I recently let a maniac loose in my kitchen, and it was me.
I’ve begun putting a bizarre twist on some of my favorite foods. It doesn’t always work out well, like the Spicy Almond Butter (Cumin, Cayenne & Chipotle). That was a bust. I still have a small jar of it in the fridge if you want to try it.
Today, I was drinking a bulletproof coffee as I was making a fresh batch of Almond Butter. I got to thinking, how about coffee-flavored almond butter?
The next thing I knew, I had poured two large scoops of coffee beans among the almonds as they whirred incessantly in the food processor. The dry beans, affected the mix of almonds, so the oil of the nuts was insufficient to moisten the whole mixture. So I added three tablespoons of Kerry Gold Butter and continued mixing. Twenty minutes later, I had a bowl of almond butter that looked more like chocolate batter.
When I opened the mixing bowl, I was blasted with the fragrance of freshly ground coffee. I tasted it. Immediately I knew I had gone overboard. One scoop of coffee beans would have been adequate, and perhaps I should have ground them to a fine espresso grind prior to adding it to the nuts.
Bulletproof Almond Butter does have potential. I’ll make the refinements and report back to you. In the meantime, I’ve got a good caffeine buzz on. If you have a time tested coffee almond butter recipe, please send the link my way. So, who’s game? Want to try it?
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