• 100 grams of very fine grounded coffee.
  • 2 mL of vanilla essence
  • 0.75 Litres of sprits, 45%
  • 0.5 Litres of water.
  • 0.75 kg of sugar
  • 2 tablespoons of milk

Combine the coffee, vanilla essence and sprits into a large jar, seal tight a store for a week, shaking daily. After a week filter the liquid (without the sedement). Into the bottle with the remaining sedement, add half of the water (250 mL), when settled, filter the liquid (without the sedement). Add the other half of the water, and filter. Discard the sedement. Dissolve the sugar in the coffee extract and add the milk. Shake well and store in a cool dark place for one week, until settled. Filter the liquid and store. Liqueur gains taste after standing of a long time, best after 3-6 months.

Wal writes ...
    After a tiring session of distilling ,it's good to take a coffee break. Adding spirits like rum, cognac, calvados and liqueurs like Sambucca to coffee is common in Europe, so it's no wonder there are coffee based liqueurs - two of the most well known are 'Tia Maria' and 'Kahlua'.

    'Tia Maria' comes with a colorful story (yes another one). "The story of the recipe dates back to the 17th centurry, when Jamaica was caught up in the colonial wars that raged across the Caribbean. When one estate was attacked the owners had to flee, and the young daughter and her maidservant Maria got separated from the rest of the family. Maria managed to collect her mistress's possesions, along with a box containing (wait for it) the secret recipe for the family's coffee liqueur. Years later the girl gave the recipe to her daughter, who named the liqueur Tia Maria (Aunty Mary) after the servant." ('Spirits & Cocktails' Dave Broom,1998). What I can gather is that it is a coffee, chocolate and spiced rum liqueur. In the West Indies, spices such as cinnamon, cloves, vanilla, nutmeg, rosemary and pepper are used to flavor rums. A well known brand is 'Capitan Morgan Original Spiced Rum' which contains cinnamon, cloves, vanilla. Cinnamon, nutmeg, vanilla is another combination used in other rums.

    'Kahlua' claims to be Mexican, although the original label had a turban clad figure within Moorish arches. It now has a stereotype Mexican in a sombrero, in a siesta posture. It is the second biggest selling liqueur in the world.
    There are numerous coffee liqueur recipes. I tried to rationalize them to the one below, so that one can experiment for themselves:

    Kahlua style Coffee Liqueur (using real coffee)
    • 2 cups ground coffee beans (medium roast pure arabica beans - Blue Mountain style would be appropriate)
    • 3 cups boiling water
    • 1 1/2 cups granulated sugar
    • 1/2 cup light brown sugar
    • 3 cups pure alcohol (40%abv)
    • 1 vanilla bean or 1 tsp. vanilla extract
    • 1 tsp. glycerin
    Combine boiling water and ground coffee, strain through sieve filter - basically a filtered coffee (or make it using a coffee pluger). Combine coffee and sugars, in a saucepan and heat for 5 minutes, but do not boil. Allow to cool. Stir in alcohol, vanilla, glycerin. You could try a short cut version with 10 tsp. of premium instant coffee powder (1/2 cup).

    For Tia Maria use a dark spiced rum or make your own using cinnamon, cloves, vanilla. For the chocolate, we could add 1 tbsp. cocoa powder, as dark cooking chocolate might contain too much cocoa butter.     This page last modified Tue, 20 Jan 2015 20:51:05 -0800