Coffee liqueur at home

Step-by-step cooking

1. Step 1:

   

   Arabica coffee is perfect for this recipe. If you have a coffee machine, then you only need to prepare three standard 50 ml espresso shots. Coffee can be brewed in Turkey the way you are used to: with or without salt. But I do not recommend using instant coffee in granules at all. Use kitchen scales to get the most balanced liquor to taste. Exact proportions are extremely important here!

2. Step 2:

   

   Pour the coffee into a saucepan or into a suitable-sized saucepan. Add all the sugar and put it on the slowest fire.

3. Step 3:

   

   Heat the coffee until the sugar grains completely dissolve. During this process, constant stirring of the syrup is necessary so that the sugar does not burn. Depending on the specific hob, the time to prepare the syrup may vary. I cooked my syrup for about four minutes with constant stirring.

4. Step 4:

   

   Cool the coffee syrup to room temperature. The taste of it turns out to be as pleasant as possible. It looks like a slightly burnt lollipop. It's very tasty! It will take about half an hour for the syrup to cool down.

6. Step 5:

   

   Pour the syrup into a jar of a suitable volume, considering that alcohol will also be added. And add this very alcohol. It doesn't have to be vodka! Maybe you prefer light or dark rum, whiskey or bourbon. Everything will fit perfectly. I use vodka. Add vanilla extract and mix the drink thoroughly. Instead of vanilla extract, you can take vanillin. But perhaps not "Vanillin-intensive". It tastes kind of weird.

7. Step 6:

   

   Close the lid tightly on the jar with the drink and leave it for exactly a week at room temperature in a dark place. In the pantry, for example. The refrigerator will not work, because at room temperature the liquor will infuse faster and better.

8. Step 7:

   

   After this time, the drink must be filtered in 100% of cases if you brewed coffee in a Turk. And if you used a coffee machine, then you are lucky: there is no special point in filtering the drink, it will be transparent as a tear anyway. Pour the drink into bottles and tighten the lids tightly. Leave the liquor for another two weeks in a dark, but already cool place, after which the drink is ready for use. But you can insist it for longer, the taste will only improve from this.