I quit my coffeemaker. I use one of these jiggers:
Which makes my coffee dark and sludgey and thick and yummmm.
But today I made it more yum: out of creamer AND condensed milk, too lazy to dig for sugar in the back of the pantry, I spied a stick of butter on the counter and remembered someone emphatically telling me that butter + coffee = true love forever.
I sliced off about a teaspoon, dropped it in my fresh coffee, and stirred until dissolved with a packet of Hy-Vee-brand sweetener.
Butter makes for a really nice cup of coffee. It tastes richer, more decadent, and makes my cheap-ass grounds taste like high society coffee flakes.
If you’re feeling adventurous about your coffee preparation after reading this, I have an additional challenge to issue: next time you want a cuppa, put on the teakettle and get ready for a Scandinavian recipe:
- When the kettle whistles, add an appropriate amount of coffee (I used about four tablespoons for a large kettle). Remove from heat to avoid a boil-over.
- Crack in an egg. Some people throw in the shells, too.
- Wait for the chemistry magic to happen: eggs and coffee grounds will (largely) stick together. Shouldn’t take more than about 30 seconds.
- Scoop out the egg/coffee clumps, and enjoy. (If you’re really ooked about stray grounds, pour through a strainer and into your mug.)
- Add butter and sweetener if you’d like!
Eggy coffee tastes…bolder. And I MUCH prefer using butter and eggs to using chemical creamer — and I never use up a whole carton of actual cream before it sours.
Just be aware, this is not for the novice food adventurer.