This Christmas Eve, I got (actually I stole during a gift exchange) the book Infuse by Eric Prum and Josh Williams.
I experimented, this summer, with infusing vodka (yummy Basil Gimlets) with herbs from my garden and this book had some additional amazing ideas, I couldn’t wait to try.
The first recipe that caught my eye was for a Coffee Liqueur. Last week, Bill roasted a batch of free trade organic coffee beans, that would be perfect to use. Coffee liqueur, holds fond memories for me. Every time I see my mom (or my sister or Eden), especially at the holidays, we enjoy Kahlua and Cream, and when we can’t be together, we text photos of us enjoying them.
This recipe was easy and ready in 24 hours. The fresh coffee was pretty strong, I used a little extra cream to cut down the flavor.
Counting down the days until I can enjoy with my family!
- 16 oz aged rum (pick something you would drink on its own)
- 8 oz simple syrup (recipe below)
- 1 cup of coarsely ground coffee beans
- Simple Syrup
- 1 cup fine sugar
- 1 cup water
- To make Simple Syrup: Heat sugar and water on saucepan over medium heat until sugar is dissolved. (5 min). let cool. Add rum, coffee and simple syrup to a 32 oz mason jar, Tightly secure lid and shake for 30 seconds. Infuse in refrigerator for 24 hours.
- Strain through double layer of cheesecloth into a second mason jar. Seal and refrigerate for 3 months.
- To make White Russian 2oz coffee liqueur,1oz Tito's Vodka, 2 oz (or to taste) of half and half. Pour over ice and stir.