Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chocolate-Coffee Liqueur

Serve in tiny chocolate cups as after-dinner cordials, or stir a little into whipped cream for dessert topping, or mix T or so into hot fudge sauce, or spoon into coffee.





List of Ingredients



• 1/2 cup packed dark-brown sugar
  
• 1/2 cup granulated sugar
  
• 1/4 cup unsweetened cocoa powder
  
• 1 1/3 cups freshly brewed strong coffee (brewed with 1/4 cup finely ground espresso coffee beans and 1 1/2 cups water)
  
• 3/4 cup vodka
  
• 1/2 cup brandy
  
• 20 whole espresso coffee beans
  
• 1/2 vanilla bean, partially split
  






Instructions



1. Combine brown sugar, granulated sugar and cocoa powder in small saucepan. Stir in coffee. Bring to boiling; remove from heat. Tranfer to heatproof jar with tight-fitting lid. Let stand 3 days, shaking 2 or 3 times each day.
   
2. Line sive or colander with wet paper toweling; place over medium-size bowl. Shake coffee-cocoa mixture; slowly pour into lined colander. Let drip 24 hours or until liquid has run through (you should have about 1 1/4 cups of liquid).
   
3. Add vodka and brandy to filtered coffee mixture; pour intp pretty liqueur bottle. Add espresso beans and vanilla bean to bottle. Cover tightly; let stand at least 3 days before serving. Serve in small cordial glasses.
   






Final Comments


Nutrient Value Per Tablespoon:
41 calories
0 g fat