FOR SOMETHING A LITTLE DIFFERENT AFTER LUNCH
Please read ahead in advance to ensure you have all the required equipment.
To make the syrup, simply combine sugar and water in a pan, bring it to the boil and simmer for 9 minutes.
Measure out 250g (8.8oz) of this syrup and combine it with the flavoured alcohol.
Let the vanilla and ground coffee infuse in the alcohol for 7 days.
Filter this infusion with a cloth or paper filter — which you have previously soaked in water and squeezed dry — using a large, fine mesh strainer.
Make an espresso.
Combine the sugar syrup (250g/8.8oz) with the alcohol.
Add the espresso and then water to lower the alcohol content.
Let the mixture cool to room temperature.
Pour into a bottle and place in the freezer.
Once cooled, the liqueur is ready to be served!
For one bottle
- FOR THE SUGAR SYRUP
- 250ml (8.5fl oz) water
- 250g (8.8oz) cane sugar
- FOR THE LIQUEUR
- 250g (8.8oz) 95° alcohol
- 100ml (3.4fl oz) espresso
- 25g (0.9oz) ground coffee
- 150ml (5fl oz) water
- 2 vanilla sticks