Time 25m Number Of Ingredients 4 Steps:
Pour the coffee into a large soup pot, add in the brown sugar, and heat over medium-high heat, stirring frequently, until the sugar is dissolved, about 5 minutes. Remove from the heat and let cool to room temperature. Add in the vanilla and the grain alcohol. Pour into glass bottles, label, and store in a cool, dark place.
Time P14DT50m Yield 15 Number Of Ingredients 5 Steps:
Stir the water, sugar, and instant coffee together in a saucepan over high heat until the sugar dissolves and the mixture boils. Remove from the heat, and cool 30 to 45 minutes. Stir in the rum and vanilla. Using a funnel, pour into 3 clean wine bottles. Seal, and store in a dark, cool place at least 2 weeks before drinking.
Time 1h Yield 32 Number Of Ingredients 5 Steps:
In a 3 quart saucepan over medium heat, combine the sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, stir in instant coffee, and allow to cool. When cool, stir in vanilla extract and vodka. Pour into clean bottles. Close bottles tightly, and store in a cool dark place.
Yield Makes about 4 cups Number Of Ingredients 5 Steps:
Bring 2 cups water to boil in heavy medium saucepan. Add sugar and coffee. Reduce heat to very low. Stir just until sugar and coffee dissolve. Remove from heat. Let stand until cool, about 1 hour. Mix vodka into coffee syrup. Pour into large jar. Scrape in seeds from vanilla bean halves. Add bean halves to jar. Stir to blend. Cover; let stand at room temperature at least 3 weeks and up to 6 weeks. Discard vanilla bean halves before serving.
More about “home made coffee liqueur recipes”
Time P21DT30m Yield 1/2 cup, 20 serving(s) Number Of Ingredients 5 Steps:
Boil the water and sugar in large pot, until sugar is completely dissolved. Stir. Remove from heat, cool for half an hour. Slowly add in the dry instant or fresh ground coffee, stirring continuously. Add vanilla to the alcohol (vodka or rum), pour into gallon jug. Combine cooled sugar syrup and coffee mixture with the vodka or rum in gallon jug. Cover tightly, and shake every day for three weeks. Store in cool, dark place. After three weeks, remove vanilla bean (if used) and strain coffee grounds (if fresh ground coffee was used). Discard vanilla bean and coffee grounds.
