James Stuart, St Mawes Hotel Bar Manager shares their secret recipe for home-made Coffee and Vanilla Liqueur.
Coffee and vanilla liqueur recipe
Make a large batch of black coffee. Heat it slowly in a pan with crushed almonds, vanilla pods, demerara sugar and a pinch of cinnamon.
Heat slowly for about an hour then pour through a sieve to remove the pods and almonds. Leave in an airtight jar (such as a Kilner jar) for at least 2 weeks. The longer it is left the more bitter the drink will be.
Strain through a muslin to remove the sediment and bottle it up. Keep in the fridge and use as a shot, to liven up a coffee or to make a more flavoursome espresso Martini.