Honeyed Chai Butter

Fluffy whipped butter infused with aromatic chai spices and a dash of honey.

Ingredients:

For the butter:

• 1/2 cup (115 grams) unsalted butter
• a teensy pinch of salt
• 1 teaspoon chai spice blend (or 1/2 teaspoon each of cinnamon + cardamom)
• 2 teaspoons honey

For the chai spice blend (makes approx. 2 tablespoons):

• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground star anise
• 1/4 teaspoon ground white pepper

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Small frying pan
• Standing or hand-held electric mixer

Directions:

In a small frying pan, heat 1 teaspoon of spice blend over a low heat. Stir the spices gently until they are very fragrant – about 2 minutes.

Add the diced butter and melt together. When the butter just starts to bubble at the edges turn off the heat. Add the honey and stir to combine.

Tip the butter into a bowl to cool. Make sure you scrape all the spicy bits from the pan.

When the butter is starting to solidify again transfer it to the bowl of a stand mixer or a bowl big enough to use a hand-held mixer in.

Whip the butter until light and fluffy. It will be very soft like frosting until it has been chilled a bit.

Transfer to a dish with a lid and store in the fridge until you’re ready to use it. If you can leave it until the next day the flavours will develop further.

Spread with abandon.

Cook’s Notes:

• The flavours of the chai spices will develop over time. This butter will improve in flavour over time. If you are adding the spice mix to anything else, be sparing even if the flavour isn’t intense right away.
• Add 1/4 teaspoon of the chai blend to a pot of black tea for a flavour hit.
• Add a little of the spice blend to any baked goods which usually have cinnamon for a flavour twist.
• I ground my own star anise in a coffee grinder. If you have pre-ground anise seed, halve the amount.

 – Store the butter covered in the refrigerator. Store the leftover spice blend in an airtight container in the pantry.  – 

Adapted from the wide world of the internet.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.