Coffee liqueur. Analog of Kahlua (Kahlua) in Sous vide Steba SV1

Coffee liqueur. Analog of Kahlua (Kahlua) in Sous vide Steba SV1

Category: The drinks

Kitchen: mexican

Ingredients
Vodka	500 ml
Cinnamon	1 stick
Vanillin	1 sachet
Sugar	250 ml
Water	250 ml
Coffee	40-50 grams

Cooking method

• The most surprising thing in the sous view, for me personally, is still not meat, but the infusion method, when they take liquid, oil and saturate it with various tastes and smells, everything happens quickly and efficiently.
• This time I decided to make a coffee liqueur similar to the Kahlúa coffee liqueur, the taste of the resulting drink surpassed the original liqueur, but the color turned out like that of cognac. I think if you need color, you need to take a strong roast coffee. But this result impressed me a lot)) It's delicious. Or additionally roast coffee beans in a pan.
• 
• Pour coffee, cinnamon, vanillin into a bottle of vodka.
• This time I decided not to bother with bags and vacuum, but to do everything in a bottle, it turned out to be convenient. And half a liter of vodka fits well in a sous bowl. The main thing is to check that the bottle does not leak vodka and does not leave air in the bottle. Vodka should be right up to the neck.
• 30 minutes at 57C
• While our liqueur is brewing, boil a simple syrup, cool. The sugar should dissolve completely. The color will turn yellow a little, that's enough.
• 
• This color I got after 30 minutes of boiling, coffee beans fell down the bottle. Cool the bottle with ice water. Strain and mix with syrup, bottle. Store in the refrigerator for no more than 2 months.

The dish is designed for

1 liter

Time for preparing:

30 minutes

Cooking program:

57 C

What a cool option! And I even have natural vanilla pods!
How to make a quick-sake in Shteba if there is no suvidnitsa? What, in a screw-top jar, I guess?

[Rada-dms]

Rada-dms, I think a half-liter jar to the very top pour vodka, put a silicone mat or towel down, and Shteba's pressure cooker is lying by 3-4 degrees, reduce the temperature.
The jar must be completely submerged in water.
Do not put whole vanilla pods, usually only what is inside the pods are taken from the pods. What we sell is rarely soft and fresh. If you have them soft and oily, you are lucky)) you can clean them)) and get the insides with a knife.
I also have a recipe for the same with limoncello, also look, there, too, a jar and a bottle can be used.

[Rada-dms]

Rada-dms, I think a half-liter jar to the very top pour vodka, put a silicone mat or towel down, and Shteba's pressure cooker is lying by 3-4 degrees, reduce the temperature.
Do not put whole vanilla pods, usually only what is inside the pods are taken from the pods. What we sell is rarely soft and fresh. If you have them soft and oily, you are lucky)) you can clean them)) and get the insides with a knife.
I also have a recipe for the same with limoncello, also look, there, too, a jar and a bottle can be used.

My pods are the freshest - I have a personal supplier, so to speak.
I only put whole ones in sugar, for flavor.
I'll try it in the bank, thank you so much for the recipe!
Limoncello is still there - I have done a lot, it will end, I will study your version, be sure!

[Foam]

Girls! And if you use vacuum lids? Will it come out? This is me about the cartoon staff, because I haven't got this wonderful device, but I want to try the liquor
By the way, Foamwhy don't you recommend using a pod? After all, provided that it is of high quality, cut it along the length and throw it in this form (this is how I make vanilla essence), IMHO.
For the recipe

[Irina F]

Irina F, I think it will work with lids too, at 57 degrees it is unlikely to rip off the lid, I think an ordinary jar with a screw lid will be enough.
The pod itself is bitter, its taste is not very good, sugar will come off flavoring. Only what is inside the pod is the most fragrant, tasty part. We need a taste))

[Foam]

Foam, yeah, I see, it's me about the lids. How much water to pour in the cartoon?
As for the pod, it's clear, you can pick it up, of course, but I'm (stubborn), I'll try to throw it cut along

[Irina F]

Irina F, the jar must be under water, so you need to take low half-liters. More time must be added to warm up the water.
I once tried on low half-liters for my Shteba, but I was interested in the question of sterilizing canned food and how much it will fit)) To drown half a liter, the volume of a pressure cooker is enough)) You will understand on the spot)

[Foam]

Foam, thanks, I will try)

how cool it is ... what will they not come up with on our Bread Maker .... the most important thing is practically no body movements !!!

Can you please tell me, can I make this liqueur in a slow cooker?

Foam, tell me, and if there is neither multi nor any other creature, can you do this in a water bath? If yes, please tell us how, what parameters (time, temperature, etc.) Thank you!

[Dance]

Dance, in a water bath, you can only why do sadism on yourself?) For 30 minutes 57 degrees withstand in a saucepan. True, when I decided to buy a suvid, beef tenderloin in the same way in a water bath for 1 hour with a penny at 60 degrees, I kept the temperature. I was tortured with horror as I went and bought a suvid. 8) You can make fun of yourself once. Drown the bottle or jar with something heavy and stand with the thermometer for 30 minutes. Place cold water or ice cubes nearby, dilute with cold water overheating.

And if you set this t in the oven and hold, what is the difference in water or without, but with a tempo

[Dance]

Dance, in the oven the water temperature does not correspond to the declared temperature on the oven display)) The oven warms the air more, there is greater heat loss. I have an oven with a temperature probe, I set up an experiment. I had to stand next to the oven and stand to decrease 10 degrees and increase. If I’m not lying, it was necessary all the same 60 degrees, I set the temperature range 100-120 and adjusted plus or minus
People have already gone through all this, if you save on suvid then cartoon with exact temperatures, such on the fingers of one hand, usually a step of 5 degrees, this is no longer Suvid. To buy a pressure cooker for the headquarters (but it twists, it's still a demo version of Suvid) or buy a special device.

[Foam]

Foam, and if you put everything in a bottle at once ... If you don't cook the syrup separately?

[silva2]

silva2Here are the sloths))
The cooking temperature of the syrup is above 57 degrees)) The sugar will of course dissolve, how much sugar is needed for sloths, I don't know.)) The recipe is basic, try it as you like. There will be no liquor, but sweet vodka of 40 degrees.