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1/2 cup instant coffee 125 mL
1 cup boiling water 250 mL
2 cups superfine sugar 500 mL
2 cups brandy 500 mL
2 vanilla beans 2
Stir instant coffee into boiling water.
Add sugar, stirring until dissolved. Cool thoroughly before combining with other ingredients.
In a large pitcher, combine coffee syrup with brandy and vanilla beans. Cover loosely with plastic wrap.
Let mixture stand undisturbed for several weeks before storing in a tightly covered bottle.
Chef's Note
Use this coffee liqueur in cocktails or desserts.
1 cup boiling water 250 mL
2 cups superfine sugar 500 mL
2 cups brandy 500 mL
2 vanilla beans 2
Stir instant coffee into boiling water.
Add sugar, stirring until dissolved. Cool thoroughly before combining with other ingredients.
In a large pitcher, combine coffee syrup with brandy and vanilla beans. Cover loosely with plastic wrap.
Let mixture stand undisturbed for several weeks before storing in a tightly covered bottle.
Chef's Note
Use this coffee liqueur in cocktails or desserts.