So my new favorite hobby is making liqueurs. I made some awesome Bärenjäger (aka Honey Badger) last year and decided to try my hand at a coffee liqueur next.
I looked at so many recipes online SO MANY, but decided to do a variation on the Serious Eat’s DIY Coffee Liqueur recipe. I used Stumptown’s Hair Bender, one of my favorite coffees, for the cold brew. I think that really helped it. The coffee taste is very smooth.
1/2 c. fine ground coffee
4 1/2 c. water, divided
2 c. dark brown sugar
1 vanilla bean
1 1/2 c. light rum
1 1/2 c. vodka
- Cold brew the coffee by combining the grounds and 2 1/2 cups of the water into a sealable glass jar, shaking it, then refrigerating the mixture for at least 12 hours. Strain through a coffee filter into another sealable glass jar.
- Combine the sugar and 2 cups of water in a pot and bring to a boil. Remove from heat and let this syrup cool to room temperature. IMPORTANT. You must let it cool.
- Add cooled syrup, vanilla bean, rum, and vodka to the glass jar that contains the coffee. Let that mixture steep for at least 3 days (I left mine alone for 2 1/2 weeks), then remove the vanilla bean and bottle the liqueur.