Mocha Mint Liqueur

 
8 oz. coffee, coarsely ground
2 cups unbleached cane sugar
3/4 cup cocoa
2/3 cup fresh peppermint leaves, packed
2 T. vanilla
1 Quart vodka
 

In a non-stick skillet, toast the coffee until it is fragrant. Sift together the sugar and cocoa to remove any lumps. In a glass quart bottle or jar with a tight-fitting lid, combine the coffee, sugar-cocoa mixture, peppermint, and vanilla. Pour the vodka over the top, seal, and steep for 1 week. Shake the container occasionally to help dissolve the sugar-cocoa mixture. Strain the liqueur through a coffee filter. Transfer the liqueur to a clean quart bottle, or several smaller bottles, and seal. Label and date the bottle or bottles. Store in a cool, dark place for 2 weeks to age. Use to flavor coffee, specialty drinks, or desserts. Store in the refrigerator after opening.

Yield: 1 Quart

 

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1999-2002  Beverly Lynn Bennett