 Have you guys had enough or are you thirsty for more? I'm John Young and we're gonna discuss presents For this upcoming holiday season All right, let's jump into some coffee. Look here Coffee it's been a late night Mmm, I do love a little maple syrup with my coffee Best idea ever sounds like time for presents We're making coffee liqueur. It's best to work with a local company They care about the coffee. They put love and passion into the products just like we do at Avon Walsh's Silling We're gonna use Faro Farmer's Market blends we got it at the farmer's market delicious perfect while roasted Made in Longmont, Colorado and our Lusca over proved from now you can use bourbon or vodka We like to use rum You're gonna need a nice container to put this all in Now the nice thing about using the over proof from is that we're going to make a double batch So one bottle becomes two. This is a hundred twenty one proof sixty point five percent ABV so if we add 50% more water and sugar It'll be about 30% or 60 ABV and that is gonna be a nice Warming coffee liqueur, but not too strong or not too weak you want the ethanol to make the extraction the water will just taste Kind of groundy earthy dirty where the ethanol is going to extract some of the essential oils a little bit better Heats will do the same thing in the morning when you make coffee But if you do a long cold press, it's gonna be nice to to have some ethanol in there Let's begin And that is a merry sound during the holidays Okay One bottle of Lusca over proof from I've got about six hundred Milliliters of water then we're gonna add our coffee and smells like heaven Gonna need this in the morning Stub it right in there now with the alcohol and a Two to three day extraction. You don't need to grind up the beans Over time the booze and the water will do the job That'll make it easier to extract in the long run. All right to sweeten it you could add sugar At the distillery we invert sugar So we cook it with citric acid and that turns sucrose into fructose and glucose crazy science stuff but Here we have agave sugar and our agave nectar and that is a lot of fructose. So it's just gonna have a different Chemical composition just the sugars are a little bit different. You could add honey or just put sugar in there I think for sake of use doing a little agave will be really nice The great thing here is you try it as you go. So in a day or two We'll shake it up try it if it's not Sweet enough or it's if it's not roasted enough we will add some more sugar wait a little bit longer and And just give it time keep tasting it and it will be ready one thing that goes really well with coffee Our vanilla beans Here we have some Madagascar vanilla beans. I Definitely recommend putting some spices into your coffee what we like to do You can put these into the bottles once you're all done, but you can also blend it in right off the bat It's good to cut those down vanilla is the second most expensive spice in the world behind you guess it saffron so It's good to strip it down the middle and then take that we're gonna scrape out those beans mm-hmm There's that nice vanilla paste on the inside Put the bean in there, but then you see all that delicious paste. That's what you want if you don't cut it open You're not gonna get that nice extraction Cut it open exposes all that good Extract and flavor and that'll just mean you get more of that expensive spice Right into your coffee Water's boiling. Okay. Oh My fingers smell so good These elf costumes are a little warm. All right last one So it's good to put one to two bean pods per bottle into the blend We started with one bottle of ever-proof rum and then we added water and agave So we're gonna get two bottles of coffee liqueur, so I ended up putting Four bean pods in and that'll that'll give it some nice sweet vanilla notes to it. Mmm. All right so Just gonna let that sit for two three days nice and cool dark place And taste it along the way make sure it's what you want If you want it to be roastier let it go along if you want it sweeter add more sugar You want to start low and always add more you can't go backwards so I recommend starting with the good quality roast like Farrell and Some some light on the sugar and that way you can always add more because you can't go backwards And these are nice ingredients so you don't want to mess it up Okay, so now that we have the coffee liqueur going let's make rum cake Caribbean black rum cake They smell delicious This is a favorite pastime of mine during the holidays because it involves a lot of delicious rums like our Leviathan black spice rum some Eldorado 15 probably the best of the bunch and This Leopold brothers and cherry liqueur Now there's a few things you have to get together to make this happen. Definitely start getting the fruit Soaking in booze as soon as you can it really needs to soak for two three days or three to six months So with that we're gonna get going Caribbean black cake Black Caribbean cake. No Caribbean black cake. This recipe is from 52 food calm So if I mess up some parts along the way check out 52 food calm and I'll have the complete description Also, we'll have it up on avanwhalis.com for you All right, the most important thing is get that fruit soaking we've got dates a Pound of dates or dates Mmm, you ever wrap these things in bacon talk about a holiday treat? Yeah Delicious ooh got a little cherries The recipe doesn't call for cherries, but I like to party currents pound of currents Each bag is like eight ounces raisins. Oh, yeah Some blueberries You know what? The blueberries were also for fun. So we're gonna hold off on some of those because we got to get the figs in figs, moss and portante. I got just the right size of container here. That is full Okay, once you got all your fruit in there you need two cups of cherry brandy It's that time again For black spice rum now that it's like 11 o'clock or something. It's time for some black spice rum. Oh Yeah, the recipe calls for a quart one bottle is 25 ounces 750 milliliters So just dump the whole thing in there a little short. I put a little extra fruit in there Just put a splash more cherry liqueur in And it also calls for some orange and lime zest got to get my zester All right, the citrus is gonna help this fruit pop. Oh, that's a nice peeler Okay, get those in there Get some orange why not? Remember when you're peeling fruit move the fruit not your hand You don't want to peel your thumb off Another line Okay, that's looking nice and colorful. I might do some lemon too. Why not just make it a trifecta This will really help brighten up the cake in the long run All right, you got all that nice dark dried pitted fruit and Then add it in here with the citrus zest In oils that's just gonna make a nice well-rounded flavor. All right So you're gonna let that sit For as long as you can Three four months is great three or four days is okay, too It's toward a nice cool dark place in the pantry in the liquor cabinets or wherever You can stir it up if you'd like just it's good to have enough booze in there to cover up the fruit I probably add a little extra fruit, but I just like a little variety so You can stir it up when you're building the fruit. It's it's important to have enough booze in there It's have a nice liquefied blend Harry Potter had that wand around here somewhere earlier Here we go Here we go might need to keep that for later So after three or four months You're gonna want to blend that up You get a nice Fruit paste it's good to have some chunks in there. Oh, it smells so good. That's gonna make some delicious fruit cake All right, time to fold that into some batter All right, we're gonna start with blending a one pound of dark brown sugar in one pound of butter Whip that up in a stand mixer or hand by hand Until you get a nice fluffy whip Then we're gonna add 10 eggs Individually one at a time Keep it going. All right to the butter and brown sugar. Let's go Okay, then we're gonna add some vanilla some almonds and some Angostura bitters These are just gonna help pop the vanilla nutty and a spicy flavors of the cakes two cups of flour Then slowly fold in your fruit mixture a burnt caramel coloring agent we just burnt sugar granulated sugar down Added some hot water. This will help darken up the cakes This is like caramel coloring very common practice in making booze We do not do it, but many companies do it to add color back to the product I have one more secret ingredient chocolate chips this the recipe doesn't call for this But the first time I made it I thought that some bittersweet chocolate would really round out the flavor You know in the spirits of things. Let's just have the whole bag Why not? We're gonna fold it in there and then for our little cakes into little cake pans Got a nice sheet of bunk cakes We're gonna set the oven to 50 and bake for two hours put that thing in the oven man That thing's been going for hours now so those black rum cakes need to bake for one hour at 250 and then three hours at 225 it is a Commitment ladies and gentlemen, but it is well worth it You want to bake those real low and slow because you have a lot of fruit in there And there's a lot of caramel reactions going on if you go too hot You'll dry it and burn it and that is no good rum is not gonna save it. So take your time and you will be well paid Well rewarded Let's get those cakes out of the oven Voila, okay, once you get them out of the oven definitely put them on a nice cooling rack Let's just start cooling down But as they're still hot and cooling down you want to start soaking them in rum start bathing them making them happy For everybody. So I chose an El Dorado 15 year old. It's a Demerara rum made in Guyana and the thing with Demerara rum from Guyana is that it is very sweet. It uses this rich dark brown sugar and after 15 years it is just so mellow and smooth and delicious and We're gonna put it on these cakes because it's Christmas and why not do something nice All right, so you're just gonna get a little sponge put some paper down because you don't want to make a total mess And just paint those bad boys let them soak it in oh, yeah You're gonna want to do this Two three four however many times. I mean you're really just painting booze on So I don't feel like you could ever have too much Well, maybe you could if you're just biting into a little rum cake. Oh, yeah, it's just smelling so nice over here Like I'm right near the beach, buddy Oh Wait, okay, I'm from the North Pole Now you're gonna want to let that soak in for five or ten minutes and come back and hit it the next time I love this thing. I think I need more coffee Congratulations on the world's best coffee It is it is you did it you did it especially with that maple syrup, okay Let's do one more soak and we are out of here. Mmm. Yes They're looking nice and juicy now Oh, you know these do not have to be perfect. They're all gonna taste Amazing you don't have to soak them in booze after cooking them for four hours. There are is no more rum Or booze left over. It's just flavor So if you want to leave some naked serve them to the kids, they will be totally fine And then you can leave these special I might drizzle some icing on there The hey, these are for the kids icing kids love icing But then you'll drizzle some nice booze on there for the adults keep them separate and everyone will be happy And with that, I'm a cotton-headed nitty-muggin. See you next week sweets and treats and cakes I Just see in big hearty breakfast. It's my favorite meal of the day. Why not have it at night? Spaghetti that's what my mom told me how to make I love some sprinkles. Oh Sprinkles are little hearts. They're so cute M&M's Normally I stick to the four main food groups candy candy canes candy Kern and syrup But sometimes I like to mix it up a little bit Pop tarts chocolate syrup and of course Maple syrup God must forgot though. If you don't finish it you should take it for lunch spaghetti