Monday, June 29, 2015

How to Make Coffee Liqueur



I am not a drinker per se. I like a Margarita with Mexican food, a glass of Chianti with pizza, a Sidecar in front of a crackling fire in the winter, and a glass or two of Sangria on a hot summer day. Occasionally, very occasionally, I like to sip a nice liqueur. But this liqueur sipping is so occasional that I really never keep what I like on hand because, well frankly, there is just no room in the cabinet that I have designated for liquor, and to expand would just wreak havoc on my kitchen dish storage. So when I received a copy of Infused for review, I looked with an interested eye at the recipe for coffee liqueur.

I was wary. Extremely wary. I just couldn't imagine how this would be any good. I was imagining a coffee-flavored rum. Not that this would necessarily be a bad thing, but it just didn't sound like my cup of tea. As a lover of coffee and cold brew, I was intrigued. Essentially this is no different than making
cold brew with the rum substituting for the water, so, day before yesterday I gave it a try.

People!! This is heaven! Throw out those bulky bottles of Kahlua with the sediment in the bottom and try this. The yield is rather small, so you won't be storing it for ages, and the taste is sublime. Imagine coffee liquor that actually tastes like coffee, really good coffee. Mr. O-P reports that it is magical (okay, my word not his) on top of a scoop (or two...or five...Mr. O-P does like his ice cream) of vanilla ice cream. It is also insanely delicious in a cup of coffee.
Coffee Liqueur
Recipe from Infuse. Oil. Spirit. Water. by Prum & Williams\

8 ounces of aged rum
4 ounces turbinado simple syrup (see recipe below)
½ cup of whole bean coffee, coarsely ground
Seeds from ½ vanilla bean

Combine all ingredients in a 16-ounce Mason jar.  Seal and shake to combine.  Refrigerate and let infuse for 24 hours.  Strain through a double layer of cheesecloth.  The infusion will last for up to three months in the refrigerator.

Turbinado Simple Syrup

½ cup turbinado sugar
½ cup water

Place sugar and water in a small saucepan.  Warm over low heat, stirring occasionally, until sugar has dissolved.  Cool before using.

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6 comments:

Linda said...

Rum? Wow, does it taste at all of rum? Have to admit, your description makes me want some.

Pattie @ Olla-Podrida said...

There is no rum taste at all. It just tastes like a good, crisp, strong coffee liqueur.

Laurie said...

Sounds like a little bit of heaven to me! Thank you for sharing with us at this weeks Brag About It Link Party! So happy you joined us!
~Laurie

Sherry Nappa said...

This is my kind of drink. I love liqueurs, especially coffee flavored. Thanks for sharing with us at Merry Monday!

stylesofcooking said...

This sounds lovely, and with rum sounds very interesting.

NewMrsAdventures said...

Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!