- 3.5 oz. Equal Exchange Organic Coffee Beans (course grind ¾ and leave ¼ as full bean)
- 1 Tbsp. cocoa nibs
- 1 vanilla bean split and scraped
- 350 ml vodka
- 100 ml brandy
- 1 c. water
- ½ c. raw cane sugar
Combine the coffee beans/grounds, cocoa nibs, vanilla bean, vodka, and brandy in a mason jar. Let it sit in a dark corner of your counter or cupboard away from heat for 1 week, shaking every day or every time you think about it. At the end of one week, strain the mixture.
Blend water and sugar in a small saucepan over medium heat until just combined and the water no longer has sugar crystals in it. Cool completely. Mix coffee infusion with syrup and let age for at least 6 weeks before drinking. The longer it sits, the more the alcohol kick will mellow out and the coffee flavor will shine.
Enjoy slowly in small cordial glasses.
You can also infuse this base coffee liqueur with other spices and flavors. For a spiced coffee, add 1 cinnamon stick and 1 tbsp cardamom pods to the beginning mixture to age for a week and strain as usual.
For an orange coffee liqueur, add the peel of half an orange taking care not to include the pith to the starting mixture to age for a week and strain as usual.