Coffee Tao

Making your own coffee-flavored liqueur is actually much easier than it sounds. While your results may not be on the level of proper Kahlua or Bailey’s at first, the beauty of this simple recipe is both in how simple it is to make and how versatile it is to experiment with.

The essential idea behind a basic coffee liqueur is to make what’s called “simple syrup” (1 part sugar dissolved in 1 part boiling water), but using double-brewed coffee instead of water. Then infuse it with a high-proof alcohol such as vodka and add flavor extract. Sound simple? It is!

Here’s most everything you’ll need to get started:

• 1 part water
• 1 part coffee grounds, ground for cone filter
• 1 part brown sugar
• 1 part vodka (90+ proof)
• a few drops of vanilla extract
• mesh or cone filter for the coffee

1. Start by boiling water for the coffee on a stovetop.
2. Put the coffee in the filter and pour the boiling water over it slowly. I simply opened the top of my coffee machine put the coffee in the mesh filter, and poured the water directly over the grounds, letting it brew into the carafe.
3. Quickly take the brew you just produced and pour it back over the grounds a second time. You’ll need two cups/carafes to do this, since the filter needs to go back over the carafe you just used as you pour the brew back in. This will produce a very strong concentrate of coffee.
4. While the brew is still hot, immediately add the brown sugar and stir to dissolve.
5. Add 2-3 drops of vanilla extract for every 8oz. of brew you use, and stir in.
6. Add the vodka and stir.
7. Pour the entire mixture into a bottle and cap tightly. Put in the fridge for a few days so it can infuse.

That’s all there is to it. Feel free to take this recipe and experiment with it–use light rum instead of vodka, for example, or use almond extract instead of vanilla to make amaretto liqueur, or mix in one part unsweetened cocoa powder to make a mocha liqueur. There’s a ton of possibilities.