Looking for a new way to get your coffee fix? We've got just the thing. Using finely ground coffee in an easy homemade butter, you're 15 minutes away from the best thing to happen to toast since—you guessed it—sliced bread.
This compound butter is perfect spread over breakfast pastries like scones, croissants and English muffins. Or spread on top of biscuits for a red-eye twist on fried chicken and biscuits. If you're a fan of coffee-encrusted meats, try a savory variation of our coffee butter recipe by omitting the sugar. Form the butter into logs in between parchment paper and chill. When ready to use, cut the butter into coins and serve over grilled skirt steak.
Recipe from the Tasting Table Test Kitchen
Yield: ½ cup
Prep Time: 15 minutes, plus overnight steeping
Cook Time: N/A
Total Time: 15 minutes, plus overnight steeping
2 cups heavy cream
¾ cup ground coffee
2 tablespoons confectioners' sugar
½ teaspoon kosher salt
Cheesecloth, for wringing
Flaked salt, for garnish
1. In a tall airtight container, add the heavy cream and stir in the ground coffee until it's completely mixed. Close the container with a lid and refrigerate overnight.
2. Strain the coffee mixture, making sure to push through as much milk fat as possible, while keeping out the sediment. Discard the ground coffee and transfer the strained liquid to the base of a food processor. Add the sugar and kosher salt, and spin the mixture until the fat forms into butter and the liquid separates. Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid. Transfer the butter to a small condiment bowl, garnish with flaked salt and and use immediately or store in the refrigerator for later.
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