Coffee Cocoa Infused Vodka Recipes
COFFEE-CHOCOLATE DIGESTIF
Making your own infused spirits and then sweetening into a liqueur or digestif gives control over the flavor and sweetness level. In this drink, a small glass at the end of a meal helps with digestion and would go well with a variety of desserts from chocolate-based ones to pecan pie.
Provided by Food Network Kitchen
Categories beverage
Time 30m
Yield 1 digestif (plus extra infused vodka and simple syrup)
Number Of Ingredients 6
Steps:
- Make the infused vodka: Combine the vodka, cacao nibs and coffee beans in a clean jar and seal. Shake, then infuse at room temperature, out of the sunlight, at least 4 days and up to 1 week. Strain the infused vodka through a fine-mesh sieve lined with cheesecloth or a coffee filter.
- Make the simple syrup: Bring the brown sugar and 1/4 cup water to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved, about 30 seconds. Remove from the heat and let cool.
- Make the cocktail: Combine 1 1/2 ounces infused vodka with the Averna, bitters and 1/2 ounce of the simple syrup in a cocktail shaker with ice. Shake until frothy, then strain into a small glass.
COFFEE-COCOA INFUSED VODKA
Make and share this Coffee-Cocoa Infused Vodka recipe from Food.com.
Provided by Pinay0618
Categories Beverages
Time P14DT5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- 1.In a jar with a tight-fitting lid, combine the vodka with the espresso beans and cocoa nibs. Close the jar tightly and let stand at room temperature for 2 weeks. Strain the vodka through a fine-mesh sieve and discard the solids. Strain the vodka a second time through a coffee filter into a clean jar and refrigerate for up to 3 months.
Nutrition Facts : Calories 513.7, Sodium 2.2
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