Butter coffee is already a popular thing. You can see our signature butter coffee recipe here.
The thing is, most recipes call for a typical pot of hot coffee blended with butter.
For whatever reason, I’ve never heard or seen anyone make or suggest buttered espresso.
And after experimenting a bit in the kitchen, it’s not the easiest thing to make, so I guess that makes sense.
But man, is it good!
It wasn’t until I bought a little espresso machine for home that I started experimenting with butter espresso.
Before getting to the recipe, here are some tips:
- Let the butter sit out for a few minutes at room temperature. If it’s too cold, it won’t completely blend, and you’ll end up with (delicious) chunks of butter in your espresso.
- Blend for 30-60 seconds. Because there is such a small amount of liquid in espresso, it takes some time to fully blend the butter, and form the emulsions.
- Test amounts of butter. I’ve successfully used up to 2 tablespoons of butter in a double shot of espresso. I find that 1 TBSP is plenty. Test and figure out what you like.
- Use unsalted pastured butter, like Kerry Gold.