Chai Honey Butter

Use a mortar and pestle to beak open the cardamom pods. Alternatively, you can roll over them with a rolling pin. Place the cardamom pods with 5 tablespoons of the butter in a small pot. Turn the heat onto medium-low and heat together until butter melts and starts to sizzle. Turn the heat down to the lowest possible setting and add the tea. Heat together very gently for 7 to 10 minutes, being careful not to burn the tea or the spices. Strain the butter through a fine-meshed tea strainer into a small bowl. Place in the fridge to cool for about 30 minutes. Remove from fridge and stir in the remaining tablespoon of butter, honey, and salt. Use a fork to mix and whip ingredients together until smooth and creamy. Serve chai butter immediately, or store in the fridge, covered, for up to 3 weeks. Let soften to room temperature before using. You may have to mix the butter again with a fork before serving.