Homemade Coffee Liqueur Recipe
This is a recipe for homemade coffee liqueur that I made for my dad and my husband for Christmas this past year.
It's true: it's easy to just go to the store and buy coffee liqueur, but there really is something special about handmade. I prefer the homemade body butter my sister made me to the store-bought ones, and the cocoa mix with peppermints in a mason jar from my other sister were so much cuter than a box of Swiss Miss.
For this recipe, you can store the liqueur in any airtight, glass container that you like.
Ingredients:
1/2 cup freshly ground, dark roast coffee (pre-ground will work, too)
2 1/4 cup water
1 cup brown sugar
1 tablespoon pure vanilla extract
1 1/2 cup light rum
Directions
Start cold brewing the coffee in an air tight container with 1 1/4 cup of water. Refrigerate the mixture for 12-24 hours, shaking it every now and then. Use a coffee filter to strain the coffee from the grounds into another temporary container (as pictured below, mine is in a large measuring cup).
After straining the coffee, place the brown sugar and 1 cup of water in a small sauce pan. Bring the mixture to a boil. When it reaches a full boil, add the vanilla extract. Allow it to boil for another minute; remove from heat and let cool to room temperature.
Pour the coffee, vanilla syrup, and rum into your glass bottle. Seal and leave undisturbed for three days, at which point it will be ready to use. Spike your hot coffee or cold latte; or use it to make delicious coffee cocktails such as white or black russians, mudslides, etc.
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