You can buy coffee extract in the store for about $7 per ounce or you can make your own! The Jody Victor crew came across a recipe for just that!
1 1/2 to 2 cups of vodka (for gluten free, choose a non-grain alcohol)
1/2 cup of coffee beans, ground coffee beans, or instant coffee
You will grind your beans if you are using whole beans (grinding enough to equal 1/2 cup.) Place the vodka into a blender and add the coffee grounds to the blender. Blend for about five minutes. Don’t let the mixture get too hot.
After this you will need to strain out the grounds. In the blog post, the author said the coffee didn’t drain well through a filter and recommends using a muslin bag to extract the grounds.
If you want an even stronger extract, you can put the strained liquid back into the blender and add more grounds and straining again. You can use the extract along with chocolate flavors to make a lovely mocha flavor. Use it to make coffee flavored ice cream as well.
Read the full post.
Here’s a great mocha recipe that makes enough to keep and some to share!
1/2 cup butter
2 squares (2 ounces) unsweetened chocolate
2 cups granulated sugar
1 cup packed brown sugar
1 cup light cream or half-and-half
1 cup light-colored corn syrup
2 Tbsp instant coffee crystals
1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. In a heavy 3-quart saucepan melt the 1/2 cup butter and unsweetened chocolate over low heat. Add granulated sugar, brown sugar, cream, corn syrup, and coffee crystals; mix well. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring frequently, until thermometer registers 248 degree F, Firm-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 45 to 55 minutes.
4. Remove saucepan from heat; remove candy thermometer from saucepan. Quickly pour the caramel mixture into the prepared pan. When caramel is firm, use the foil to lift it out of the pan. Use a buttered knife to cut the candy into 1-inch squares. Wrap each piece in clear plastic wrap. Makes 81 pieces or about 2-1/4 pounds. May be made ahead of time – store in a cool dry place in a tightly covered container.