Homemade Coffee-Flavored Liqueur

Esspresso In Fancy Cup ImageEsspresso In Fancy Cup Image

It’s mid-afternoon, chilly outside, with a touch of rain. A perfect moment for a hot cup of your own Homemade Coffee-Flavored Liqueur. Heat a cup and settle in to a great book.

This very splendid moment was brought to you courtesy of an inspiration from one of our favorite foodies: Kate Ewald.

Although this recipe is not an edible per se, it is an amazing alternate ingredient called for in the Kahlua Chocolate Sauce Topping

But you really have to plan ahead. This item takes 3 to 6 weeks to soak and fully mature – better start now.

Esspresso In Fancy Cup Image
Homemade Coffee-Flavored Liqueur
Print Recipe
Esspresso In Fancy Cup Image
Homemade Coffee-Flavored Liqueur
Print Recipe


  1. Heat and mix------------------------------------------------

    Bring 2 cups water to boil in heavy medium saucepan.

    Add sugar and coffee.

    Reduce heat to very low.

    Stir just until sugar and coffee dissolve.

    Let it cool----------------------------------------------------

    Remove from heat.

    Let stand until cool, about 1 hour.


    Mix vodka into coffee syrup.

    Pour into large jar.

    Scrape in seeds from vanilla bean halves and discard.

    Add bean halves to jar.

    Stir to blend.

    Take a vacation--------------------------------------------

    Cover well and let stand at room temperature for at least 3 weeks and up to 6 weeks.

    Last steps----------------------------------------------------

    Give the (now) Liqueur a few stirs

    Discard vanilla bean halves

    Move Liqueur into a serving carafe or bottle and seal

    To serve-------------------------------------------------------

    Pour into coffee cup and microwave for about one minute

Nutrition: One serving (2 tablespoons) contains the following: Calories (kcal) 77.0 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 19.4 Dietary Fiber (g) 0 Total Sugars (g) 18.9 Net Carbs (g) 19.4 Protein (g) 0.1


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