Mocha Coffee Butter

Mocha Coffee Butter

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes (+ 8 hours chilling time)

Makes: 2 cups


4 cups (1 L) 35% whipping cream

3/4 cup (175 mL) coarsely ground Melitta 100% Colombian Whole Beans

1/4 cup (60 mL) molasses

2 tbsp (30 mL) cocoa powder

2 tbsp (30 mL) coconut sugar

1 tsp (5 mL) sea salt


  1. Whisk together cream, ground coffee, molasses, cocoa powder, coconut sugar and salt. Pour into small saucepot; cook over medium-low heat for 1 to 2 hours or until reduced by half.
  2. Strain through fine-mesh sieve; discard solids.
  3. Transfer to sealable container. Cover and refrigerate for at least 8 hours or for up to 1 week.


  • Add a pinch of cinnamon or a dash of vanilla if desired.
  • Spread butter over toast, or serve with pancakes and/or French toast.

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