My grandma loves to infuse ‘Brandewijn’, a Dutch Brandy. The recipe for this ‘Mispelblom’ was developed 200 years ago in Zutphen, a city in the Netherlands. The wood from the local Birch and Alder was the perfect ingredient for the charcoal. The locally produced charcoal is still used to filter the alcohol, which results in a clear and pure drink!
This recipe only requires a few ingredients and it is extremely easy to make. Since the beans and all the other ingredients need to infuse, the whole process will probably take about 1 month. Sounds like a long time but this will be over before you know it. Just shake the drink every now and then to dissolve the sugar in the alcohol and to give it some love and attention. After a short month you will enjoy the best coffee liquor you’ve ever had!
The Best Coffee Liquor
Equipment
- Weckpot (1.2 of 1.5 liter)
- Weckpot Rubber Sealing Ring
Ingredients
- 1 liter Dutch Brandewijn 'Mispelblom' or a local vodka
- 500 gram Brown Sugar or cane sugar
- 1 Vanilla Pod
- 100 gram Coffee Beans
Instructions
Preparations
- First of all, make sure your jar is very clean and dry. I always keep the jar in cooked water, for about 20 minutes, to remove all the bacteria.
- Cut the vanilla pod open but don't remove any seeds.
The Liquor
- Add the sugar, coffee beans, vanilla pod and brandewijn to the jar. Close the jar with the weckpot sealing rubber. This rubber will make sure the jar is closed completely.
- Check if the weckpot is closed by shake the ingredients a bit. I always do this above the sink, just in case.. Then it is time to place the weckpot on a dark cool spot.
- Shake the liquor every day until the sugar is dissolved. Once that happened, you just need shake the liquor once in 3 days.
After 30 days..
- Pour the liquor through a very fine sieve to remove the coffee beans. Pour the liquor in a clean glass bottle and store on a dark cool spot.
- Enjoy this liquor with ice cubes or a big scoop of vanilla ice cream!