As you will have no doubt already gathered, there are few things I find more pleasurable than a liqueur after a long family meal (take that as you will); this coffee infused spirit is perfect for either serving to your guests after a dinner party, or as a little extra pick me up in a Christmas hamper. Quick to put together, it only takes a few key ingredients and a couple of weeks rest in a dark cupboard before you have a silky smooth treat to serve over ice. Drizzle over vanilla ice cream with a few chopped walnuts as a quick grown-up dessert, add a glug to coffee cake mixture and truffles, or pour a dash in your hot chocolate for an extra treat. It also tastes delicious in a glass of ice cold milk, or as a basis for some adventurous holiday cocktails.
Traditional shop-bought coffee liqueur is a little too sweet and syrupy for my taste so this version has less sugar than other recipes for a slightly cleaner flavour. I will confess, however, that I do use decaffeinated coffee, as I do like to go to bed after drinking it and still be able to sleep!
DIY Kahlua coffee liqueur
Ingredients
- 750 ml vodka
- 750 ml water
- 400 g brown sugar
- 50 g instant coffee powder (I use Americano)
- 1 tbsp good quality vanilla extract
Instructions
- Place the water and sugar in a large saucepan.
- Simmer for 5 to 10 minutes over medium to high heat until all the sugar has dissolved, making a syrup.
- Add the coffee and give the mixture a quick whisk until all the powder has dissolved.
- Remove from the heat and allow to cool completely before stirring in the vodka (this last part is important as you don’t want any of the alcohol to evaporate).
- Pour into sterilised jars or bottles then leave for at least two weeks to allow the flavours to mellow; the longer the better! At this point it is worth giving it a little taste and deciding if you would like to make it any sweeter. Add caster sugar in 100g increments, shaking thoroughly and leaving it for a couple of days in between additions; “you can always add extra sugar but you can’t take it out” as my grandmother would say.
- Strain through a coffee filter or muslin to get rid of any cloudiness or fine grounds from the coffee powder, then decant into pretty glass bottles and label ready to give as gifts.
- Once you are happy with the recipe in terms of sweetness, it is a great one to play with; add 50g of cocoa to the initial syrup to make a mocha liqueur, or swap some of the vodka for spiced rum or brandy for more complex flavours.
