Chocolate Coffee moonshine? My wife was tipsy after just one glass…
There’s noting quite like a high quality moonshine recipe. It’s long been a favorite of outdoorsmen and women, especially in the Appalachian mountain states of Tennessee, West Virginia, Virginia, and Kentucky. But it’s a perfect fit for Wide Open Spaces readers everywhere.
Apple pie moonshine tends to be a favorite, pumpkin spice moonshine is great as well, but now enters chocolate coffee moonshine.
Holy cow! What makes this special is how easy it all comes together. Unlike other recipes, there is literally zero cook time, and very little mess. It’s a perfect thing to try around the holidays.
Of course we all know this isn’t real moonshine. However, it’s just a fun name we gave this cocktail recipe it since it is stored in a mason jar and semi-homemade.
Nothing in this recipe needs to be refrigerated, however I’d store it in the fridge for at least a few days, if not longer, to let it all soak in and smooth out.
Chocolate Coffee Moonshine
Ingredients
- Everclear (or high proof vodka)
- Chocolate Liqueur, (non dairy)
- Coffee beans
- Chocolate flavoring syrup (Torani or other thin style syrup for cocktails)
- Mason jars
To get this recipe started, just fill the mason jars about 1/4th of the way up with coffee beans. Next, pour in the coffee liqueur and chocolate syrup until the beans float. Normally, it takes about another 1/4th of the jar.
So now, since half your jar is full, top it off with everclear. Finally, put the lid on tight, shake it up real good, and store it in the fridge for at least a couple days, but the longer the better.
As you can see, this recipe is very easy. When you serve it though, add in a little milk and top it off with some whip cream. The end result tastes like something you would buy in a bar or distillery, only with an alcohol content 10 times stronger. Good luck.
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NEXT: YOU MAY NOT BE READY FOR CANDY CORN MOONSHINE, BUT HERE IT IS ANYWAY
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