- 3 c. water
- 4 c. sugar
- 3 T. espresso powder
- 1/3 c. cocoa nibs
- 2 T. vanilla extract
- 2 c. vanilla vodka
Bring the water, sugar, espresso powder and cocoa nibs to a boil in a fairly large pot. Simmer on low for 20 minutes. Try not to stir it a lot during the simmering process. Thicken to a syrupy consistency.
After 20 minutes, move the pot off of the burner, put a lid on the pot and let it sit until cold, and preferably overnight.
After letting this steep, strain the syrup to remove the cocoa nibs. I used a very fine strainer. Use the espresso-infused cocoa nibs in cookies or on ice cream.
When you've strained the syrup, mix in the vanilla and vodka, and then pour it into a clean bottle with a tight-fitting lid and let it age for a few weeks. It will taste much better once the flavors have had a chance to mingle.
- Yields: 1 bottle
- Preparation Time: 1 day plus aging time
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