Coffee liqueur

DIFFICULTY
10d

A break lightened by a liqueur-like variant of coffee, to finish lunches and dinners with taste.
Ingredients
For the sugar syrup
  • 250 ml water
  • 250 g cane sugar
For the recipe
  • 250 g Alcohol 95°
  • 100 ml espresso coffee
  • 25 g coffee powder
  • 150 ml water
  • 2 vanilla pods
Preparation
Preparing the sugar syrup

To prepare the syrup, just combine the sugar and water into a saucepan, bring to a boil and boil for 9 minutes.

Preparing the liqueur

Leave the vanilla and coffee powder to infuse in the alcohol for 7 days. Filter the liquid obtained with the help of a paper towel or filter, previously wet and squeezed out, using a fine or large mesh sieve. Prepare the espresso coffee. Combine the sugar syrup (250 g) with the alcohol. Add the espresso followed by the water to lower the alcohol content. Allow to cool at room temperature. Bottle and put in the freezer. Once cold, the liqueur is ready to be served!

Method

For the sugar syrup

To prepare the syrup, just combine the sugar and water into a saucepan, bring to a boil and boil for 9 minutes.

 

For the liqueur

Leave the vanilla and coffee powder to infuse in the alcohol for 7 days.

Filter the liquid obtained with the help of a paper towel or filter, previously wet and squeezed out, using a fine or large mesh sieve.

Prepare the espresso coffee.

Combine the sugar syrup (250 g) with the alcohol.

Add the espresso and then the water to lower the alcohol content.

Allow to cool at room temperature.

Bottle and put in a freezer.

Once cold, the liqueur is ready to be served!

 

 

The ideal coffee for this recipe
Qualità Rossa
Full-bodied flavour
From the union of natural Brazilian Arabica and Robusta, the myth lives in a rich, balanced and full-bodied espresso. Red Italian Passion.
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