I had this caper mocha butter at the launch of Upwards, and came straight home to make it. Because I did that, I had to use what was in my kitchen, rather than what was in the recipe. I switched out Tabasco for my homemade sriracha, and used a freshly made espresso instead of instant coffee. As soon as this was made, I devoured most of it with some fresh radishes. I had never tried radishes with butter before this. And I doubt I will do so again. But, it made for an interesting bite.
Skip ahead to the recipe for Caper Mocha Butter
Let’s talk about the word mocha
When I hear mocha, I always think of hot chocolate with an espresso added to it. I love anything coffee flavoured, but this, and a dirty chai, are a big no for me. Café mocha originates from the Yemeni city of Mokha and the combination of milk chocolate, bitter espresso, and warm milk makes for an indulgent drink. Something I would expect to be served at Iftar. In the recipe for caper mocha butter, the mocha refers to coffee only. Karen made use of instant coffee which is something I don’t keep at home. We have a proper espresso machine, as well as several Nespresso machines. I much prefer using freshly ground beans to make an espresso. And this is exactly what I used in my adaptation of the recipe.
What are capers?
Capers are the edible flower buds picked off a caper bush. Also known as a Flinders rose, the fruit is called caper berries. Both are usually salted and preserved in a brine solution. The buds are picked early in the morning, with the youngest, smallest ones being the most valuable. So, the quality you get is determined by the price you pay. I associate capers and caper berries with Mediterranean cuisine, and you will find them being used in recipes all along southern Europe. Capers and caper berries can be used in salads, and capers can be added to pasta sauces. The most well known will be spaghetti alla puttanesca. Capers are used when making sauce tartar, and will be served together with cream cheese when making bagels and lox. I love adding capers to my scrambled eggs when serving them with smoked trout.
Take a look at this inspiring recipe for ♥ Caper Mocha Butter ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Caper Mocha Butter
Ingredients
- 125 g cold butter, cubed
- 15 mls freshly made espresso, cooled
- 15 mls capers, roughly chopped
- 1 clove garlic, peeled and crushed
- 2.5 mls dried tarragon
- 1.25 mls sriracha sauce
Method
- Place the butter, espresso, capers, tarragon, garlic and sriracha into a blender
- Blitz until smooth then place the butter into a butter mould or ramekin
- Place into the fridge to set and use as desired
See the links below for blog posts I published on April 14:
- 2021: Ottolenghi Flavour
- 2019: Friend Of The Family
- 2017: Malted Whole Meal Loaf
- 2016: Cheesecake Tartufo
- 2015: Chicken And Paneer Stir Fry
- 2014: Chickpea Crêpes
- 2012: Friday’s Food Quiz Number 16
- 2011: Crayfish Goulash
Thank you twice over for this send. First – tho’ I love both mocha and capers I certainly did not know all the facts about the first. Secondly – I do not think I have ever seen quite as original a recipe as your caper mocha butter and cannot even begin to taste it on my palate thru’ the screen 🙂 – espresso with tarragon and garlic, in addition to the capers > homework ahead 🙂 !
This was the most amazing compound butter!
Hi Tandy, this is certainly a very interesting flavor combination. Thanks for the recipe.
My pleasure 🙂
What an interesting and fascinating combo of flavours! Would have never thought of the combo of mocha and caper..can’t wait to try it out!
It was surprising to me as well 🙂
Firstly, my way of eating radishes is with butter and salt! I’ve never known another way. Secondly, wow. My brain is not comprehending this combination. I have coffee butter on the blog, but with capers?????!!! I will have to make this to get it! Thanks.
I tried the radishes because of you! But, I much prefer them as is, just with salt 🙂
What an interesting and creative combination. I bet it was tasty!
It really was!
Compound butter are very popular in Austria and Germany and I’ve enjoyed them very much. This one if so very different sounding. As Eha said, it is hard to imagine what it tastes like.
I hope you make it to give it a try 🙂
Such a bold and intriguing idea, Tandy! I love how unexpected that caper and espresso combo is – so creative and full of character.
That describes it perfectly 🙂
I love capers and caper berries but wow this sounds like a very interesting mix of flavours here. I just can’t get my head around coffee and capers! and garlic!
sherry https://sherryspickings.blogspot.com/
It is one of the most amazing compound butters I have tried 🙂
Espresso in butter sounds interesting.
It really was interesting!
When I think “mocha“ I think of the combination of chocolate and coffee. This was an interesting post, and that butter sounds really good.
I had the exact same thoughts as you 🙂