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.
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.
This post is linked to:
Munching
Mondays
Busy Mondays
LouLou Girls Link Party
Brag About It
Create Link Inspire
Tickle my Tastebuds
Two Cup Tuesday
Tasty Tuesday
Olives-n-Okra
Share Your Creativity
Busy Mondays
LouLou Girls Link Party
Brag About It
Create Link Inspire
Tickle my Tastebuds
Two Cup Tuesday
Tasty Tuesday
Olives-n-Okra
Share Your Creativity
6 comments:
Rum? Wow, does it taste at all of rum? Have to admit, your description makes me want some.
There is no rum taste at all. It just tastes like a good, crisp, strong coffee liqueur.
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
This is my kind of drink. I love liqueurs, especially coffee flavored. Thanks for sharing with us at Merry Monday!
This sounds lovely, and with rum sounds very interesting.
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!
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