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Coffee, hazelnut and vanilla tequila
- Published: 5 May 23
- Updated: 18 Mar 24
If you were ever a fan of the coffee-flavoured tequila Café Patrón XO (now discontinued), this infused tequilla is a decent replica. Coffee beans gently infuse into tequila over time, while hazelnuts, vanilla and sugar ound out the flavour. Absolutely delicious over ice in the sun.
![Coffee, hazelnut and vanilla tequila](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/04/2023D078_INFUSEDBOOZE_TEQUILA_1__-768x960.jpg)
Next time, try our candied bacon-infused bourbon.
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Makes about 700ml
-
Hands-on time 5 min, plus at least 2 weeks infusing
Ingredients
- 100g coffee beans
- 1 vanilla pod, split
- 50g chopped toasted hazelnuts
- 2 tbsp light brown sugar, or more to taste
- 700ml tequila blanco
You’ll also need
- 1 litre jar
Method
- Put the coffee beans, vanilla pod, hazelnuts and sugar in the jar and pour over the tequila. Seal and leave in a cool dark place for at least a week. Give it a taste and add more sugar to make it sweeter or leave it longer for a stronger coffee taste. It will continue to develop in flavour for up to six months.
- Recipe from June 2023 Issue
Nutrition
- Calories
- 60kcals
- Fat
- 0g
- Protein
- 0g
- Carbohydrates
- 1g (1g sugars)
- Fibre
- 0g
- Salt
- 0g
Buy ingredients online
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