Make Your Own Coffee Liqueur
If you enjoy coffee liqueur, like the commercially available Kahlua, Tia Marie, or similar, here’s a way to make your own cheaply at home:
Homemade Coffee Liqueur (Kahlua, Tia Marie, etc.)
8 cups sugar
4 oz (weight) instant coffee (15oz dry measure)
4 cups water
1 vanilla bean or 1/8th cup vanilla extract
1 quart vodka or brandy
In a 4 quart pot, boil water, add (in order!) coffee and sugar. Stir until well dissolved. Let cool. Add vanilla and vodka or brandy. Store in a one gallon jug if using a bean, or put into bottles as available. Steep for at least 48 hours, but it’s much better if you allow it to sit for 30 days before using.
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This recipe came from A Grassroots Survival Company Cookbook of Memories, Remedies & Recipes from the Great Depression, a really wonderful book I received as a gift years ago. It’s out of print now, but can be found now and then–well worth looking for.
When selecting ingredients, remember that technically, vodka is supposed to be flavorless and colorless. All you’re doing is adding alcohol to the recipe. For these reasons, buy the cheapest vodka available from a licensed distiller. There’s no need to spend any more than the bare minimum. The coffee, sugar, and vanilla will provide the flavor, not a high-ticket vodka or brandy.
Enjoy in moderation! Not only is this brew powerful, it’s very rich.
If you’re having trouble finding A Grassroots Survival Company Cookbook of Memories, Remedies & Recipes from the Great Depression
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Mark Zeiger is a regular contributor to Self Reliance Works. He and his family homestead off the grid in Southeast Alaska. See more at www.akzeigers.com.
2 Responses to “Make Your Own Coffee Liqueur”
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Mark,
I think grain alcohol would work too. Provided, of course, you can get it in your state . . .
That could well be, although grain alcohol’s completely outside of my experience. I think the key is lack of flavor, which I think applies to grain alcohol. I suspect that letting it to sit for a month converts some of the sugar to additional alcohol, so using grain alcohol might lead to a super high octane liqueur. I’d be tempted to cut back the amount of alcohol in that case–I guess I’d increase the amount of water and coffee proportionally. Let the experiment begin!