Photo by: Mike Tigas The best flavor is obtained if you use freshly brewed espresso and vanilla beans instead of vanilla powder or extract. You can substitute 1 cup of espresso for the 1 cup of water and instant coffee granules in the following recipes.
Homemade coffee liqueurs should be served with ice or used for making cocktails.
Espresso Coffee LiqueurIngredients:
- 1 cup brewed espresso coffee
- 1 cup sugar
- 2 cups vodka (40-50% or 80-100 proof)
- 1/2 vanilla bean split lengthwise
Make a fresh brew of espresso coffee or strong coffee of a similar type. Add the sugar. After cooling, add the vanilla bean and vodka. Transfer to a bottle. After 2-4 weeks strain, remove the vanilla bean and transfer to a new bottle.
Coffee & Vodka LiqueurIngredients:
- 1 cup water
- 1 cup sugar
- 1/4 cup instant coffee
- 2 cups vodka
- 1/2 vanilla bean split lengthwise -or-1 tbs vanilla powder or vanilla extract
Directions:Coffee & Rum LiqueurIngredients:
Dissolve the instant coffee in 1 cup of hot water. Dissolve the sugar, and add vodka. Also add the vanilla. If you are using a vanilla bean, remove it after 2-4 weeks.
- 5 cups water
- 3 cups white sugar
- 1/4 cup instant coffee granules
- 1 (750 milliliter) bottle rum (dark or light)
- 2 teaspoons vanilla extract
Directions:Coffee & Brandy LiqueurIngredients:
Stir the water, sugar, and instant coffee together in a saucepan over high heat until the sugar dissolves and the mixture boils. Remove from the heat, and cool 30 to 45 minutes. Stir in the rum and vanilla. Using a funnel, pour into 3 clean wine bottles. Seal, and store in a dark, cool place at least 2 weeks before drinking.
- 2 cups granulated sugar
- 2 cups water
- 1/2 cup water
- 1/4 cup instant coffee (not freeze dried)
- 1 fifth brandy
- 1/2 vanilla bean
Boil 2 cups water and sugar for 5 minutes. Add coffee and 1/2 cup water. Let cool. Add brandy and vanilla bean. Let set for at least 6 days. Remove vanilla bean after 2-4 weeks.
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