Sous Vide Coffee Liqueur
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 20
1 (750-mL) bottle vodka
32 ounces strong black coffee
2 cups granulated sugar
1/2 cup whole coffee beans
2 vanilla beans, split
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 3 hours. Halfway through cooking, mix the contents of the bag to ensure that the sugar has dissolved.
When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large bowl. Let cool to room temperature. Transfer to a storage bottle and refrigerate overnight before serving.
Store in an air-tight bottle for up to six months.