Title: Coffee Liqueur
Categories: Beverages
Yield: 4 Servings

2	c	Distilled or filtered water
2	c	Sugar
1/2	c	Instant coffee powder
1 1/2	c	Vodka
1/2		Vanilla bean;, split and
		; chopped
1/2	ts	Caramel coloring; optional

In a saucepan, boil water with sugar until the sugar is dissolved. Turn off heat. Slowly add instant coffee; stir until dissolved. Cool thoroughly.

In a jar, add the coffee mixture to the vodka with the vanilla bean. Seal tightly. Let sit in a cool, dark place for 3 weeks, shaking vigorously each day. Strain through a paper coffee filter and discard solids. Add caramel coloring if desired. Use a funnel to pour liqueur into sterilized gift bottles. Close tightly with corks or screw-on caps. Makes 4 (8 ounce) bottles.

Note: Prep time does not include the 3 weeks for the liqueur to mature.

NOTES : This coffee liqueur is often called Mexican Kahlua or Jamaican Tia Maria. Posted to MM-Recipes Digest V4 #6

Recipe by: Gourmet Gifts by Dona Z. Meilach

previous

next