Raise your glasses (or water bottles, or coffee cups–just raise whatever drinking vessels you have). I’d like to propose a toast to toast.
Think about it: Toast is likely near the bottom of the Food Pyramid of Awesomeness (patent pending). Toast is boring. Toast barely has any flavor. Toast occurs in many instances as a way to tolerate stale bread. And aside from a small cult following for #BreadSelfies, it isn’t very popular within the #foodporn industry.
What toast does have going for it, though, is that it is a completely blank canvas for which you can paint any flavor your palate desires.
There are lots of toast canvas media to choose from (jams, preserves, and jellies), but what if I want more of a creamy, unctuous topping that is not comprised of mostly sugar-infused gelatin? Yes, Flavored Butter, please stand up.
I enjoy flavored butters and I don’t think they get as many accolades as they should. Sure, honey butter is pretty common and is deliciously spread upon rolls at many holiday meals. And there seemed to be a pretty big push for strawberry butter on all the food blogs in 2014. But why aren’t flavored butters a household name, yet? Why doesn’t my local Target have its own flavored butter aisle?!
Luckily, making a flavored butter is about as easy as making toast, so there’s no need to place reliance on any grocery stores.
When I think of butter (flavored or otherwise) and toast, I immediately think of breakfast. And with that word association continued one more level, I end up at “coffee.” Of course! Homemade Coffee Butter.
The more I enjoy locally roasted coffee from the likes of Monument Coffee Roasters and Caffè Amouri, the more I realize how much better the coffee tastes the first few days. Since we aren’t daily coffee drinkers, this results in a lot of perfectly good, but not at it’s peak, coffee lying around our kitchen. So we’re constantly looking for things to put the spare beans in (like Coffee-Infused Doughnut French Toast).
Besides, coffee butter has all the same components of a regular cup of coffee: coffee, cream, and sugar (albeit at different ratios).
You could probably just blend store-bought butter and ground coffee and be done with it, but homemade butter is so ridiculously easy to make, that it’s worth the extra step. Besides, if all we’re doing is telling you to mix butter and coffee together, we might as well just give you instruction on how to make toast.
So, break out the coffee butter, bread and a toaster, channel your inner Van Gogh (minus the ear removal stuff) and make a masterpiece for breakfast.
Then shove that masterpiece into your mouf.
HOMEMADE COFFEE BUTTER
- 1/2 Cup Coarsely Ground Coffee
- 2 Cups Heavy Cream
- 1/3 Cup Powdered Sugar
- 1/4 Teaspoon Salt
- For our coffee we used a 50/50 mixture of Caffè Amouri’s Dutchess blend and Monument Coffee Roasters‘ Kenyan Lenana beans.
- Mix coffee grounds with heavy cream and store in the refrigerator overnight (or at least 8 hours).
- Strain coffee-cream mixture with cheesecloth, squeezing out all the creamy goodness.
- Pour the mixture into a food processor fitted with the blade attachment, then add the sugar and salt.
- Turn the food processor on and let churn until the butter separates from the buttermilk (you’ll hear it sloshing around after about 45-60 seconds).
- Drain the buttermilk and remove the butter, forming into a ball. Squeeze out all of the buttermilk from your ball of butter, whilst rinsing in cold running water. Make sure to get all of the buttermilk out of the butter, or else it will RUIN your butter by making it sour.
- Since coffee works both in savory and sweet forms, taste your butter and feel free to add more salt or sugar to your liking. Store in the refrigerator in your favorite shallow dish.
- Serve on toast or pound cake, then insert into your mouf.
FUN FACT: We made this the same day that I finally tried Bulletproof Coffee. Thus, 90% of my food consumption that day was comprised of butter and coffee.
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