Lavazza Series 2015: Homemade Coffee Liqueur

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 Time 5 minutes
Cook Time 3 hours 18 minutes
Total Time 3 hours 23 minutes
Servings 1 litre
Author Valerie Lugonja


  • 1 litre water
  • 420 grams brown sugar
  • 420 grams white sugar
  • 50 grams dried espresso
  • 250-300 grams rum
  • 250-300 grams vodka
  • 2 vanilla beans , split OR 15 grams vanilla paste


  1. Weigh water and sugars into TM bowl; bring to a boil and simmer for 99 minutes, 100C, speed 3
  2. Weigh in espresso powder and repeat for 99 more minutes; sugar mixture should be reduced by almost half and clinging to the spoon
  3. Remove vanilla seeds from beans; add to the mixture OR add 1 generous tablespoon vanilla paste
  4. Stir to combine; remove from heat
  5. Divide syrup evenly between two 1 litre jars; cool completely
  6. Add vodka to one jar and rum to the other; shake well to combine
  7. Store well sealed in dark cook space for 1 to 2 weeks, depending upon taste and patience
  8. Strain each with cheesecloth and strainer to remove espresso grinds and vanilla pods; pour into gifting or serving bottles
  9. 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