Coffee Infused Tequila Food

MEXICAN INSPIRED TEQUILA COFFEE

Steps:

• Add the coffee, liquers and sugar to your mug.
• Top with whipped cream.
• Sprinkle the cocoa powder on the cream and garnish with two chocolate covered coffee beans.

HOW TO MAKE TEQUILA INFUSED WITH COFFEE

Steps:

• Add a vanilla pod to your tequila and leave to infuse for 24-72 hours (check daily, as you want a gentle vanilla taste; if you leave it too long, it becomes too floral).
• When your vanilla infusion is ready, remove the vanilla pod, then add the ground coffee and give it a good shake. Place the tequila in the freezer for at least 72 hours.
• Strain through a coffee filter, then add a little of the simple syrup, to taste. Shake well.
• Boil the water in the saucepan and gently add the sugar. Turn down the heat and stir constantly with a wooden spoon for 3-5 minutes until all the sugar is dissolved, and the syrup is clear.
• Turn off the heat and leave to cool. While still runny, pour into a sterilized mason jar or pour through a funnel into a sterilized glass bottle with stopper. Adding a spoonful of golden syrup to the cooled mixture will help keep it smooth. Store in the fridge for up to six weeks.

INFUSED TEQUILA

Steps:

• Mix all ingredients in a freezer safe container and shake well. Place container in a cool, dark place for 48 to 60 hours then strain the tequila and freeze it for an additional 12 hours. Serve in shot glass or any other glass you like.