I’ve been itching to share this recipe for coffee liqueur with you for months, literally. This recipe is a one month process, and I started early so you’d have just enough time to make this for holiday gifts. I admit, I can find myself stressing about the holidays in the middle of the summer. I turn into a baking queen but with everything to do during that time of year, I often run out of time. One thing I can get a jump on is homemade gifts. I didn’t get to do a lot of canning this year since we went through the home buying process, so I decided to try my hand at making home made coffee liqueur. Having a wonderful supply of home made gifts is a must for me. I know I’ll always have something on hand, not only around the holidays but for a house warming or thank you gift.
So, why is coffee liqueur awesome? Cause you can put it in hot chocolate. Just sayin’. You can pour a little over a chocolate cake or sneak a little in your weekend brunch coffee as well. Let’s just say it’s a good thing to have around, and something people will be happy to receive it.
Coffee Liqueur Recipe
Make this recipe in two steps, steeping and cooking. Makes 4 to 5 1 quart jars.
Step 1: Steeping
- 3 bottles (1.75 Liters) vodka (I used an average priced vodka, nothing fancy)
- 3 pounds whole espresso beans
- 3 vanilla beans, split in half*
- Combine ingredients in glass vessel(s). I used several large mason jars and divided the ingredients equally.
- When adding vanilla beans, slice open lengthwise and scrape to loosen inside goodness.
- Leaving lids off jars, cover with cheese cloth and secure with rubber band or kitchen twine.
- Set aside to steep in a cool, dry place for 1 month.
- Check on your jars in 4 weeks, and top off with vodka if necessary.
* If you don’t have vanilla beans substitute 1 bean for 1 tablespoon of vanilla extract
Step 2: Cooking
- 5 cups sugar
- 5 cups water
- dash of salt
- Give your steeped liquid a little stir to loosen up settled beans.
- Prepare a sieve by lining with two layers of cheese cloth and strain steeped liquid. This will remove most of the espresso bean residue. Set strained liquid aside.
- Combine water and sugar in large stainless steel pot, and gradually bring to a boil. Your essentially making a simple syrup. Make sure this boils and all sugar is well dissolved. You’ll notice the liquid turn from hazy white to clear as the sugar dissolves.
- Add in strained, steeped liquid and bring to a light boil. Don’t boil for too long or the alcohol will start to burn off.
- Decanter into pretty bottles or mason jars. Shelf stable for 1 year.
Important advice: Despite how attractive roasting those vodka soaked espresso beans may be, don’t put them in your oven. They will explode. Believe me, I tried.