Food Recipes

Homemade Coffee Liqueur

Written by Charlotte Walker

There was a short period of time in my life where I was a bartender. It was the 90’s and everyone line danced to Cotton Eye Joe wearing high waisted jeans and snug fitting crop tops. Yeah, the good old 90’s. Checkers Bar in my home town of Yellowknife, Northwest Territories had lines of people waiting to get in every weekend. It wasn’t the classiest of places, but it was always packed with familiar faces.  I made a whole lot of B-52’s, the classic shooter comprised of Kahlua, Baileys, and Grand Marnier. I started to develop slick pouring skills, lining up the glasses and pouring the ingredients in a fast steady stream. It was almost like Cocktail the movie but not at all like it.

Many years later high rise jeans are “retro” and back in fashion again.  We still enjoy a bit of Kahlua but in our coffee.  Sadly, we have noticed that the Kahlua of today is not the same product that we enjoyed back in the 90’s. What happened? Well the little fish was swallowed by a much bigger fish that cared less about quality and more about profit. We all know how that story goes. The more expensive “Kahlua Premium”  still uses high quality coffee beans but the formula and flavor is not the same. The standard Kahlua shares the same name but that’s about it.

Homemade Coffee Liqueur is amazing

Lucky for you, making your own version of Premium Coffee Liqueur is very easy and completely worth the effort. The flavors are amazing.  By crafting it yourself you have the opportunity to experiment with coffee beans and rum varieties to refine and develop your own amazing almost famous coffee liqueur. Everyone you know will thank you for it.

It takes four weeks for the coffee beans to infuse with the rum but sneaking early tastes is not without pleasure.

The secret is in the ingredients

When we decided to start making our own Coffee Liqueur I looked up recipes and none of them  fit. I started doing some research and found what I was looking for on The Kahlua corporate page  “The history of Kahlua” where they share details on some of the ingredients that once made this product wonderful. The three key ingredients:

1. High quality coffee beans

2. Sugar cane juice or organic cane sugar

3. Decent quality Rum

The better the quality of your ingredients the better the result. This does not mean you need to pick up top shelf rum but make sure that you enjoy the flavors of that rum.

Homemade Coffee Liqueur with Organc Free Trade Coffee Beans

The strained mixture smells heavenly.

 

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Homemade Coffee Liqueur
Print Recipe
Making your own coffee Liqueur is easy. It takes four weeks for the coffee beans to infuse with the rum but sneaking early tastes is not without pleasure. The secret to a great quality coffee liqueur is in the ingredients. The three key ingredients are: 1. High quality coffee beans 2. Sugar cane juice or organic cane sugar 3. Decent quality Rum The better the quality of your ingredients the better the result. This does not mean you need to use top shelf rum but make sure you enjoy the flavors of whichever rum you select.
Servings Prep Time
750 ML 20 Minutes
Passive Time
4 Weeks
Servings Prep Time
750 ML 20 Minutes
Passive Time
4 Weeks
Homemade Coffee Liqueur
Print Recipe
Making your own coffee Liqueur is easy. It takes four weeks for the coffee beans to infuse with the rum but sneaking early tastes is not without pleasure. The secret to a great quality coffee liqueur is in the ingredients. The three key ingredients are: 1. High quality coffee beans 2. Sugar cane juice or organic cane sugar 3. Decent quality Rum The better the quality of your ingredients the better the result. This does not mean you need to use top shelf rum but make sure you enjoy the flavors of whichever rum you select.
Servings Prep Time
750 ML 20 Minutes
Passive Time
4 Weeks
Servings Prep Time
750 ML 20 Minutes
Passive Time
4 Weeks
Ingredients
Servings: ML
Instructions
  1. Place the cane sugar in a pan and add a small amount of rum, on very low heat dissolve the sugar into a syrup.
  2. Fill your glass jar with the coffee, orange zest, cinnamon stick, cocoa nibs, vanilla bean (all of the ingredients except rum and sugar syrup). If you don't have big enough jars you can split the ingredients evenly between two smaller jars.
  3. When the sugar syrup has cooled pour it into the jar.
  4. Pour in the dark rum, and then top up with the light rum.
  5. Label your jar with the date, stick the lid on and let the mixture sit in a cool, dark place for a month. Shake or stir the mixture at least 3 times per week.
  6. Taste test once in a while and when you are happy with the flavors, strain the mixture through cheesecloth or a fine mesh strainer into a clean jar.
  7. Enjoy!
Recipe Notes

Feel free to experiment with quantities or double up the recipe. The beauty in this recipe is the ability to refine and adjust the ingredients to suite your own personal taste.

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