Coffee Extract

Ingredients

• ●40 g (½ cup) whole coffee beans, coarsely crushed
• ●120 ml (½ cup) 80-proof vodka

Method

1. Place the crushed coffee beans in a clean glass jar. Use a rolling pin or the bottom of a heavy pan to crack them — you want coarsely broken pieces, not powder.
2. Pour the vodka over the beans and seal.
3. Store in a cool, dark place. Shake every few days.
4. Strain through a fine-mesh strainer lined with a coffee filter after 2-4 weeks.
5. *Storage:** Room temperature for up to 1 year.
6. *Use for:** Baking (chocolate cake, tiramisu, brownies), adding depth to chocolate desserts, or spiking a homemade vanilla milkshake.