Mexican Coffee Liqueur recipe

Ingredients

2 cups water
1/4 cup instant coffee
3 1/2 cups granulated sugar
1 split vanilla bean
2 3/4 cups vodka
3/4 cup brandy
1/4 tsp chocolate syrup
1 drop food coloring


1. Heat water in a medium saucepan. When hot, add coffee and stir until dissolved. Add sugar and vanilla bean, stirring well to combine. Bring to boil, stirring constantly. Immediately reduce heat so that a very low boil is maintained for one minute. Remove from heat and cool to lukewarm.

2. Pour vodka and brandy into aging container. Add the cooled coffee mixture and the chocolate extract. Stir well. Cap and let age in a cool dark place for 3 weeks.

3. After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl. Repeat until desired clairity is reached. Stir in food coloring. Bottle, cap and let age an additional 1-3 months.

---

brandy

vodka

Another Coffee_and_tea drink.

New York Hot Chocolate recipe

Ingredients

1 oz Vandermint chocolate mint liqueur
6 - 7 oz hot, strong black coffee
1 tsp whipped cream
1 tsp shaved, dark chocolate


Brew a pot of strong black coffee. Add the coffee to a warmed coffee mug and add the Vandermint. Top with a dollop of whipped cream and top that with dark chocolate shavings. Serve.