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home brew coffee liqueur

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
Prep Time 10 mins
Infusion Time (optional) 7 d
Course Drinks
Cuisine Mexican
Servings 350 ml
Calories 135 kcal


  • 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.
Keyword coffee, infused, liqueur, rum, vodka