Instant Coffee Infused Vodka D.I.Y.
How to Make this awesome Instant Coffee Infused Vodka,
Hey Guys and Gals, are you Looking for an awesome Instant Coffee Infused Vodka? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Instant Coffee Infused Vodka in the world.
- 1 ½ Cups of Water
- 1 ½ Cups of Brown Sugar
- 1/4 Cup of Instant Coffee, Caffeinated, or Decaffeinated
- 1 Tablespoon of Pure Vanilla Extract
- 1 ½ Cups of Vodka
You can use any instant coffee of your choice. It could be regular instant coffee or decaffeinated instant coffee.
You don’t have to use vodka. You can use rum, dark rum, brandy or cognac. In addition, you can also combine the liquors. For example, you can do half vodka and half brandy.
Dissolve the brown sugar in a pan with hot water. Add instant coffee and mix well. Let it cool down. Pour coffee into a jar. Add the pure vanilla extract and vodka. Stir well.
If you prefer to use vanilla bean instead of vanilla extract, split one bean lengthwise and add it to the coffee. Remove the vanilla bean after four weeks.
Aging, Straining, And Drinking Your Coffee Infused Vodka
Let recipe steep for a miniumun of one month in a cool dark place, agititating often, after one month it should be thoroughly infused.
Next step strain the liquid and fruit through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point of where you have strained everything out, you cangently wring the cheesecloth to extract all of the liquid and juice.
If you still need to you can strain your Coffee Liqueur one more time through a coffee strainer.
Congratulations On Your Infusion
You now need a bottle, and a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you.
I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen.
– A large glass jar (I used a 3 liter jar)
– large plastic bowl
– measuring cups (liquid and dry)
– metal strainer
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one.
Notes on Utensils: And ingredients
- Avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.
- Use organic inngredients to avoid pesticide residues.
Other Great Recipes for you to checkout!
- Hawthorn Liqueur Recipe D.I.Y.
- Jenipapo Liqueur Recipe D.I.Y.
- Mayhaw Liqueur Recipe D.I.Y.
- Chokecherry Liqueur recipe D.I.Y
- Grapefruit Liqueur Recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.