How to Make Herbal Ghee with Maple Syrup

Materials

• 230 g ghee
• 1½ tbsp cacao nibs
• 1½ tbsp red clover blossoms, dried
• 1½ tbsp nettle leaf, dried
• 1½ tsp cacao powder
• 1 tsp cinnamon, broken stick or chips
• 1 tsp ginger root, cut and sifted
• ½ tsp dried yellow dock root, cut and sifted (optional)
• 3 cardamom pods, lightly crushed
• 2 whole cloves
• a pinch black pepper (optional)
• a small pinch cayenne (optional)
• 1½–2 tbsp maple syrup
• Gently melt 230 g ghee over very low heat.
• Add herb mixtures, spices, cacao powder, and cacao nibs, and stir to combine.
• Strain through a fine mesh strainer or cheesecloth into a clean jar.
• Let cool completely and store in a cool, dark place.
• Unsalted butter, any amount (grass-fed if possible)
• Remove from heat and let it cool slightly.

Method

1. Store-bought ghee works perfectly fine for most recipes. However, if you have butter in the fridge and a bit of time on hand, making it from scratch is simple, satisfying, and a great way to use up leftover pieces, all while filling your kitchen with a warm, caramel-like aroma.
2. Place the butter in a heavy-bottomed saucepan and melt it over medium-low heat. Use a pan at least 3 to 4 times larger than the amount of butter, as the initial foaming can sometimes get quite vigorous.
3. Once melted, let it gently simmer, stirring occasionally. The butter will begin to separate into layers: a light-yellow foam on top that is difficult to move aside with a spoon, and opaque golden fat in the middle. At this stage, the foam becomes heavy and almost sticky, closing right back on itself when you try to move it aside.
4. Allow it to cook slowly.
5. Remove from heat and let it cool slightly.
6. Strain through a fine mesh or cheesecloth into a clean jar, leaving the browned milk solids behind.
7. In this main blend, nettle and red clover bring a mineral-rich, gently nourishing quality that supports the blood, while warming spices like ginger, cinnamon, cardamom, and cloves improve circulation after long, still winter months.
8. Like any other oil, it also serves as an effective delivery system, absorbing and holding onto the properties of herbs and spices, helping to deliver them into the body in a simple, enjoyable way. In that sense, ghee becomes more than just a cooking fat; it transforms into a nourishing base for whatever qualities you choose to infuse into it.
9. The result is something you can spread, stir, drizzle, or sneak by the spoonful.
10. Swirl it into oatmeal, yogurt, or smoothies, melt it over roasted vegetables, and use it to add depth to baked goods.
11. Spread it on waffles and pancakes, stir it into coffee or milk (golden milk, anyone?), or simply enjoy it by the spoonful.
12. It can be kept at room temperature for a few weeks, as long as it’s stored in a clean, sealed jar and kept away from heat and direct sunlight.
13. Always use a clean spoon when scooping to help extend its shelf life.
14. Should I use whole herbs or powders for infusing ghee?
15. Whenever possible, use whole or coarsely crushed herbs and spices rather than powders.
16. They are much easier to strain out and tend to give a cleaner, clearer ghee.
17. Powders can be used, but they often make straining more difficult and may leave some sediment behind, unless you’re aiming for a specific color or signature feature, such as a chocolate-style spread with cacao or a golden blend with turmeric.
18. For best texture, limit maple syrup to 1½–2 tablespoons per 230 g of ghee. Add it once the ghee has cooled to a warm, not hot, temperature and stir it in slowly to help it incorporate. Using more can make the ghee softer and may lead to slight separation over time. If that happens, simply stir or whisk it back together.
19. Summer Cooling Blend
20. Fresh, herbal, and lightly cooling, this blend brings a different side of summer, one that cuts through heat and heaviness while still feeling aromatic and rounded. It works well in the height of the season or whenever things start to feel a little too warm and sluggish.