Chai Tea and Honey Butter
Chai Tea and Honey Butter
Rating: (1 rated)
Recipe Yield: Makes 1/2 cup

1/2 cup water
3 black tea bags (such as Lipton or Twinings), divided
1 stick unsalted butter, at room temperature
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
A few grinds of black pepper
1 teaspoon honey

Bring water to a boil in a small saucepan. Remove from the heat, add 2 of the tea bags, cover the pan, and let the tea steep for 10 minutes. Uncover, remove the tea bags, and let cool to room temperature.

Cut open the remaining tea bag. Combine the butter with the tea leaves, cinnamon, cardamom, ginger, black pepper, honey, and 1 tablespoon of brewed tea in a small bowl. Mix by hand until the butter is smooth and the ingredients are well-combined.

Spoon the butter mixture onto a piece of plastic wrap or parchment paper and roll it into a log. Refrigerate it for 1 to 2 hours, until firm but still spreadable.

Recipe Notes

  • The butter keeps well in the fridge for a week or in the freezer for about three months.
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