Originally I intended this to be part of a larger series of compound butters, but it didn't come together in time. Instead, I decided I'd break these compound butters down into their own mini posts as I make them, so that I don't have like...6 different butters in my fridge at one time.
So today's recipe is very easy and delicious. A butter infused with cinnamon, vanilla and honey. Compound butters, sweet and savory, are an easy way to impart flavor on something without doing much work. Make the butter ahead of time and wham! you have it ready to use whenever you feeling like adding some to a meal. This butter, a cinnamon and honey butter, is my most made and used, as my breakfast most weeks includes English Muffins. Perfect as a topping for my Mexican Chocolate Banana Bread as well as cornbread and even melted and tossed with carrots. Without further ado, let's get down to it.
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Ingredients
1 8oz Stick Butter, room temp1/4th Cup Honey
1/2 tsp. Cinnamon
1/2 tsp. Pure Vanilla Extract
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Directions
1. Take your room temp Butter and place it in a small mixing bowl and whisk
2. Once butter is broken down a bit and whipped up, add your Honey, Cinnamon and Vanilla
3. Whisk together to combine, making sure no butter has gone un-mixed
4. Transfer your butter to a sealable container. Can be stored room temp for about two weeks or in the fridge for about a month.
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What Could I Do Differently
Really in this case, you can play around with what kind of honey you're using to great effect, as each one has it's own flavor. I'm using a hyper-local wildflower honey, made about 7 miles from my house. Want more floral notes, use a lavender infused honey. Want more citrus notes, use an orange blossom variety
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