Coffee Liqueur

Coffee Liqueur

Recipe for homemade coffee liqueur perfect for your desserts or after-meals.

It can be served cold or hot. Its versatility makes it a great companion in summer and a warm confidant in winter.

Coffee liqueur is a liqueur made from coffee, sugar, and brandy or pomace, which can be consumed alone or as an ingredient in desserts or cocktails.

How to make homemade coffee liqueur?

Ingredients for homemade coffee liqueur

• 2 liters of excellent quality dry aguardiente
• 1 liter of syrup
• 0.5 kg of natural roast coffee beans, finely ground

Soak the ground coffee in the aguardiente. For this step, it is important to cover the container and leave it in a cool place, away from sunlight or sudden temperature changes. Let it rest for 24 hours.

Prepare one liter of syrup by bringing 1 liter of water with 1 kg of sugar to a boil. Let it simmer for about 5 minutes. Turn off the heat and set aside until it cools.

Once the syrup is cool, mix it with the aguardiente and then filter it. For this process, you can use a paper filter for coffee makers. You can do this by placing the filter in a funnel or in the coffee maker itself. Depending on the residue of ground coffee observed, it may be necessary to filter a second time.

Finally, place the liqueur in some nice grandmother-style bottles.

Tips: If you prefer to use less coffee (150 g in one liter of aguardiente, for example), it is advisable to extend the maceration period to one month, always taking care regarding light and temperature.

This liqueur retains the flavor of the aguardiente very intensely, so I do not recommend its use in desserts like Tiramisu, but it works very well for making Jamaican coffee.

In another version of the same liqueur, orange peels and a pinch of star anise are added to the aguardiente.

Preparation time: 2 days

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