Coffee liqueur: 13 recipes at home
Making coffee liqueur is quite simple. But there is one catch. For decades now, ideological wars have been waged between supporters of using ground and instant coffee in such liqueurs, as well as supporters and opponents of adding condensed milk to them.
Tips before you start
The alcoholic base can be either good vodka or grain alcohol, diluted to a strength of 45-50 degrees. But in our subjective opinion, light rum is the best choice in this situation. At the same time, if you can still save on alcohol, then when choosing coffee itself, it is better not to do so.
Only Arabica is suitable for the preparation of high-quality flavored alcohol.
Also, keep in mind that the vanilla extract mentioned in the recipes can be replaced with vanilla sugar at the rate of: 10-15 g of sugar instead of 5 ml of extract.
Water evaporates during the preparation of the liqueur. There is no need to make up for its decline.
Basic recipe using instant coffee
When preparing the drink, you can safely experiment with the amount of sugar and coffee, as well as with the volume and strength of the alcohol base.
Ingredients
Coffee - 10 hours. spoons
Alcohol - 1 liter
Water - 700 ml
Sugar (preferably brown) - 700 g
Vanilla extract - 30 ml
Almond extract (optional) - 10 ml
The method of preparation
Cover coffee and sugar with water and bring to a boil over low heat.
Reduce the heat to low and steep the syrup for an hour.
Cool the substance a little, cover it with food-grade plastic and leave it alone for 12 hours.
After the specified period, mix the syrup with alcohol and extracts, pour into dark bottles and refrigerate for 2-3 days.
It is desirable to realize the ready-made early-ripening drink in 2-3 months, otherwise it will lose its taste.
Basic recipe using ground coffee
To make a truly expressive drink, you should take dark roasted coffee.
Ingredients
Coffee - 10-12 hours. spoons
Alcohol (vodka, alcohol, rum) - 1 liter
Water - 850 ml
Sugar (preferably brown) - 700 g
Vanilla extract - 20-30 ml
Method of preparation
Pour coffee into a suitable saucepan, cover it with water and brew it as in a pot.
Cool the drink to room temperature and strain.
Return the coffee to the saucepan, add sugar and keep it on medium heat until the crystals are completely dissolved.
Make the smallest fire and boil the substance on it for about an hour.
Cool the resulting syrup and keep it for a day under food-grade plastic wrap.
Then, add alcohol and vanilla extract to the syrup.
Mix the drink thoroughly, bottle it and put it in the refrigerator for a couple of days.
Consume within three months.
Liqueur a la Kahlua
This rather cloying drink is recommended for use in cocktails.
Ingredients
Instant coffee - 12 g
White rum - 700 ml
Water - 470 ml
Brown sugar - 350 g
White sugar - 240 g
Vanilla - ½ pod
The method of preparation
To cook sugar syrup, skimming off the foam if necessary.
Add coffee to the finished boiling substance and keep it on low heat until the coffee granules are completely dissolved (to speed up the process, the substance should be stirred all the time).
Cool the syrup to room temperature, then pour it into a jar, add vanilla, pour in rum and mix thoroughly.
Send the tightly closed container to a cool, dark place for a month; then filter and bottle the drink.
Store in the basement or refrigerator.
Espresso liqueur
Another cocktail option for owners of advanced coffee machines.
Ingredients
Ready-made espresso coffee - 250 ml
Alcohol (vodka, alcohol, rum) - 500 ml
Sugar - 450 g
Vanilla extract - 20 ml
The method of preparation
Put the coffee on the fire, add sugar and stir until the crystals are completely dissolved.
Cool the syrup to room temperature, pour into a jar, add the extract and alcohol.
Leave the tightly closed container in a dark place at room temperature for a week.
Then strain the drink, bottle it, seal it and send it to a cool, dark place for several weeks.
Store in the cellar or refrigerator. You can take your time with drinking.
Spicy coffee and chocolate liqueur
You can choose and combine the spices specified in the recipe to your liking.
Ingredients
Instant coffee - 6 tsp.
Dark chocolate - 50 g
Alcohol - 500-600 ml
Water - 250 ml
Sugar - 250 g
Vanilla - ½ pod
Cinnamon - 1 stick
Allspice - 1 pinch
Star anise - 1 piece
The method of preparation
To cook sugar syrup, bring it to a boil and remove the foam.
Reduce heat, add coffee to the liquid and stir until the granules are completely dissolved.
Let the syrup cool slightly.
Melt the chocolate in a water bath and add to the syrup.
Mix the substance thoroughly and cool to room temperature.
Pour the spices into a suitable glass jar, pour the syrup, add alcohol and mix everything well.
Keep a tightly closed container in a warm, dark place for 3-7 days.
Filter the result thoroughly, bottle it, seal it hermetically and store it in a cool, dark place.
After a few weeks, you can start active tasting.
Coffee liqueur with condensed milk
The ratio of these ingredients can be changed both in the coffee and milk direction.
Ingredients
Ground coffee - 4 hours. spoons
Alcohol (vodka, alcohol, rum) - 300-500 ml
Water - 300 ml
Condensed milk - 200 ml
Sugar - 100 g
Vanilla extract - 10 ml
Method of preparation
Boil 100 ml of water and 100 g of sugar simple syrup, by adding vanilla extract to it.
Brew coffee in the remaining water and strain it thoroughly.
Cool coffee and syrup to room temperature and mix in a glass jar.
Add alcohol to the mixture, close the container tightly and shake it thoroughly.
Put the container in a warm, dark place for a day.
Then add the condensed milk and stir the result with a mixer until smooth.
Distribute the resulting substance in bottles, cork and let it brew for another three days in a cool, dark place.
Store the drink in the refrigerator for no more than three months.
Egg and coffee liqueur with oak bark decoction
Ingredients
Raw egg yolk - 4 pcs.
Chopped oak bark - 1 tbsp.
Instant coffee - 1-2 tsp.
Condensed milk - 1/2 can
Vodka - 250 ml
Water - 125 ml of water
The method of preparation
Prepare a decoction of oak bark: cover the bark with water, cook in a water bath over very low heat for 45 minutes, then cool well and strain.
Grind the egg yolks into a homogeneous mass, mix with condensed milk and coffee, pour in vodka and bark decoction.
Whip the mass with a mixer and pour into a bottle, let stand for 2-4 days before use.
Creamy coffee liqueur with whiskey
Ingredients
Brown sugar - 50 g
Vanilla sugar - 1/2 tsp.
Natural ground coffee - 20 g
Cream - 300 ml
Whiskey - 400 ml
Method of preparation
Mix sugar with vanilla sugar and coffee.
Put the cream on a low heat, stirring all the time, bring to a boil (do not boil!) and immediately remove from heat.
Pour in the sugar-coffee mixture, mix well (preferably until the sugar dissolves), leave under the lid until cool.
Filter the liquid, mix with whiskey and pour into a storage bottle.
Express coffee liqueur
Ingredients
Very strong coffee - 100 ml
Sugar - 200 g
Vodka - 1 liter
The method of preparation
Brew very strong (much stronger than for drinking) natural black coffee.
Pour the sugar into a saucepan placed in a water bath, pour in the strained coffee and dissolve the sugar while stirring constantly.
Then remove the pot from the water bath, pour in the vodka, stir, filter and let cool.
It is advisable to let it brew for a week, but in general, after cooling, the liquor can be drunk immediately.
Coffee liqueur with milk
Ingredients
Ground black coffee - 200 g
Vanillin - 5 g
Sugar - 1.8 kg
Milk - 400 ml
Boiled water - 200 ml
Alcohol - 1 liter
The method of preparation
Pour ground black coffee and a pinch of vanilla into a bottle of alcohol and leave for 8 days, shaking from time to time.
Strain the infused essence through filter paper, mix with milk, a glass of clean boiled water, sugar.
After 4-5 days of insisting in a closed container, shake the solution and insist for another 5 days, then filter and bottle. The drink is ready to drink.
Coffee-orange liqueur
Ingredients
Coffee beans - 24 pcs.
Orange - 2 2pcs.
Sugar - 500 g
Sugar syrup and vanilla - to taste
Vodka - 1 liter
The method of preparation
Make small cuts in the peel of the oranges with a knife so that a coffee bean can fit between the peel and the pulp.
Place 12 grains under the peel of each orange. Then put these oranges in a glass jar, pour vodka, add sugar and a little vanilla.
Seal the jar and leave it for 40 days, shaking it from time to time to dissolve the sugar.
After the expiration date, open the jar, squeeze the oranges into the infusion, then strain all the liquid through cheesecloth.
Mix the boiled and cooled sugar syrup with the infusion to taste, then pour into a jar, close and leave to stand for several days. The liqueur is ready!
Alcohol-based coffee liqueur
Ingredients
Black coffee - 100 g
Water - 250 ml (for coffee)
Sugar - 1 kg
Water - 750 ml (for syrup)
Vanilla stick - 1 pc.
96% alcohol - 500 ml
The method of preparation
Soak a vanilla stick for 8 days in 96% alcohol.
Make syrup from sugar and water, constantly skimming off the foam.
Make a strong solution from freshly ground coffee.
When the syrup and coffee have cooled completely, mix them and pour into a glass with vanilla alcohol.
Then remove the vanilla, shake the liquor well, filter it, bottle it, and cork it tightly. This liquor is suitable for consumption in 2-3 months.
Coffee liqueur on cognac
Ingredients
Water - 700 ml
Cognac - 600 ml
Sugar - 500 g
Natural coffee - 50 g
Lemon juice - 1 tsp.
The method of preparation
Grind coffee in a coffee grinder, add 350 ml of cold water and bring to a boil.
Leave under a tight lid for 1 day.
Boil sugar syrup from sugar and the remaining water.
Pour lemon juice, strained coffee broth and cognac into the syrup.
Pour the liquor into bottles, leave to stand for 15-20 days.
Update: 30.06.2018
Category: Liqueurs and Tinctures