Now that you know how fabulous ghee is and how easy it is to make ghee yourself, here is an easy method to take your ghee to the next level and create three different flavored ghee infusions. These infusions will help you add a punch of flavor to your dishes whether they are sweet or savory. Once made, a spoonful can be added to add flavor to soups, meats, vegetables, desserts and even smoothies. This is a great way to get your high vitamin butter oil using grass fed ghee!

You can experiment with a lot of different spice or herb mixtures including – where to buy herbal blends:

• Indian spice – Cinnamon, Ginger, Cardamom
• Herbs De Provence – Lavender, Marjoram, Rosemary, Sage, Thyme
• Hot Chile – Ancho, Guajillo, Pasilla, New Mexican, Chipotle

1. Indian Spiced Ghee

Pungent and finely ground spices can be infused in ghee by heating the spices in the ghee until they sizzle and then by straining the mixture.

Yield: 1 Quart (1 Liter)

Ingredients

• 1 cup (250 ml) ground spices – equal parts cinnamon, ginger and cardamom
• 4 ½ cups (1.1 liter) ghee

Directions

1. Combine the spices with 2 cups of the ghee in a small, heavy bottomed saucepan. Heat, while stirring over medium heat until the spices begin to sizzle. Continue cooking for about 2 minutes until the spices smell aromatic. Remove from heat and let cool.
2. Taste the ghee to make sure it hasn’t burned (if it has burned then it needs to be tossed) and that it tastes strongly of the spices. If it isn’t very spicy, repeat the heating and cooling until the oil is intensely flavored (it will be diluted with the remaining oil).
3. Combine with the remaining oil and strain through a cheesecloth (triple layered) or a kitchen towel.

Stir a teaspoon into smoothies, my South African Hot Toddy and various soups

2. Herbs De Provence Infused Ghee

Yield: 1 Quart (1 Liter)

Ingredients

• 4 bunches of fresh or dried marjoram, thyme, sage, lavender, rosemary or 4 Tbsp (40 grams) loose dried herbs – where to buy herbal blends
• 1 Quart ghee (1 Liter)

Directions

1. Wash and thoroughly dry the herbs and then chop finely.
2. Combine the herbs and the oil in a small saucepan and gently heat until the herbs lightly sizzle for about 10 seconds.
3. Strain through a cheesecloth.

Stir a tablespoon into soups, roasted vegetables or use to sauté mushrooms

3. Chile Infused Ghee

Yield: 1 Quart (1 Liter)

Ingredients

• 30 dried ancho, guajillo, pasilla, or chipotle chiles (enough to make 1 ½ cups of flakes)
• 5 cloves garlic, optional
• 4 cups (1 Liter) ghee

Directions

1. Rinse and dry the chilies or wipe them with a moist towel. Cut off and discard stems.
2. Chop the chilies for about 30 seconds in a food processor (until they flake but aren’t powdered). There should be 1 ½ cups so check and add more if necessary.
3. Combine the chile flakes with the ghee in a saucepan and place over medium heat. When the chilies are sizzling and begin to float, turn the heat down very low and let the chilies sizzle gently for 3-10 minutes. Keep your nose at alert – when the ghee starts to smell toasty, remove the pan from the heat. Let the pan cool for 30 minutes.
4. Strain the mixture through a cheesecloth (triple layered)

Add to steak or other grilled meats for a spicy kick or use for roasted or stir fried vegetables

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