Coffee, hazelnut and vanilla tequila

Name: Coffee, hazelnut and vanilla tequila
Prep time: 5 min
Total time: 5 min
Yield: Makes about 700ml
Cuisine: Mexican recipes
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

Portion size: Makes about 700ml
Hands-on time 5 min, plus at least 2 weeks infusing
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Tom Shingler

Head of food, delicious.

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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.

Next time, try our candied bacon-infused bourbon.

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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

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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.