The Botanical Kitchen
Chamomile Honey Butter
Makes ½ cup
A soft, floral compound butter infused with German chamomile and sweetened with honey — lovely spread on warm toast or scones.
Ingredients
- ½ cup unsalted butter, softened, divided
- 1 tbsp German Chamomile Flowers
- 2 tbsp honey
- ¼ tsp flaky sea salt
- ½ tsp vanilla extract (optional)
- Finely grated zest of ½ lemon (optional)
Instructions
- Melt 2 tablespoons of the butter over very low heat. Remove from the heat and stir in the chamomile flowers. Let the flowers steep as the butter cools completely, about 30 to 45 minutes.
- Strain the infused butter through a fine-mesh sieve, pressing gently on the flowers to extract all the flavorful butter. Once completely cooled, beat the infused butter together with the remaining softened butter, honey, sea salt, and vanilla, if using, until light and creamy. Fold in the lemon zest, if desired.
- Serve immediately or refrigerate for up to one week. Let the butter soften for a few minutes before serving.