I've wanted to make my own coffee liqueur for a while now but havenít known the right way to do it. After some research and experimenting I've managed to make a delicious and easy gluten free liqueur. I used vodka for a Kahlua taste and Jamaican Rum for a Tia Maria Taste. These will keep for a very long time so make as much as desired.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 2 small bottles/ 1 large bottle
Ingredients 200ml water
ĺ cup brown sugar
Ĺ cup castor sugar
ľ cup coffee (about 1 espresso shot)
ľ of a vanilla bean
1 cup of gluten free vodka or rum (I used Ĺ cup of each in separate bottles)
Boil water and sugar together for about 5 minutes.
Add coffee and whisk. Let cool completely.
Meanwhile, add alcohol to bottle (I made 2 separate batches, 1 with gluten free vodka and 1 with rum). Remove the seeds from the vanilla bean and add to bottles, I also added the vanilla pod, there is no point in wasting all that flavour.
Pour sugar syrup mixture into bottles with the alcohol. Let stand for 2 weeks shaking regularly, or if you are impatient like me use the next day. Either way itís delicious with milk and ice!