Vanilla Chai Whipped Butter

MAKES ABOUT 2/3 CUP · 10 MIN
Cloud-light, faintly spiced, and best on toast hot enough to melt it on contact. Butter temperature is the one thing that
decides whether this works.

INGREDIENTS
• 1⁄2 cup (113 g / 1 stick) unsalted butter, softened to room temperature
• 11⁄2 tbsp Vanilla Chai syrup
• 1 tbsp icing sugar (optional, for a sweeter spread)
• 1/8 tsp fine sea salt
• Thick-cut sourdough or brioche, for serving

METHOD
1. Get the butter to 65–68°F (18–20°C). It should be pliable and hold a thumbprint — not shiny, greasy, or slumping.
2. Whip the butter on its own, medium-high, for 2–3 minutes, scraping the bowl down twice. It should turn pale and
close to double in volume.
3. Add the syrup in three additions of about 1⁄2 tbsp, whipping 30 seconds between each. Dumping it in all at once will
split the butter.
4. Add the icing sugar and salt, then whip another 1–2 minutes until light and fully combined.
5. Serve at room temperature on hot toast, so it melts into the crumb rather than sitting on top.