Not exact matches
If you keep blending the
mixture for a good 10 minutes it will eventually turn into a really smooth and creamy butter texture,
without any
liquid needed.
Using a spatula or bread scraper, gently fold the dry
mixture into the
liquid, trying to moisten everything
without making the butter any smaller.
I should note that I've made these
without heating the
liquid ingredients but found that step to be crucial in getting the
mixture nice and smooth / perfectly creamy.
It mixes into
liquid mixtures well
without clumping so easy to stir into your hot drink or whatever.
-- Skip Skip: What you are attempting to do is to create a colloid, a
mixture where insoluble particles (the bits of habanero) are suspended in the
liquids without settling out.
Using a spatula or bread scraper, gently fold the dry
mixture into the
liquid, trying to moisten everything
without making the butter any smaller.