Lunch: Chai Honey Butter

This decadent spread is perfect on toast, scones, muffins, or tea cakes. Try it on toasted pumpkin bread or pumpkin-millet muffins. Recipe by Heidi Fink.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Chai Honey Butter

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

6 tbsp. unsalted butter
3 whole green cardamom pods
1 1/2 tbsp. loose Silk Road Chai tea (or other loose chai tea)
1 1/2 tbsp. wildflower honey
1 pinch salt

Instructions

Use a mortar and pestle to beak open the cardamom pods. Alternatively, you can roll over them with a rolling pin. Place the cardamom pods with 5 tablespoons of the butter in a small pot. Turn the heat onto medium-low and heat together until butter melts and starts to sizzle. Turn the heat down to the lowest possible setting and add the tea. Heat together very gently for 7 to 10 minutes, being careful not to burn the tea or the spices.
Strain the butter through a fine-meshed tea strainer into a small bowl. Place in the fridge to cool for about 30 minutes. Remove from fridge and stir in the remaining tablespoon of butter, honey, and salt. Use a fork to mix and whip ingredients together until smooth and creamy.
Serve chai butter immediately, or store in the fridge, covered, for up to 3 weeks. Let soften to room temperature before using. You may have to mix the butter again with a fork before serving.

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