First, coarsely crush your espresso beans by placing them in a plastic bag and gently hitting them with the mason jar.

Ideally, a bean should be fragmented into 4-7 smaller pieces, but if you have some larger pieces it'll work just fine.

Next, pour your vodka into your mason jar with your coarsely crushed beans.

Screw the cap onto your jar tightly, making sure the seal is intact, and shake vigorously for 30 seconds. Let the jar sit for 48 hours at room temperature so the vodka can fully absorb all the flavors of our delicious coffee. Every 12 hours or so, give your jar a shake to optimize the infusion process.

After 48 hours, your vodka will turn a dark and delicious brown.

All that's left to do is strain your vodka using a coffee filter or a fine-mesh sieve and discard the solids. Pour your coffee vodka into a clean jar and refrigerate for up to 3 months. 

And there you have it! Your very own 'Wake the Hell Up!' Coffee-Infused Vodka! 

We're sure you'll have no problem drinking this down, but if you're not that creative, use your 'Wake the Hell Up' Vodka in these drink recipes: 

Espresso Martini: 2 parts 'Wake the Hell Up!' Vodka + 1 part Bailey's Irish Cream + 1 shot of espresso, shaken with ice

White Russian: 2 parts 'Wake the Hell Up!' Vodka + 1 part cream, served over ice

Adult Chocolate Milk: 1 part 'Wake the Hell Up!' Vodka + 1 part chocolate milk, served over ice

'Wake the Hell Up' Martini: 1 part 'Wake the Hell Up!" Vodka, shaken with ice, and served straight-up

**Unlike a coffee liquor, this coffee-infused vodka is unsweetened, so if you like your coffee sweet, we recommend adding a teaspoon of plain old granular white sugar to your drinks to sweeten it up!**