I have been making homemade coffee liqueur for years, and it is one of those recipes I always come back to. It is easy to prepare, requires just a handful of ingredients and, unlike many homemade liqueurs, does not need weeks of resting before you can enjoy it.
It is particularly welcome at the end of a meal, especially after a generous Sunday lunch, but it is also lovely served chilled on a warm summer evening. And, of course, a bottle of homemade coffee liqueur makes a thoughtful gift for friends and family.
When Christmas approaches, my kitchen tends to become a little chaotic. Between baking biscuits, preparing dishes ahead of time and helping my mum with the lasagne, I appreciate recipes that deliver a delicious result without demanding too much time.
This coffee liqueur is just that: simple, fragrant and full of coffee flavour, with a hint of vanilla and cocoa. If you enjoy making homemade edible gifts, it is a recipe worth keeping.
Whant more Christmas gifts? Check my Italian Caramelized figs or my Italian Christmas Fruit & Nut Jam with Spices!
Recipe
Yield: Approximately 1.5–2 litres (estimate; the final quantity depends on the volume of the coffee)
Preparation time: Approximately 20 minutes (estimate)
Cooling time: Until completely cool
Cooking time: A few minutes to dissolve the sugar
Ingredients
500 ml food-grade alcohol for liqueurs (90% ABV)
20 small cups of freshly brewed moka coffee
1 kg granulated sugar
Seeds from ½ vanilla pod
1 tablespoon unsweetened cocoa powder
Method
Brew the coffee using a moka pot. While it is still hot, pour it into a large heatproof saucepan.
Add the sugar, vanilla seeds and unsweetened cocoa powder. Stir thoroughly until the sugar has dissolved and the cocoa is evenly distributed.
Allow the coffee mixture to cool completely to room temperature. Do not add the alcohol while the mixture is still hot.
Pour in the food-grade alcohol and stir well to combine.
If you prefer a smoother liqueur, strain the mixture through a fine-mesh sieve to remove any cocoa residue or undissolved particles.
Transfer the liqueur to clean, suitable bottles and seal them securely.
Notes
Coffee: Use strong moka coffee for a more pronounced flavour. The size of moka cups varies, so the final volume may differ.
Alcohol: Use only food-grade alcohol intended for making liqueurs, never denatured or industrial alcohol.
Serving: This liqueur is delicious served chilled. You can keep the bottle in the refrigerator for a refreshing after-dinner drink.
Storage: Because this recipe contains no validated preservation process, I cannot guarantee a specific shelf life. Store it refrigerated and make a modest batch if you are unsure how quickly you will use it.
A homemade gift: Once bottled, it makes a lovely present for anyone who enjoys coffee and homemade liqueurs.
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