Coffee Bourbon & Boozy Mocha Brownies

This is it: the first truly alcoholic post on the blog. I know I’ve mentioned my bar work here before, and I even put up a recipe for bourbon-spiked cookies a while back, but so far this blog has stayed mostly teetotaler-friendly. Not a bad thing, necessarily, but infusing spirits requires a similar skill-set to baking, and it’s fun, too. So here’s my first infusion recipe: coffee-infused bourbon. I stumbled upon a recipe back in December, made a few tweaks, let the stuff sit for a couple weeks, and ended up with something delicious. It’s very strong and pleasantly bitter, but with enough vanilla sweetness to soften the blow.

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I had grand intentions of using the infusion for espresso Manhattans or Old Fashioneds, but in the end my friends and I drank all of it neat at a party. (Which was also a great use of it, don’t get me wrong.) Luckily, not before I managed to use some in a tray of amazing boozy brownies. Both recipes are below. The coffee bourbon takes a couple of weeks; the brownies take less than an hour.

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Old-Fashioned Chocolate Chip Cookies

pileHi guys! Predictably I’m behind on my posting. I’m currently living in a hostel in Byron Bay, Australia. It’s sunny and beautiful, but I’m working with a shared kitchen, a communal toaster oven, and a seriously tiny food budget, so I haven’t exactly been doing tons of baking. I’m probably more upset about it than you are. Anyway, I’m hoping to get some done in the next couple weeks, but in the meantime, I have another old post for you!

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These were born out of failure. I wanted to make Old-Fashioned macarons – you know, like the classic bourbon, sugar, bitters, and orange cocktail. But I ignored the first rule of making macarons: don’t do it without a scale. I tried. I failed. Twice. But I had some really nice Buffalo Trace bourbon left over, and some ingredients to use up before leaving Wellington, so I made these instead. They were pretty damn tasty.

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