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.
INGREDIENTS
250 g (270 ml) butter, room temperature
10 ml smoked salt
Nespresso Livanto (110 ml), cooled to room temperature
METHOD
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.
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