Homemade Coffee Liqueur
Thursday, October 29th, 2015 by Andrew
The season of gift giving and holiday parties has almost begun. This recipe is for you industrious DIYers and agoraphobics getting a jump start on gift-making in within the comforting confines of your home. Coffee liqueur is very easy to make and so worth the effort, you may never bother with the store bought stuff again. Make it with your favorite fresh roasted coffee (we like it with a mellow dark roast), and experiment with vodka or flavored vodka if rum is not your thing. We recommend making extra for yourself while you’re at it.
Ingredients
4 cups light rum
1 cup freshly ground dark roasted coffee (we used a standard autodrip grind)
2 whole vanilla beans
2 cups water
2 cups brown sugar
Directions
Bring the water and brown sugar to a boil and simmer, stirring, for three minutes. Remove from heat and let cool. Pour into an air tight container like a large mason jar and add the remaining ingredients. Store, sealed, in a cool dark place for 4 weeks, shaking every few days. If you like the flavor at that point, strain it, or let it mellow for another week or two. We used a coffee filter inside a mesh strainer to remove the grounds. The finished product will keep for much longer than it will take you to drink it.
The season of gift giving and holiday parties has almost begun. This recipe is for you industrious DIYers and agoraphobics getting a jump start on gift-making in within the comforting confines of your home. Coffee liqueur is very easy to make and so worth the effort, you may never bother with the store bought stuff again. Make it with your favorite fresh roasted coffee (we like it with a mellow dark roast), and experiment with vodka or flavored vodka if rum is not your thing. We recommend making extra for yourself while you’re at it.
Ingredients
4 cups light rum
1 cup freshly ground dark roasted coffee (we used a standard autodrip grind)
2 whole vanilla beans
2 cups water
2 cups brown sugar
Directions
Bring the water and brown sugar to a boil and simmer, stirring, for three minutes. Remove from heat and let cool. Pour into an air tight container like a large mason jar and add the remaining ingredients. Store, sealed, in a cool dark place for 4 weeks, shaking every few days. If you like the flavor at that point, strain it, or let it mellow for another week or two. We used a coffee filter inside a mesh strainer to remove the grounds. The finished product will keep for much longer than it will take you to drink it.
