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Spiced Butter

Scott Phillips

Yield: Yields about 24 teaspoons.

A pat of this versatile make-ahead butter is great on morning toast, buttermilk pancakes, French toast, oatmeal, waffles, and scones. Or try using it to top off hot cider, hot buttered rum, or mulled wine. Even steaming cups of tea spiked with bourbon become mellow with a pat of this delicious butter.


  • 4 oz. (1/2 cup) unsalted butter, completely softened at room temperature
  • 1/4 cup confectioners’ sugar, sifted
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cloves


  • With a wooden spoon, cream the butter until smooth. Sift the confectioners’ sugar over the butter and add the spices; mix just until blended. Transfer to a square of plastic wrap. Using the plastic to help shape the butter, wrap and mold the mixture into a log about 1 inch in diameter. Chill until firm, at least 30 minutes. Slice as needed into 1/4 rounds.


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