One of the yummiest things I did with the Godiva Caramel Pecan Coffee was to make a liqueur from it. I mixed the ingredients together on September 29th. In that time it melded into a very tasty liqueur that isn’t overly sweet. It has a hint of Kahlua-ness but not as thick. It made it’s debut last weekend as a glaze for a chocolate pound cake and it has a little zing to it. It’s also really good in coffee and hot cocoa. I adapted the recipe from one I found at coffee/tea.about.com and doubled the recipe. Guess I knew it was going to be good. I used a combination of brown and white sugar. Also, I used pure vanilla extract instead of the vanilla bean. The recipe states that it should sit for 2-4 weeks I went the whole four weeks. It was worth everyday I waited. My changes to the recipe are in () and bolded.
Coffee Liqueur #2 – Coffee/Tea About.com
2 cups coffee – Godiva Caramel Pecan
(¾ cup packed brown sugar)
(½ white sugar)
2 cups vodka
1/2 vanilla bean (split) – (2 TBS pure vanilla extract)
Add the sugars to hot coffee, and mix until dissolved. Let cool and add the vodka and vanilla bean. Transfer liquid to a bottle. After 2-4 weeks, strain out the vanilla bean and pour liqueur into a new bottle. Once a week I’d shake the bottle to make sure it was thoroughly mixed.
Richest Ever Chocolate Pound Cake – Allrecipes.com
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
½ cup hot water
1 cup buttermilk
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Caramel Pecan Liqueur Glaze
2 cups powdered sugar
¾ cup caramel pecan liqueur
Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla. In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. For the glaze, add powdered sugar to a large bowl and add liqueur ¼ cup at a time until pourable consistency. Poke holes in cake with fork tines while warm and pour or brush glaze all over cake. Try and restrain yourself until cake cools to room temperature before you cut it. Then hide a slice for yourself because it will be gone in a flash.
As part of the Foodbuzz Tastemaker Program, I received two sample of Godiva Limited Edition Coffee.