Coffee Liqueurs

A liqueur coffee is a coffee drink with a shot of liqueur. It is usually served in a special liqueur coffee glass, often with whipped cream and sugar. There are many brands on the market such as Bols, Kahlua, Starbucks, Tia Maria and many others. The fund part is to make a coffee liqeuer, exactly to your own taste and maybe better that the commercial equivalents.

A basic recipe

  • 0,7 liter alcohol van 35%
  • 350 gr brown sugar candy
  • 35 gr vanilla sugar
  • 135 roasted whole coffeebeans

Mix with the alcohol and leave it for two weeks. Strain and filter. Ready to serve.

Alternative recipe
  • 4 c Sugar
  • 2 c Water
  • 2/3 c Instant coffee
  • 10 Coffee beans (whole, optional but will add a fuller flavor),
  • Fifth of vodka*
  • 1 Vanilla bean (2-3 inches)
  1. Combine water, sugar, and coffee in a saucepan and bring to a full boil.
  2. Skim off the froth and allow to cool thoroughly.
  3. Pour into the container, add vodka, coffee beans and vanilla bean.
  4. Store in a dark place for 3 weeks.
  5. Strain and filter.
  6. Ready to serve.

Obviously you should experiment. Thinks about:
....A brandy/vodka mix may be substituted for a simulated "Kahula".
......A rum/vodka mix may be used to simulate "Tia Maria".

Homemade Coffee Liqueur (Kahlua-ish)

This won’t be an exact replica of the original, but it will be pretty close.

  • ½ cup of instant coffee (Not decaffeinated)
  • 11/2 cup of sugar
  • 2 cup of water
  • 2 Tbls vanilla extract (imitation is fine)
  • 1 750 ml (26 oz…a fifth) bottle of generic vodka
  1. Mix the coffee the sugar, the water and the vanilla together in a saucepan and bring to a simmer, stirring to dissolve the sugar. Let it all simmer together for about 10 minutes before removing from the heat.
  2. You want to have about 3 cups of coffee "syrup" at this point. Measure, and if you’re short, add a bit of water in to top it off.
  3. Mix in the entire bottle of vodka (40% alcohol)
  4. Store in clean bottles (old wine bottles or water bottles will work just fine – make sure to sterilize them by rinsing them out in boiling water first.)

The liqueur is drinkable immediately, but will get far better after about a month of aging. Serve as a substitute for Kahlua in cocktails such as the mudslide, in Mexican coffees or Monte Cristo coffees or enjoy straight up over ice cubes.

This does not need to be refrigerated and will keep for many months at room temperature. The alcohol content of the coffee liqueur is approximately 20%.