I seem to have gone food gift-mad this year! It’s okay though right?
This homemade coffee liqueur takes barely any prep time at all, just a little patience. It’s super tasty over ice, or try it poured over a mud cake or stirred through hot chocolate or chocolate sauce.
Homemade spiced coffee liqueur
Stage 1
700ml vodka (you don’t need a fancy one)
200g coffee beans
1 vanilla bean, split and scraped
3 cinnamon sticks
15 cloves
Stage 2
2 cups caster sugar
2 cups water
Stage 1 Place the vodka, coffee beans, vanilla seeds and split bean, cinnamon and cloves in a large jar or bottle. Seal and shake to combine. Set aside in a cool, dark place for 1 week, shaking the contents each day.
Stage 2 Strain the vodka through a sieve into a jug . Reserve coffee beans and spices (optional*). Place the sugar and water in a large saucepan over high heat. Stir to dissolve the sugar. Bring to the boil. Add the strained vodka and stir to combine. Remove from the heat. Pour the liqueur into pretty bottles and jars.
Makes 4 cups
oOo This liqueur should be shelf-stable for up to a year.
*I placed my beans and spices in bowls around the house as they gave off such a yummy scent. If you don’t want to do this, just throw them away.
11 comments
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25 Cloves Of What??
Hi Matt, just cloves, the spice. They look like this https://www.google.com.au/search?q=cloves&rlz=1C1GGGE_enAU453AU467&espv=210&es_sm=93&tbm=isch&tbo=u&source=univ&sa=X&ei=3W-iUrHMCoj2lAXD24DIDg&ved=0CEsQsAQ&biw=1920&bih=978
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Hi. Shall the alcohol be added to the warm liquid?
Hi Vibecke, Yes it gets added to the warm liquid.
Can you gring the used Beans for booze coffee or are they too weak after Soaking?
Hi Angie, you could try drying them out and grinding them but imagine the flavour would be quite weak. Let me know how you go!
A bit late to let you know, but alcohol boils at 79 deg C, so if you put it with the syrup mixture which boils at over 100 deg C, you will loose heaps of Alcohol. I used your recipe and thought it was great, but I did wait for the syrup to cool before adding the Alcohol.
Could you make this with rum? Would you need to alter the ingredients at all?
I’m sure it would work perfectly well. It would just have a much stronger alcohol flavour