Chamomile Honey Butter
A fast and easy compound butter that you can use on toast, scones, cornbread, biscuits, or drizzled on top of strawberry-topped pancakes. Creamy and fragrant, this homemade treat is worth having on hand.
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Equipment
- Saucepan
- storage jar
Ingredients
- 1/2 cup unsalted butter softened
- 2 tablespoons chamomile flowers dried or fresh
- 2 tablespoons honey
- Pinch of salt
Instructions
- In a small saucepan, melt the butter over low heat.
- Add the chamomile flowers to the melted butter and steep for 5-10 minutes.
- Strain the butter through a fine-mesh sieve or cheesecloth to remove the chamomile flowers.
- Stir in the honey and a pinch of salt until well combined.
- Transfer the chamomile honey butter to a small jar or container and refrigerate until firm.
Notes
- Store in an airtight container for up to two weeks in the refrigerator.
- Serve the butter on toast, scones, muffins, or pancakes for a delightful floral twist.
- Use it to make a floral buttercream frosting.
- Try it in a hot toddy.
- Use it as a glaze over grilled peaches.