Name: Chai Spice Honey Butter
Ingredients: 1/2 cup (113g) unsalted butter, softened; 3 tablespoons (63g) honey; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg, preferably freshly ground; 1/8 teaspoon grund cloves; Pinch ground star anise; Pinch fine sea salt

Chai Spice Honey Butter

Keyword

chai spice honey butter, condiments

Servings

Ingredients

1/2 cup (113g) unsalted butter, softened
3 tablespoons (63g) honey
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg, preferably freshly ground
1/8 teaspoon grund cloves
Pinch ground star anise
Pinch fine sea salt

Keyword

chai spice honey butter, condiments

Servings

Ingredients

1/2 cup (113g) unsalted butter, softened
3 tablespoons (63g) honey
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg, preferably freshly ground
1/8 teaspoon grund cloves
Pinch ground star anise
Pinch fine sea salt

Instructions

Beat all ingredients together until smooth and creamy. For best flavor, cover and refrigerate overnight.

Blackberry Honey Butter

Course

Breakfast, Brunch

Keyword

blackberry honey butter

Servings

Ingredients

1/3 cup (57g) ripe blackberries
1 teaspoon sugar
1/2 cup (113g) unsalted butter, softened
3 tablespoons (63g) honey
1 pinch fine sea salt to taste

Course

Breakfast, Brunch

Keyword

blackberry honey butter

Servings

Ingredients

1/3 cup (57g) ripe blackberries
1 teaspoon sugar
1/2 cup (113g) unsalted butter, softened
3 tablespoons (63g) honey
1 pinch fine sea salt to taste

Instructions

Place the blackberries in a small bowl. Sprinkle with sugar. Let the blackberries macerate at least 30 min. then smash them with a fork. Drain off any excess liquid.
In a medium-size bowl, beat the butter and honey together until smooth and well combined. Add salt to taste. Fold the blackberries into honey butter. Transfer the blackberry butter to a covered storage container or spread it on plastic wrap and form it into a log. Refrigerate until ready to use. Store in the refrigerator for up to one week or freeze for up to three months.