Coffee-Cocoa-Infused Vodka

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

Slideshow:  Great Vodka Cocktails

  • Total Time:
  • Servings: Makes 2 Cups
  • Time(Other): Plus two-weeks infusing

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 2 cups vodka
  • 1/4 cup espresso beans, coarsely crushed
  • 2 tablespoons cocoa nibs, crushed

How to make this recipe

  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.

Contributed By Published June 2011

457690 recipes/coffee-cocoa-infused-vodka 2013-12-06T23:20:16+00:00 Marcia Kiesel cocktail-party|fathers-day|eastern-european|cocktails|make-ahead june-2011,marcia kiesel,infused vodka,flavored vodka,russian vodka,coffee vodka,cocoa vodka,chocolate vodka recipes,coffee-cocoa-infused-vodka 457690

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5