I’ve been having a lot of fun with infusions lately, not just with tea, but with spirits to make the holidays special when we can’t get together for parties this year.
Last month, I shared the apple infused vodka and this month, well… I wanted something that would mix well with hot chocolate because it’s on regular rotation in this house. Traditionally kahlua is made with rum, and you can certainly use that spirit here whether it’s white or dark, but I chose my favorite Split Rock Distillery vodka.
This is not sponsored in any way, but the distillery is local to me, and one of the only certified organic distilleries in the US so it’s pretty special. Because of my gluten free lifestyle, I have to be careful with the spirits I enjoy so I create a worse hangover. We all know that tequila and gin are gluten free, but I enjoy vodka for it’s ease in cocktails and flavorless component. In NY, I found a beet vodka which I loved, but here, it’s non-gmo, organic corn that creates a smooth texture and slight sweetness to any drink. There will be Christmas cocktails in the future, but for now, let’s get this steeping!
2 ½ cups vodka
2 cups your favorite coffee, strongly brewed
(decaf is great here too if you can’t tolerate caffeine)
1 cup maple syrup
½ cup maple sugar
1 organic vanilla bean
In a medium heavy-bottomed sauce pot, add the coffee, maple syrup and the maple sugar. Heat over medium low heat until the maple sugar melts completely. Cool slightly.
Split your vanilla bean in half lengthwise to reveal the seeds and place it into a clean 2-quart airtight container. Pour in the vodka and cooled coffee + maple mixture. Tighten the lid on top before shaking it to mix everything together. Let the infusion sit for 1-2 weeks, shaking it up every now and again before using.
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