Coffee Liqueur Recipe
Have you ever considered making your coffee liqueur at home? If so, I’ve got the perfect recipe for you! You can easily make a delicious homemade coffee liqueur with vodka, whiskey, or rum as a tasty alternative to Kahlua, like a cheap version of Kahlua if you wanna say so.
All it takes is a few simple ingredients, and in just two days, you’ll have your very own batch ready to sip and savor.
I’m a big fan of making these treats at home because sometimes you just don’t feel like running to the store. So, let’s jump right in and whip up this amazing homemade coffee liqueur!
Ingredients you need
Brown Sugar – adds a rich, caramel note to your liqueur, giving it that deep, complex sweetness that sets it apart. You can also use white granulated sugar if that’s what you have on hand, but keep in mind that it won’t provide that same caramel flavor.
Brewed Coffee – I recommend using a French press with coarse ground, medium-roasted coffee beans for this recipe. The French press method really brings out the robust, full-bodied flavors of the coffee, making the liqueur extra flavorful.
Vodka or Rum – Here’s your chance to personalize your liqueur to your liking! Vodka provides a smooth, neutral base that lets the coffee and caramel notes shine, while rum adds a deeper, more robust flavor. Choose whichever suits your taste best! And if you’re feeling adventurous, try using a spiced rum like The Kraken to add an extra layer of flavor complexity.
Vanilla Extract – This adds a lovely, smooth vanilla undertone that complements the coffee and caramel flavors beautifully.
Coffee Beans – You’ll want to use medium-roasted coffee beans here as well. They bring a balanced flavor to the liqueur, not too light and not too dark, enhancing the overall taste of your homemade concoction.
How To Make Coffee Liqueur at Home
Step 1: Grind your coffee beans to a medium to coarse texture. Combine the grounds with your choice of alcohol—whether it’s vodka, whiskey, or rum—in a clean mason jar or other airtight container.
Step 2: Allow the coffee to infuse in the alcohol for at least overnight, but for best results, leave it for 48 hours. Shake the jar occasionally to help speed up the infusion.
Step 3: Once the infusion is complete, strain out the coffee grounds and set the coffee-infused alcohol aside.
Step 4: Brew 250 ml of your favorite coffee to serve as the base.
Step 5: Pour the brewed coffee into a saucepan and add brown sugar. Bring it to a boil over high heat, then lower the temperature to medium. Whisk until the sugar has completely dissolved.
Step 6: Remove the saucepan from the heat, stir in the vanilla extract, and let the mixture cool to room temperature.
Step 7: Once cooled, add the coffee-infused alcohol to the mixture. This ratio will result in a liqueur with an alcohol content of about 20-22%.
Barista Tips
Use filtered water to protect your equipment from build-up, producing a better coffee flavor!
Products
- Mason jars/bottles (2)
- Saucepan
- Measuring tools
- Funnel
- Spoons
- Coffee grinder
- French press or your preferred coffee brewer.
- Fine meshed sieve
- Whisk
Frequently Asked Questions About Homemade Coffee Liqueur
You can store your homemade coffee liqueur in a clean mason jar or bottle for up to one year. If you want to extend its shelf life, keeping it refrigerated is a great option.
Kahlúa is made from Arabica coffee beans, rum, sugar, and vanilla.
To sterilize mason jars and bottles before adding homemade liqueur, wash them with hot, soapy water, rinse thoroughly, and then either boil them in water for 10 minutes or place them in a preheated oven at 275°F (135°C) for 20 minutes.
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How to adapt your favorite brews for milk & creamers — without an espresso machine!
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Homemade Coffee Liqueur Recipe
Equipment
- 2 Mason jar / bottle
- Saucepan
- Funnel
- Spoons
- French press or your preferred coffee brewer.
- Fine meshed sieve
Ingredients
- ½ cup Coffee beans
- ¾ cup Vodka Whiskey or Rum
- 1 cup Brown sugar
- ½ cup Brewed coffee fresh
- ½ tsp Vanilla extract
Instructions
- Grind ½ cup Coffee beans to a medium to coarse setting. Mix with ¾ cup Vodka, whiskey, or rum in a clean mason jar or airtight container.
- Infuse the coffee in alcohol for at least 24 hours, preferably 48 hours. Occasionally shake the jar to enhance the infusion.
- Strain the mixture to remove coffee grounds and set the coffee-infused alcohol aside.
- Brew ½ cup Brewed coffee50 ml of coffee using your preferred method.
- Combine ½ cup Brewed coffee and 1 cup Brown sugar in a saucepan. Bring to a boil, then reduce to medium heat. Whisk until the sugar dissolves.
- Add ½ tsp Vanilla extract after removing the pan from heat. Stir well and let it cool to room temperature.
- Mix in the coffee-infused alcohol. The final liqueur will have an alcohol content of approximately 20-22%.
Looking to make this recipe soon! How long will it stay good? Do you recommend refrigeration after opening? Thank you!
Hi Lacy! That is awesome! Once it is ready, your homemade coffee liqueur will stay good up to one year if you store it in an clean airtight bottle, in a cool and dark place. You don’t have to refrigerate it. Just give it a little shake before using if it’s been sitting for a while. 🙂 Enjoy!