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!
Servings: 1 litre
Ingredients
- 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
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!
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
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