The essence of coffee has this undeniable comforting quality that makes it a delightful addition to morning. Just a touch in a spread can turn the everyday English muffin or toast into a gourmet experience.
We love breakfast. Coffee is enjoyable any time of day, but let’s face it, there is something about that first cup. It is like a morning blessing.
Serve this Honey Chestnut Coffee Breakfast Spread when you have guests over for a Sunday brunch, or anytime you wish to pamper yourself in the morning. This smooth spread cooks to the consistency and color of apple butter. Use canned chestnuts for year-round enjoyment and easy preparation. You can also roast your own chestnuts when in season.
We chose Guatemalan Antigua for this smooth and satisfying spread. Its mellow notes of honey add tasteful perfection to every bite.
This recipe makes about 1 1/2 cups.
15 1/2 ounces canned roasted chestnuts, drained
1 1/2 cups milk
1/4 cup mild honey
1 TBSP Turkish ground Guatemalan Antigua Coffee
2 tsp vanilla extract
Chop the chestnuts, coarsely, and combine them with the milk in a small saucepan.
Bring the mixture to a simmer and cook, stirring frequently, until almost all the liquid has evaporated (about 50 minutes). Stirring during the last 10 minutes of cooking is especially important to prevent scorching.
Transfer to a food processor or blender and purée. Add the honey, Guatemalan Antigua grounds and vanilla. Purée until completely smooth.
Spoon the spread into a jar or divide among two small jars, for sharing. Seal lightly. Cool, then tighten seal and refrigerate for up to a week.
A note of caution: One jar is never enough!
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