Coffee, hazelnut and vanilla tequila

Coffee, hazelnut and vanilla tequila

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

Next time, try our candied bacon-infused bourbon.

  • Serves icon Makes about 700ml
  • Time icon Hands-on time 5 min, plus at least 2 weeks infusing

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.

Nutrition: Per 25ml

Calories
60kcals
Fat
0g
Protein
0g
Carbohydrates
1g (1g sugars)
Fibre
0g
Salt
0g

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

  1. 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.

Nutrition

Calories
60kcals
Fat
0g
Protein
0g
Carbohydrates
1g (1g sugars)
Fibre
0g
Salt
0g

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