|6 cups||Freshly brewed very strong coffee; consider decaf}|
|1 tablespoon||Chocolate syrup|
Date: Sun, 21 Apr 1996 22:13:52 -0400 Recipe By: Winebert
1. Mix sugar into the coffee and bring it to a rolling boil; immediately turn off the heat. Let cool.
2. Chop vanilla bean into small pieces, being very careful to keep the little seeds. Place the pieces in the bottom of a large sterilized glass jar and pour in the vodka.
3. Add cooled sugar-coffee mixture and chocolate syrup. Stir and cover container; let mixture rest for 30 days. Strain twice through cheesecloth or a coffee filter. Liqueur will keep[ well for several months on the pantry shelf. NOTES
: Yield: 80 ounces, From Cheaper and Better MC-RECIPE@...
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