How to make Coffee Liqueur
This delicious home brew coffee liqueur is perfect to make & store in the cupboard ready as a coffee cocktail base. This recipe is a copy cat of Kahlua & Tia Maria. Substitute the vodka for rum if preferred
- 100 g Sugar
- 120 ml Strong Freshly Brewed Coffee 4 x espresso shots
- 1 tbsp Vanilla Extract (or seeds from 1 bean)
- 120 ml Vodka (or sub for Rum)
First, add you sugar into a bowl or container and pour in the hot fresh coffee. Mix well to encourage all the sugar to dissolve.
Leave to cool before adding the vanilla and alcohol, stir to combine, seal in an airtight container of bottle
You can drink this immediately and it tastes delicious however I try to leave it for a week or so to infuse before using.
This will last you well over a year! It won't go rancid or spoil if kept for longer however will start to decline in flavour.
*You can substitute the vodka for rum if preferred!
*If the sugar doesn't dissolve or you are using cold brew coffee, then it's also fine it just might need an extra day or two to dissolve when infusing.
*Nutritional information & calorie count is based on 70ml suggested serving size.