Food & Cooking Recipes Drink Recipes Cocktail Recipes Espresso-Vanilla Liqueur Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 30, 2021 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 15 mins Total Time: 3 days Yield: 4 to 5 cups Espresso martinis are back and they are a lovely way to use this homemade espresso-vanilla infused liqueur. It also makes a great holiday gift for those who like to imbibe an occasional fancy cocktail at home. Ingredients 1 ½ cups coarsely ground espresso (from 8 ounces whole beans) 3 cinnamon sticks (each about 2 inches long) 1 bottle (750 milliliters) vodka, such as Smirnoff 1 1/2 to 2 1/2 cups Simple Syrup 2 teaspoons pure vanilla extract Directions Combine espresso, cinnamon sticks, and vodka in a large nonreactive jar; cover and let stand at room temperature 1 to 2 days. Strain through a cheese-cloth-lined sieve, then through a coffee-filter-lined sieve. Stir in simple syrup to taste, then vanilla. Divide mixture among clean jars. Refrigerate up to 3 months. Cook's Notes You can download the free, printable gift tags you see on the bottles here. Rate it Print