Two vices for the price of one!
Treat yourself to tequila infused with coffee and flavored with vanilla beans. You deserve it.
Give yourself a few days to let this recipe, courtesy of Dan Jones’ new book Tequila: Shake, Muddle, and Stir, steep to ultimate goodness. Whether you use it to get amped, steel yourself for the crowds at the bar, or simply sip in the quiet of your own home is up to you. No matter the occasion, cheers to putting two of humanity’s best assets—coffee and tequila—together.
- split vanilla pod (bean)
- 20 oz. blanco tequila
- 3 1/2 oz. freshly ground coffee
- 3 1/2 oz. simple syrup
- 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.