Homemade Coffee Liqueur - 2 Versions
Two ways to make homemade coffee liqueur — one from a boiled sugar syrup with instant coffee, and one from whole coffee beans steeped in spirit.
Ingredients
| 1 l | Water (version 1) | |
| 1 kg | Sugar (version 1) | |
| 3 tbsp | 45 ml | Instant coffee (version 1) |
| 1 l | Rakia (version 1) | |
| 120 g | Coffee beans (version 2) | |
| 250 ml | Boiling water (version 2) | |
| 250 ml | Spirit (version 2) | |
| 2 | Vanilla (version 2) | |
| — | Cold sugar syrup (from 300 g sugar and 150 ml water) |
Instructions
Version 1 Boil the water and sugar until thickened, until a drop of the syrup dropped into cold water does not spread. Remove from the heat, add the coffee and stir until fully dissolved. Once it has cooled, add the rakia. Pour into glass bottles and store in a dark, cool place or the fridge.
Version 2 Roast and finely crush the coffee beans, then pour the boiling water over them. Keep the container tightly closed, shaking it several times during the day. After 2-3 days add the spirit and the vanilla. After another 3-4 days, strain. Add the cold sugar syrup. Filter the finished liqueur several times until completely clear. Store in well-sealed bottles.