Make a smooth, rich coffee liqueur at home with only five ingredients.

Words and photos: Sheryl Burson

There’s something lovely about getting into the kitchen to create a tasty treat for someone special. After making several very successful batches of limoncello inspired by a trip to Italy, I decided to add another liqueur to my repertoire. Coffee liqueur, the hero in espresso martinis and white russians, is delightfully simple to make.

There are many variations of coffee liqueur and debate rages over white vs brown sugar, rum vs vodka, and brewed vs instant coffee. Each variation allows the maker to bring a personal touch to the concoction — be it traditional or not.

There is a general agreement that strong high-quality coffee is non-negotiable. It can be either freshly brewed or instant.

Vodka and rum are both used in homemade coffee liqueurs, and both taste just as good. I used vodka, but rum can be equally tasty. If using rum, either white or spiced can work — it just comes down to your preference.

This liqueur is made in minutes and needs only three weeks for the vanilla to works its magic. Once infused, notes of vanilla add depth to the simple tipple.

Glass bottles can be found at most health-food stores, bulk-food stores, op shops and kitchen stores. Add a ribbon and a note to a bottle for a pretty (and tasty) homemade gift — just make sure you keep the liqueur refrigerated so it stays fresh and drink-ready.

Materials you’ll need:

1.2-litre mason jar with tight-fitting lid
Pretty glass bottles (I used 400mL bottles)
Coffee grinder (if using fresh beans)
Sieve
Funnel

INGREDIENTS

2 1/2 cups very strong, freshly brewed coffee (from beans or instant coffee)
3 cups dark sugar (I used organic dark muscovado sugar)
2 1/4 cups high-quality vodka (or your favourite rum)
4 tsp vanilla bean paste or 1 vanilla bean

METHOD

Brew the coffee according to preference (I used a plunger), keeping in mind that stronger coffee will result in a more flavourful coffee liqueur. Add more coffee grounds or steep 1-2 minutes longer than normal for a very strong brew.

Pour coffee in a large bowl. While it’s still hot, stir in the brown sugar until it’s completely dissolved. (For a quicker dissolve, heat the liquid over low heat on the stovetop.) Allow the mixture to cool completely, then add vodka (or rum) and vanilla.

Pour the mixture into a clean, airtight mason jar. Store in a cool, dry place for three weeks (or longer) to allow the flavours to meld.

Once ready to bottle, strain the liqueur (if using a vanilla pod) and decant into glass bottles with a funnel. Enjoy straight, over ice or in a cocktail.

STORAGE

Keep refrigerated and use within a year.