In this article, we will look at how to make homemade coffee liqueur using two proven recipes: with regular milk and condensed milk. As an alcohol base, vodka, cheap, but natural cognac (light tannic notes will appear), ethyl alcohol diluted with water to 40-45%, or any odorless moonshine, is suitable. The cooking technology is relatively simple and does not take much time.
Classic coffee liqueur
Ingredients:
- insoluble ground coffee – 200 grams;
- fresh milk (preferably low fat) – 2 cups;
- vodka (diluted alcohol, cognac) – 1 liter;
- sugar – 1,8 kg;
- water – 1 glass;
- vanilla sugar – 1 pinch.
To prepare coffee liqueur, I advise you to use freshly ground, slightly roasted coffee (Arabica coffee is ideal).
Recipe
1. Pour coffee and vanillin with alcohol (vodka), tightly close the lid, leave for 7 days in a warm, dark place, shaking once a day. During this time, the alcohol will acquire a characteristic brown tint.
2. Strain the mixture through cheesecloth or a fine strainer to get rid of sediment.
3. Add sugar, milk and water. Stir until the sugar is completely dissolved.
4. Close the jar tightly, put it in a cool dark place for 10-12 days. Shake every 1-2 days.
5. Filter the finished homemade coffee liqueur first through gauze, then through several layers of cotton wool.
6. Pour the drink into bottles, close tightly with corks. Store in the refrigerator for no more than 3 months, as the composition contains milk. Fortress – 18-20%.
Coffee liqueur with condensed milk
A drink of interesting color with a unique aroma and rich taste of cream. A significant advantage of the recipe is quick preparation. Liquor will be ready in 3 days.
Ingredients:
- insoluble ground coffee – 4 teaspoons;
- sugar – 100 gram;
- condensed milk – 200 grams;
- water – 300 ml;
- vanillin – 1 gram;
- vodka (cognac) – 300 ml;
- carnation – 2 jokes;
- cinnamon – 1 pinch;
- star anise – 1 piece.
Recipe
1. Brew coffee in 100 ml of water.
2. In a separate saucepan, add sugar, vanillin and the remaining water (200 ml). Bring the mixture to a boil, simmer for 1-2 minutes, then remove from heat and cool to room temperature.
3. Mix spices, brewed cold coffee, sugar syrup and vodka in a jar or glass bottle for infusion. Close the lid tightly, leave for a day in a dark, warm place.
4. Filter through cheesecloth.
5. Add condensed milk, mix or whisk until a homogeneous mass is obtained, close and place for a day in a dark, cool place. Liqueur with coffee and condensed milk is ready. Shelf life – up to 3 months in the refrigerator. Fortress – 12-14 degrees.
Shake before serving.
