Man I love bourbon. I guess I’m old fashioned like that. (Get it? Alright, that was corny but I happen to love corny.) This has only a hint of bourbon so as to infuse the butter with its flavor without knocking you in the face with alcohol. It comes together in mere seconds and really elevates waffles!
P.S. It makes about a ramekin amount of butter. I simply spooned some of it into my darling little butter dish for serving but it makes considerably more than is photographed here.
Bourbon Honey Butter
1 stick unsalted butter, softened
1 tsp bourbon
2 Tbsp honey
- Combine butter, bourbon, and honey. Either spoon into saran warp, roll into a log, and refrigerate for at least one hour or spoon into a serving dish, cover with saran wrap, and refrigerate for at least one hour. Delicious served on hot waffles of a slice of banana bread!
Learn how to make Belgian Waffles here. Read more about this brunch here.
Happy brunching,
Don’t forget to follow/like The Rose Table on Facebook, Twitter, and Instagram! Sign up for The Rose Table’s emails here.
I made this yesterday to serve with Irish soda bread but I the whiskey kept separating. Did you use a mixer or food processor? What’s the secret to get them combined?
Interesting, I’ve never had thaf happen before. I use a hand mixer or stand mixer but you can also do it with a spatula. Was the butter room temperature? That’s key! Cold butter won’t incorporate properly.