LOVE, LOVE, LOVE this recipe for homemade coffee liqueur. It is similar to Khalua, but more syrupy and sweet. I made some of this to share with my friends and family this Christmas. I filled a 12 ounce mason jar with it, and put it in a basket with some homemade jam and cream scones for a “Breakfast Basket,” and gifted it to a friend. (Check Back for Tutorial.) I shared the rest with my family over New Years weekend. We put it in our coffee, and created our own cocktail with it. Try drizzling it over chocolate cake or ice cream. Give it a try! Let me know what you think!
Mama Flescher’s Coffee Liqueur
4 cups filtered or distilled water
1/2 cup 100% Arabic coffee grounds
4 cups brown sugar
2 cups everclear or 3 cups gold rum
1 tsp Pure Vanilla Extract (double if using imitation)
1/4 tsp. Almond Extract (optional for a hint of Amaretto flavor)
1. Brew coffee in a clean automatic coffee maker. You don’t want any grounds in your liqueur!
2. Combine coffee and sugar in saucepan, and bring to a simmer. Do not let it boil rapidly or you may end up with hard candy. In fact if you have a candy thermometer, you may want to use it. Be sure not to let it get above “soft ball temperature.”
3. Simmer for an hour or until it is reduced to a syrupy consistency, stirring frequently.
4. Once syrupy, remove from heat and allow to cool to room temperature.
5. Once cool stir in alcohol, vanilla and almond extract.
6. Store in air tight container. (I prefer mason jars.)
I have drank this immediately after preparing, and it was delicious! If you are not pressed for time however, I recommend aging it for a month in a cool (not cold or hot) place, and shaking it a few times a week.
Need a cocktail recipe? Try my family’s New Years creation, Mrs. Clause’s Coffee.