How To Make Homemade Coffee Liqueur. Shake to combine, then allow to infuse for at least 8 hours. Pour coffee into a jar. The quick steeping time means no patience is required. Bring to a boil over medium heat.
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I stuck with the caribbean feel that permeates coffee liqueur and went with rum. After 10 days, strain the liqueur through a fine mesh strainer or cheesecloth to remove all the coffee granules and the vanilla bean. When hot coffee cools down, it loses some of its good qualities. If you wanted a deeper more molasses flavor to your liqueur, you could use brown sugar. Shake well and let sit in a cool, dark area for 10 days. I was intrigued by this coffee liqueur by a reader who asked about a dessert, based on a mimosa cake.
The following is sufficient to fill a 750 bottle.
Add more sugar if needed. Pour coffee into a jar. To prepare the liqueur, heat the sugar and 150ml of water in a small saucepan, stirring until the sugar is dissolved. Boil up to five minutes, stirring occasionally, to allow the sugar to dissolve. Store in a sealed liquor bottle. Shake well and let sit in a cool, dark area for 10 days.
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The following is sufficient to fill a 750 bottle.
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Whip the double cream until it’s just aerated but still pourable.
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Remove from the heat, and cool 30 to 45 minutes.
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Strain it with a cheesecloth before using it.
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Use this coffee liqueur to make white russians or other delicious drinks.
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After 10 days, strain the liqueur through a fine mesh strainer or cheesecloth to remove all the coffee granules and the vanilla bean.
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Add the granulated sugar, brown sugar and water to a large saucepan.
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One bottle can give you a variety of cocktails, from the black russian to the midnight martini.
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Add in the vanilla and the grain alcohol.
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You can either whazz them vet quickly in a grinder/food processor but only for seconds as you don’t want to grind them completely.
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A cup of freshly ground, medium roast coffee macerated in two cups of water overnight will do the trick.
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Diy coffee liqueur tastes like like a fresh cup of coffee with added depth from rum and just enough sugar to make it great for sipping or mixing—or baking and dessert garnishing.
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When hot coffee cools down, it loses some of its good qualities.
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One bottle can give you a variety of cocktails, from the black russian to the midnight martini.
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Cold brewing the coffee keeps bitter.
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Dissolve the brown sugar in a pan with hot water.
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The following is sufficient to fill a 750 bottle.