Honey Cinnamon Butter
Updated: Aug 18
It's official… It's September, and that means fall weather! Coffee shops will come out with pumpkin-spiced-themed drinks and foods; they rarely have any pumpkin, and apple orchards will open soon!
Fall is one of my favorite times of year to cook; warm spices such as cinnamon and nutmeg take center stage. When the leaves change color, the winds pick up, and the air cools down, it's time for fall cooking.
Today, we present a straightforward recipe with four ingredients and three easy steps. This Honey Cinnamon Butter is the perfect fall recipe; I don't think anything says fall more than this recipe. Spread it on bread, bagels, or my favorite... Crumpets! The airy tiny holes in this British breakfast item are perfect for this recipe. The butter gets in every nook and cranny and fills every bite with this butter.
While this recipe is incredibly easy, almost too easy for how good it tastes, it's easily scalable. Make two sticks of butter and double all the ingredients; straightforward and equally delicious.
When I began making this recipe, I wanted to ensure every ingredient could be tasted without being too sweet. There is no better sweetener than honey. Of course, the butter is the main show, but the spices add an essential element, the cinnamon for warmth and a touch of ginger for a bit of a bite.
But you can also add your own improvements; if you like a particular spice, add 1/4th tsp and test it. I wouldn't recommend adding cumin or chili powder, but warm spices will work perfectly.
And without further delay, let's get cooking!
Cheers
Chef Olson
"The Flying Chef"
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Honey Cinnamon Butter
Yield: ~1 Stick of Butter
Prep Time: ~15 Minutes Inactive Time: ~0 Minutes Total Time: ~15 Minutes
Ingredients
1. 1 Stick Softened Butter
2. 1/8th Cup Honey
3. 1/2 tsp Cinnamon
4. 1/4th tsp Freshly Grated Ginger
Guide
1. In a small mixing bowl, beat together the Butter and Honey until light and fluffy.
2. Beat in the Cinnamon and Ginger until well combined.
3. Refrigerate until slightly firm.
Recipe By: Chef Olson Thewoodenspoonchefs.com
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