Grandpa's coffee pot

Ingredients for 1 servings:

• 4 bottles of brandy, 700 ml each
• 125 g coffee beans
• 1 vanilla pod(s)
• 3 tonka beans
• 500 g brown rock sugar

Instructions

Working time approx. 10 minutes; Rest period approx. 14 days; Total time approx. 14 days 10 minutes

Liqueur with fine aromas

Split open the vanilla pod and place it in a large 3-liter bottle with the tonka beans, coffee beans, and rock candy. Fill the bottle with the brandy, leaving the neck free; approximately 300 ml of brandy will remain. Cork the cap and shake well. Save the brandy bottles. Repeat shaking several times a week. After about 2 weeks, the rock candy should have dissolved and the beans should no longer float to the top, but should have settled at the bottom of the bottle. Then the infusion is ready. You can let it stand longer, but the ingredients won’t release much flavor. Strain the liquid, add the remaining brandy, stir briefly, and pour the liqueur into the reserved brandy bottles. Enjoy the infusion, slightly warmed, neat in a shot glass, as a shot in milk or hot chocolate, or as a drizzle over vanilla ice cream, or…