
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Ingredients (3)

250 g butter — room temperature
10 ml smoked salt
110 ml nespresso — cooled to room temperature
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Method:

Place the butter and salt in
the bowl of an electric mixer. Using a flat beater, beat the butter until soft
and creamy.

 

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
it, actually.

 

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
mixing bowl.

 

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.

 

Recipe reprinted with
permission of Jan Hendrik van der Westhuizen. To get more
great recipes and tips from Jan Hendrik delivered to your inbox every week,
subscribe to his newsletter.

 

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