Before Christmas, you may remember a post where I presented the result of my little cooking experiment making a home made version of a coffee liqueur. The result tastes very similar to the trade names of both Kahlua and Tia Maria. I did a little research on the internet (of course!) and found a few different recipes with some small differences in quantities and ingredients, so I combined a few variants and came up with the following method. It’s actually very quick and easy to do; just make sure you don’t add the vodka too early – i.e. when the mixture is still hot – otherwise it will just evaporate away.
2 cups hot water
2 cups brown sugar
2 cups white sugar
2/3 cup strong instant coffee
1 tsp vanilla extract
3 cups vodka (doesn’t have to be an expensive brand).
Add the hot water, both sugars and coffee into a cooking pot and stir over a low/medium heat until all the sugar has dissolved. DO NOT BOIL the mixture, otherwise the sugars may burn. You just need the heat to help the mix to combine. Add the vanilla extract. Stir to ensure the liquid is at a smooth consistency.
Remove from the heat, cover with a lid, and ALLOW TO COOL COMPLETELY.
When the mixture is completely cool, add the vodka. Mix well and transfer the liqueur to bottles or a jar which can be fully sealed, e.g. kilner bottles.
Keep the liqueur stored for 3-4 weeks, occasionally shaking/turning the bottles to keep the mix combined and to allow the vodka to mellow within the syrup.
Add to your favourite cocktail of choice and drink (responsibly)! My favourite is the White Russian.