[Homeroast] DIY coffee liqueur request

John Nanci john at chocolatealchemy.com
Fri Nov 8 08:48:54 CST 2013


Lynne,

As it is not in competition with Tom, this should be ok.  I also have 
vanilla.  Organic Madagascar.

http://shop.chocolatealchemy.com/products/madagascar-vanilla

I like the idea of keeping a bean in each gift bottle!!!

John

At 06:41 AM 11/8/2013, you wrote:
>Tim - I agree about it not being necessary to remove the vanilla bean - I'd
>leave it in, as it looks cool. Plus, you can tell anyone who's receiving
>the cordial that they can use the vanilla bean in recipes. Tell them just
>to scrape it - and it will be the best vanilla they've ever tasted!
>
>Which reminds me - I need to order more vanilla beans. I get them through a
>company on eBay & have been very happy with them.
>
>I also want to try a homemade lemon cordial. There's so many ideas for
>flavors when making cordials... lavender, too... and I think anise goes
>great with coffee, so that combination sounds great to me (although I don't
>know many people who appreciate anise like I do... I tell my kids they
>aren't REALLY Italian, lol).
>
>Thanks!
>
>Lynne
>
>
>On Fri, Nov 8, 2013 at 9:23 AM, Tim TenClay <teejtc at gmail.com> wrote:
>
> > John Borella posted this recipe a few years ago:
> >
> > 8 oz espresso
> > 1 cup sugar
> > 16 oz vodka
> > 1/2 vanilla bean, split lengthwise
> >
> > Pour the fresh brewed espresso over the sugar and stir until sugar is
> > dissolved.  Add vodka and and vanilla bean, seal in jar and let rest in
> > cool dark place for 2 to 4 weeks.  Remove vanilla bean after a few weeks
> > (not sure if that is necessary).  Or, open the jar after 6 hours and give
> > it a taste - it's good already!  Test over and over.  You may not have any
> > left by the 2 week point if you're not careful.
> >
> >
> > On Fri, Nov 8, 2013 at 8:44 AM, John Nanci <john at chocolatealchemy.com
> > >wrote:
> >
> > > So, I'm actually thinking ahead for the holidays.  Looking at a homemade
> > > coffee liqueur.  Does anyone have any recipes they have actually tried?
> > >
> > > I've done the web scouring bit and there are two major camps.  Hot and
> > > cold infused (we are not going to talk instant).
> > >
> > > Also, I'm not adverse to just devising my own recipe, but there is on
> > > thing I'm unclear on.  How strong should the resulting liqueur be?  And
> > 'to
> > > taste' isn't helpful. I'm meaning drip, moka, espresso strength for
> > > instance for 'traditional'.  I've seen 1:4 to 1:8 (grounds to liquid).
> >  And
> > > how much should that change whether it is hot or cold brewed?
> > >
> > > Alchemist John
> > > Alchemist at large
> > >
> > >
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> > >
> >
> >
> >
> > --
> > Want to make a real difference for real people?!  You can help me raise my
> > funds for the 2013 Aids Red Ribbon Ride (and thus help AIDSCare serve
> > clients throughout Western NYS).  www.tenclay.org will forward you
> > directly
> > to my fundraising page.
> > ----
> > This message may contain information which is privileged or confidential;
> > if you are not the intended recipient, please delete immediately.  Do not
> > forward or make any of the above content publicly available without
> > permission of the original author.
> > --
> > Rev. Tim TenClay, D.Min.
> > "Only a religion which is a way of living in every sphere either deserves
> > to or can hope to survive." (MacIntyre)
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> > 
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> >
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