Coffee liqueur, like Kahlúa, is shockingly easy to make and less tooth-meltingly sweet than the commercial version. Use coffee that has been freshly ground for a French press — use a burr grinder if you have one or ask your local roaster to grind it for you. The more even the grind, the more even the extraction and the tastier your homemade Kahlúa.
Ingredients
- 2 cups coffe, ground for a French press
- 2 cups vodka
- 1 cup rum
- 2 tablespoons sugar
- 1 vanilla bean, split down the middle (optional)
- Orange zest (optional)
Preparation
Pour the coffee, vodka and rum into a wide-mouthed jar (a 1-litre Mason jar works well) and stir gently. Cover and put in a cool, dark place for 12 hours. After 12 hours, strain the mixture through a coffee filter or cheesecloth, pressing lightly on the grounds to get all the liquid out. Add sugar and stir to dissolve.
If you have planned ahead, you can infuse your coffee liqueur with vanilla, orange peel or both. Leave the mixture to steep for up to 3 weeks, and then remove the add-ins before gifting.
