- 2 teaspoons instant coffee granules
- 2 teaspoons water
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1 tablespoon confectioners' sugar
- 1 teaspoon ground cinnamon
- In a small bowl, combine the coffee granules, water and vanilla. In a small bowl, cream the butter, confectioners' sugar and cinnamon until light and fluffy. Add coffee mixture; beat until smooth. Store in the refrigerator for up to 1 month. Yield: 1/2 cup.
Originally published as Cinnamon Espresso Butter in Taste of Home's Holiday & Celebrations Cookbook
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