How it’s made

This one is going to take a little planning ahead as you’ll be infusing your own vodka with vanilla. To infuse the vodka you’ll want to take one whole vanilla bean and slice it longways down the center. If you are infusing an entire 750ml bottle of vodka, place the entire bean into the bottle . We used Heritage Distilling Batch 12 Vodka. If you are infusing less than a whole bottle, trim down the bean according to the ratio of one bean per one bottle. Over the next four days, give the bottle a gentle shake. On the fifth day, remove the vanilla bean and your vanilla vodka is finally ready to be made into delicious drinks (or wobble shots).

To make your cream layer, sprinkle in 3.75 teaspoons of gelatin into 1/2 cup of your vanilla infused Batch 12 Vodka. Let sit. Slowly warm 1 cup of heavy cream in a saucepan on low heat. Add a tablespoon of sugar and stir until the sugar is dissolved. Once the sugar is dissolved add one drop of pure vanilla extract to give the layer an extra creaminess.

Return to the vodka and gelatin mixture and give it another stir. Slowly stir in the cream mixture until well mixed and pour a thin layer (about 1/4 inch) into your mold. Refrigerate for at least 3 hours.

To make the espresso layer, prepare four shots of espresso. Mix in 2 teaspoons of espresso powder (we used Medaglia d'Oro Espresso). Set aside. (This should yield 4 ounces of espresso.)

In a new bowl, slowly sprinkle 10 teaspoons of gelatin into 2.5 cups of warm (not hot water) until it is fully dissolved. Add 1/2 cup of your vanilla infused vodka and 1/2 cup Salted Caramel Kahlua. Stir. Slowly add in your espresso mixture and stir well.

Here’s the tricky part. You’re now going to pour your espresso gelatin mixture over your cream layer that has already set in your mold. This can be tricky because your cream layer is so thin. The best way to do this is by placing spoon over the cream and pouring the espresso mixture slowly into the spoon so it does not directly pour onto the cream. Refrigerate for three hours and enjoy.

Vanilla Vodka Tuaca Cream

• 1.5oz HDC Vanilla Vodka (of make a little extra of the vanilla infused vodka from this recipe!)

• .5oz Tuaca

• 1.5oz Cream

• Top with grated nutmeg

Pour all liquid ingredients in a shaker, over ice. Shake and pour into glass. Top with grated nutmeg.

Photo courtesy of Heritage Distilling.