Whipped Dirty Chai Butter
Whipped Dirty Chai Butter
Ingredients
For the Homemade Butter
- 2 cups heavy cream, cold
- 2 cups ice water, for washing butter
For the Dirty Chai Flavoring
- 1 teaspoon warming spices, (such as cinnamon, cardamom, ginger, cloves)
- 1 teaspoon vanilla paste
- 1 tablespoon espresso powder
- 1 tablespoon ground chai, (finely ground chai tea leaves or chai spice blend)
- 2 tablespoons maple syrup
- 1 tablespoon granulated sugar
Instructions
- 1
Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium-low speed, gradually increasing to medium-high.
⏱️ 2 min
- 2
Continue whipping until the cream thickens, then becomes lumpy, and finally separates into butter solids and buttermilk. This process typically takes about 5-10 minutes. Reduce speed to low to avoid splashing once separation occurs.
⏱️ 8 min
- 3
Carefully drain the buttermilk from the butter solids. You can save the buttermilk for other recipes. Transfer the butter solids to a clean bowl.
⏱️ 2 min
- 4
Pour the ice water over the butter in the bowl. Using a spatula or your hands, gently knead and press the butter in the water to wash out any remaining buttermilk. The water will become cloudy. Drain the cloudy water and repeat this washing process 2-3 more times with fresh ice water until the water remains clear.
⏱️ 5 min
- 5
Once the butter is thoroughly washed, press out as much excess water as possible. Return the clean butter to the stand mixer bowl.
⏱️ 3 min
- 6
Add the warming spices, vanilla paste, espresso powder, ground chai, maple syrup, and granulated sugar to the butter in the stand mixer bowl.
⏱️ 2 min
- 7
Using the whisk attachment, whip all the ingredients together on medium-high speed until the butter is light, airy, and fluffy, and all the spices are well incorporated. Scrape down the sides of the bowl as needed.
⏱️ 8 min
- 8
Transfer the whipped dirty chai butter to an airtight container. Store in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Whipped Dirty Chai Butter
For the Homemade Butter
- 2 cups heavy cream, cold
- 2 cups ice water, for washing butter
For the Dirty Chai Flavoring
- 1 teaspoon warming spices, (such as cinnamon, cardamom, ginger, cloves)
- 1 teaspoon vanilla paste
- 1 tablespoon espresso powder
- 1 tablespoon ground chai, (finely ground chai tea leaves or chai spice blend)
- 2 tablespoons maple syrup
- 1 tablespoon granulated sugar
Instructions
- 1
Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium-low speed, gradually increasing to medium-high.
⏱️ 2 min - 2
Continue whipping until the cream thickens, then becomes lumpy, and finally separates into butter solids and buttermilk. This process typically takes about 5-10 minutes. Reduce speed to low to avoid splashing once separation occurs.
⏱️ 8 min - 3
Carefully drain the buttermilk from the butter solids. You can save the buttermilk for other recipes. Transfer the butter solids to a clean bowl.
⏱️ 2 min - 4
Pour the ice water over the butter in the bowl. Using a spatula or your hands, gently knead and press the butter in the water to wash out any remaining buttermilk. The water will become cloudy. Drain the cloudy water and repeat this washing process 2-3 more times with fresh ice water until the water remains clear.
⏱️ 5 min - 5
Once the butter is thoroughly washed, press out as much excess water as possible. Return the clean butter to the stand mixer bowl.
⏱️ 3 min - 6
Add the warming spices, vanilla paste, espresso powder, ground chai, maple syrup, and granulated sugar to the butter in the stand mixer bowl.
⏱️ 2 min - 7
Using the whisk attachment, whip all the ingredients together on medium-high speed until the butter is light, airy, and fluffy, and all the spices are well incorporated. Scrape down the sides of the bowl as needed.
⏱️ 8 min - 8
Transfer the whipped dirty chai butter to an airtight container. Store in the refrigerator.