- 1/4 cup whipping cream
- 2 tbsps sugar
- 2 tsps finely ground espresso power
- pinch of salt
- 2 tbsps neutral oil such as grape seed (do not use olive or coconut oil
In a small pot, mix together all incredients EXCEPT whipping cream. cook on medium until sugar and espresso are dissolved, stirring constantly.
Chill 15 minutes. Sip Gamay Noir, Pinot Noir, Merlot, Syrah or Safe Haven from 40 Knots.
Whip 1/2 cup butter in mixer with whisk or paddle attachment until smooth and creamy. Drizzle in coffee cream, mix until incorporated.
Chill until firm but let stand on counter 15 minutes before serving or it won't be spreadable.
CONTRIBUTED BY CHARLENE DAVIS, our much loved Wine Club member and active community volunteer.