Infused vodka

[telophase]

So Toby got a vodka infusion kit from my mom for Christmas a year ago, and has made the occasional infused vodka since. Tonight as an experiment, he made an espresso-infused vodka from a recipe I found online. He only made a cup and a half of it, which us good, because it's pretty harsh. :) We both agree it would be much better mixed into something, but neither if us are having much luck considering what. So I turn to you, o intartubes! Ideas for things in which to use an espresso-flavored vodka would be welcomed, be they drink or food! I suspect something like the miniature Kentucky Derby Winners Circle pies I made today might work--think pecan pies with chocolate and a touch of bourbon. Since coffee goes well with chocolate, replacing the tablespoon of bourbon* with a tablespoon or less of this stuff might make it a mocha pecan pie. Hmmmmm.


* ok, Welsh whisky, Penderyn, because we have no bourbon. It was YUMMY.

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Comments

[rurounitriv.livejournal.com]

Spike some hot cocoa?

[rushthatspeaks.livejournal.com]

The classic Cook's Illustrated pie crust recipe (http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html) uses vodka, actually. There seems no reason why you could not use infused vodka, and then have the filling be something that goes well with coffee.

You could probably also make a pretty good penne alla vodka, as there isn't anything in that that shouldn't harmonize with coffee and most of the things in it (tomato, chili, pancetta) should in fact play very nicely.

And the internet just handed me a recipe for vodka tiramisu (http://cookingwithvodka.blogs.com/cooking_with_vodka/2010/01/vodka-tirimisu.html#more).

[badnoodles.livejournal.com]

It would make a nice base for whip-a-hol.