Friday, 18 December 2015

Chai Honey Butter

Use this to make chai toast, as you would cinnamon toast. Broil you bread on one side until nicely toasted, then flip it over. Toast until it just short of toasted as you like. Spread it with some of the Chai Honey Butter, then return it to the broiler until bubbly all over.

I reckon the tea componant of this comes from the cup of tea you drink with your toast, but you could add a little very finely ground tea - matcha comes to mind - to the butter. I didn't do it, so I can't say how much, but I'd be inclined to start with no more than 1/2 teaspoon, and maybe even 1/4; on the well-known principle that more can always be added, but once it's in, it's in.

If you made a triple recipe, and packed it in a nice little 125 ml (1/2 cup) jar, it would make a nice little present along with a loaf of home made bread.

about 4 tablespoons
10 minutes prep time

3 tablespoons unsalted butter
1 tablespoon honey
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
a scrape of nutmeg
1/2 teaspoon whole (6 to 8 berries) allspice
3 to 4 pods of green cardamom

Put the butter and honey into a very small mixing bowl. The butter should be soft enough to mix easily.

Add the ginger, cinnamon, and nutmeg. Grind the allspice and cardamom, and sift them in. I ground mine by hand, so I picked out the green papery coverings from the cardamom, sifted them over the butter, then reground everything that was too coarse to go through the mesh a second (and indeed, third) time. Once it is all in, mix until no visible streaks of butter remain.

As usual, I try not to make things too sweet. You could add a little more honey if you were so inclined.

Last year at this time I made Buckwheat Noodles

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