[Homeroast] DIY coffee liqueur request

Tim TenClay teejtc at gmail.com
Fri Nov 8 08:23:20 CST 2013

John Borella posted this recipe a few years ago:

8 oz espresso
1 cup sugar
16 oz vodka
1/2 vanilla bean, split lengthwise

Pour the fresh brewed espresso over the sugar and stir until sugar is
dissolved.  Add vodka and and vanilla bean, seal in jar and let rest in
cool dark place for 2 to 4 weeks.  Remove vanilla bean after a few weeks
(not sure if that is necessary).  Or, open the jar after 6 hours and give
it a taste - it's good already!  Test over and over.  You may not have any
left by the 2 week point if you're not careful.

On Fri, Nov 8, 2013 at 8:44 AM, John Nanci <john at chocolatealchemy.com>wrote:

> So, I'm actually thinking ahead for the holidays.  Looking at a homemade
> coffee liqueur.  Does anyone have any recipes they have actually tried?
> I've done the web scouring bit and there are two major camps.  Hot and
> cold infused (we are not going to talk instant).
> Also, I'm not adverse to just devising my own recipe, but there is on
> thing I'm unclear on.  How strong should the resulting liqueur be?  And 'to
> taste' isn't helpful. I'm meaning drip, moka, espresso strength for
> instance for 'traditional'.  I've seen 1:4 to 1:8 (grounds to liquid).  And
> how much should that change whether it is hot or cold brewed?
> Alchemist John
> Alchemist at large
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