Similar to Tia Maria with brandy, or Kalhua with vodka; whatever your preference, as this recipe makes both, you will have an exceptional homemade coffee liqueur to serve to guests and use to make homemade Tiramisu!
Course
Liqueur
Cuisine
Global
Prep Time5minutes
Cook Time3hours18minutes
Total Time3hours23minutes
Servings1litre
AuthorValerie Lugonja
Ingredients
1litre water
420gramsbrown sugar
420gramswhite sugar
50gramsdried espresso
250-300gramsrum
250-300gramsvodka
2vanilla beans, split OR 15 grams vanilla paste
Instructions
Weigh water and sugars into TM bowl; bring to a boil and simmer for 99 minutes, 100C, speed 3
Weigh in espresso powder and repeat for 99 more minutes; sugar mixture should be reduced by almost half and clinging to the spoon
Remove vanilla seeds from beans; add to the mixture OR add 1 generous tablespoon vanilla paste
Stir to combine; remove from heat
Divide syrup evenly between two 1 litre jars; cool completely
Add vodka to one jar and rum to the other; shake well to combine
Store well sealed in dark cook space for 1 to 2 weeks, depending upon taste and patience
Strain each with cheesecloth and strainer to remove espresso grinds and vanilla pods; pour into gifting or serving bottles
Enjoy!
Recipe Notes
Can be gifted at any time with storage instructions in a decorative bottle; Vanilla paste would have to be used for proper aging, instead of vanilla beans A teaspoon of glycerine per bottle of any clear homemade liqueur will provide a welcome bit of body. Rum or Vodka? Homemade coffee liqueur that is similar to Kaluha should use Vodka; while the rum version will more closely resemble Tia Maria I found it tasty and ready to drink the following day; the longer it aged without straining the syrup, the more bitter it became