Some days, you just get out of bed, head downstairs, pee, turn on the kitchen light, let the cat out, feed the dog, check your phone, and think “this will be an ordinary day. A day like any other.” And then you check your email, because your phone is just right there, charging, and you need to marshal the strength and will to go brush your teeth and you might as well stand there for a minute and find out what today’s Groupon is or whether the middle school listserv had any controversial developments overnight that might prove amusing and then there it is: the weekly email from Runner’s World that you usually just delete because, frankly, it’s pretty the same stuff under different headlines each week. And then, there it is: Top Your Pancakes with Warm Maple Syrup and Coffee Butter.
Read it again; maybe you misunderstood: Top Your Pancakes with Warm Maple Syrup and Coffee Butter.
I’ll cut to the chase: here’s how to make coffee butter. You can put it on pancakes if you want, or a bagel, or roasted artichokes, or Joel McHale’s abs, I don’t know, I can’t believe there are any limits left on our experiences and imaginations now that we have coffee butter.
Recipe from Blais’s Try This at Home
What you’ll need:
4 tablespoons unsalted butter, softened
1⁄2 cup brewed coffee
How to make it:
1. Put the coffee in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half. Remove from the heat and cool completely.
2. Put the softened butter in a small bowl and whisk in the cooled reduced coffee until completely incorporated. Set aside until ready to serve. (Note: We were unable to completely incorporate all our coffee, but it still had a definite coffee flavor. Add in as much as you can.)