Coming home from school, I would often find Ouma Hessie (Ouma Maria) at the kitchen table, eagerly waiting for us with freshly-baked bread and a pot of coffee. I probably started drinking coffee way too early, but my first taste of it was when my ouma convinced us to dunk a warm slice of generously-buttered toast into our mugs. I remember how the butter melted into the coffee, swirling around on the surface - it was mesmerising. The best part, though, was the taste. Looking back, it was one of those great revelations to me… coffee and butter is a match made in heaven! And this coffee butter recipe is my homage to that incredible combination.
time: 20 minutes + chilling time, makes: 250 g
250 g (270 ml) butter, room temperature
10 ml smoked salt
Nespresso Livanto (110 ml), cooled to room temperature
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.
no FLAT beater? no problem (sort of)
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.