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Coffee-Cocoa-Infused Vodka

  • TOTAL TIME: 10 MIN Plus two-weeks infusing
  • SERVINGS: Makes 2 Cups
  • MAKE-AHEAD

This vodka is great served the Russian way, as an ice-cold shot after a toast.

  1. 2 cups vodka
  2. 1/4 cup espresso beans, coarsely crushed
  3. 2 tablespoons cocoa nibs, crushed
  1. In a jar with a tight-fitting lid, combine the vodka with the espresso beans and cocoa nibs. Close the jar tightly and let stand at room temperature for 2 weeks. Strain the vodka through a fine-mesh sieve and discard the solids. Strain the vodka a second time through a coffee filter into a clean jar and refrigerate for up to 3 months.
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