Coffee liqueur

Step-by-step preparation

Cooking time: 21 day

1. STEP 1

   

   Arabica coffee is ideal for this recipe. If you have a coffee machine, then you only need to prepare three standard 50 ml espresso shots. Coffee can also be brewed in a Turkish coffee pot the way you are used to: with or without salt. But I don’t recommend using instant coffee granules at all. Use a kitchen scale to ensure that your liqueur is as balanced in flavor as possible. Exact proportions are extremely important here!

2. STEP 2

   

   Pour the coffee into a saucepan or suitable sized pan. Add all the sugar and place on the lowest heat.

3. STEP 3

   

   Heat the coffee until the sugar grains are completely dissolved. During this process, constant stirring of the syrup is necessary so that the sugar does not burn. Depending on the specific hob, the time needed to prepare the syrup may vary. I cooked my syrup for about four minutes, stirring constantly.

4. STEP 4

   

   Cool the coffee syrup to room temperature. Its taste is as pleasant as possible. Looks like a slightly burnt cockerel candy. This is delicious! It will take about half an hour for the syrup to cool.

5. STEP 5

   

   Pour the syrup into a jar of suitable volume, taking into account that alcohol will also be added. And add this same alcohol. It doesn't have to be vodka! Maybe you prefer light or dark rum, whiskey or bourbon. Everything will fit perfectly. I use vodka. Add vanilla extract and stir the drink thoroughly. Instead of vanilla extract, you can use vanillin. But perhaps not Vanillin-intensive. It tastes kind of strange.

6. STEP 6

   

   Screw the lid on the jar of drink tightly and leave for exactly a week at room temperature in a dark place. In the pantry, for example. The refrigerator is not suitable, since at room temperature the liqueur will infuse faster and better.

7. STEP 7

   

   After this time, the drink must be strained in 100% of cases if you brewed coffee in a Turk. And if you used a coffee machine, then you’re in luck: there’s no point in straining the drink, it will already be as clear as a tear. Pour the drink into bottles and screw the lids on tightly. Leave the liqueur for another two weeks in a dark but cool place, after which the drink is ready for drinking. But you can infuse it longer, the taste will only improve.

Comments on the recipe

zliuka17

12.11.2023

4.9

I love coffee in any form! I also love chocolate

Maystin

12.11.2023

4.9

I wanted to surprise my friend with homemade liqueur. Of all the liqueur recipes on my favorite site, I was attracted to the recipe for coffee liqueur at home. I brewed coffee in a Turkish coffee pot and added cinnamon to it. I mixed all the necessary ingredients strictly according to the recipe and left it in the kitchen cabinet for a week. A week later I saw sediment at the bottom of the jar. I strained the drink through a cotton napkin folded in half, but didn’t even strain the dregs - I poured it out. The liqueur turned out to be aromatic, slightly viscous. The taste is mild. I managed to surprise my friend. Thanks to the author for the recipe! I recommend it to all coffee lovers!

Skazka

12.11.2023

4.7

I'll try to cook it. Interesting.

Alya Zhemchuzhinka

12.11.2023

5

Anna, incredibly beautiful performance!