Food Photos * Recipes

Savory Sweet Beverages Restaurants

Espresso Patronum alcoholic beverage
Espresso Patronum
Espresso Patronum

1 1/2 oz
Patrón XO Cafe, divided
1/2 oz Vodka, I used UV Vodka
1/2 oz homemade hazelnut liqueur (recipe can be found below this one)
1/2 oz brewed espresso, I used room temp, but you could use it warm, hot or cold
70% cacao dark chocolate
Foamed milk (optional, I did not like it w/ foamed milk)

Espresso Patronum

Paint inside of glass with melted
70% cacao dark chocolate. Add 1/2 oz of the Patrón, vodka,
espresso and homemade or store bought hazelnut liqueur, top with foamed milk if desired (I did not like the
foamed milk on top.) Serve with 1oz side shot of
Patrón XO Cafe.

Espresso Patronum
Espresso Patronum

Espresso Patronum
Homemade hazelnut liqueur
My Hazelnut Liqueur recipe

1 cup hazelnuts
3 vanilla beans
2 cups vodka
1/2 cup sugar
1/2 cup water

Toast the hazelnuts lightly in a skillet with a teaspoon of coconut oil until they are just lightly browned.
Take care not burn or toast too much or they will yield a bitter taste.
Chop the hazelnuts into very small pieces. I do not recommend using a food processor.
Put the chopped hazelnuts into a quart jar with a tight-fitting lid, like a canning or mason jar.
Split the vanilla beans lengthwise and add them to the jar.
Add the vodka, sugar and water, seal the jar and shake to dissolve the sugar.
Shake it once or twice a day for at least three weeks to one month (or longer.)
When you're ready to bottle, strain it first through a fine-mesh strainer, then a cheese cloth, then a coffee filter.
Keep straining until clear. Store in a dark bottle.

Homemade hazelnut liqueur

First Try
Espresso Patronum failed experiment.
Back to the drawing board!
Patrón XO Cafe
hazelnut liqueur
Foamed milk (optional, I did not like it w/ foamed milk)

Espresso Patronum experiment