Looking to incorporate more coffee flavors into your recipes? A couple months back I wrote a recipe for tea infused butter. The process is the exact same, except coffee is used instead of tea. It’s a simple process and it makes a world of difference in flavor. I like to use infused butter in my baking recipes, I simply substitute infused butter whenever butter is called.
Any coffee will work when it comes to infusing, so choose your favorite. I find that bold coffee with strong flavors work really well. To make the straining process easier, be sure to chose whole beans. While it’s totally possible to use ground beans, it can be messy and difficult to separate the coffee from the butter.
Using a double boiler, add unsalted butter and coffee beans and simmer until the butter has liquified. Turn off the burner and allow the butter to infuse for at least 10 minutes stirring frequently. If you want stronger flavor, infuse the beans longer. Using a funnel with a cheesecloth or a strainer and a mason jar, pour in the infused butter and coffee beans. The goal is to separate the beans from the butter. Discard the beans and store the butter. If you are storing the butter, be sure it fully cools to room temperature before placing the butter into the refrigerator.
Coffee Infused Butter Recipe
- 1 cup of unsalted butter (2 sticks)
- 1/2 cup of whole coffee beans
- Using a double boiler, add the butter and the coffee beans
- Allow the butter and coffee to infuse while the butter melts, about 10 minutes, stirring frequently
- Once the butter has turned to liquid, turn off the heat
- Using a funnel, drape a cheesecloth or a strainer to separate the coffee beans from the butter
- Pour the butter into a small mason jar and allow it to fully cool
- Store the butter in the refrigerator until it’s ready to be used
It’s fun to think of all of the recipes that can be created with coffee butter. The opportunities are endless! Or you can simply butter your toast with it for an awesome coffee toast snack.