Active Time

　　15 minutes

　　Total Time

　　50 minutes plus chilling time

　　Don't just wake up to coffee and toast, wake up to coffee on toast with this caffeinated breakfast spread that's reminiscent of your favorite milky latte.

　　

Ingredients

Makes about 1 cup

　　1/4 cup heavy cream

　　3 tablespoons sugar

　　2 tablespoons safflower or other neutral oil

　　2 teaspoons finely ground espresso powder

　　1/8 teaspoon kosher salt

　　1/2 cup (1 stick) unsalted butter, softened

　　

Step 1

Cook cream, sugar, oil, espresso powder, and salt in a small saucepan over medium heat, stirring, until just simmering and solids are dissolved, about 2 minutes. Transfer to a small bowl and chill until cool, about 30 minutes.

　　

Step 2

Beat butter on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment (or in a food processor) to combine. With the motor running, drizzle in cream mixture. Increase speed to medium-high and beat until combined and smooth. Transfer to a resealable container and chill at least 3 hours. Let sit at room temperature at least 15 minutes before serving.

　　

Do Ahead

Step 3

Butter can be made 10 days ahead; keep chilled.