Turns out coffee butter is a thing — and it’s good

As if my breakfast long black, mid-morning Americano and afternoon Nespresso weren’t caffeine enough, the fine folk of the culinary world have seen fit to further my absolute bean reliance by inventing coffee butter. A smooth spread that sees finely ground coffee mixed with homemade butter, the earthy toast topper is a delectable one to slather (in moderation) over your muffins, scones, pastries and croissants.

2 cups Lewis Road double cream
¾ cup ground coffee
2 tablespoons icing sugar
pinch of salt
muslin or cheesecloth

Add cream to an airtight container, stir in the coffee grounds then seal and refrigerate overnight. The next morning, strain the coffee mix, squeezing as much liquid through as possible, toss the coffee grounds and pour the strained liquid into a food processor. Add sugar and salt then process the mix until it begins to solidify into butter. Transfer into the muslin and wring out any excess liquid. Pop into a butter dish, finish with a generous pinch of sea salt and enjoy immediately or leave in the fridge for later.


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