Coffee Liqueur

Coffee Liqueur

38
Cathie 0

"This is an easy recipe for making a coffee flavored liqueur. This can be used in any recipe that calls for coffee flavored liqueur, as a cordial alone, mixed with milk or more vodka, etc."

Ingredients 1 h {{adjustedServings}} servings 169 cals

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Nutrition

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  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a 3 quart saucepan over medium heat, combine the sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, stir in instant coffee, and allow to cool.
  2. When cool, stir in vanilla extract and vodka. Pour into clean bottles. Close bottles tightly, and store in a cool dark place.
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Reviews 38

  1. 49 Ratings

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Josh
12/2/2009

I make this recipe every year for the holidays. Having made it for a number of years now I have a few suggestions. First of all using 2 cups brown sugar and 2 cups white gives a more complex sweetness. Also I add 1/2 cup cocoa powder for a chocolate finish. Also you get a better coffee flavor when using espresso instead of coffee granules. And lastly I split the alcohol into 2 cups vodka and 2 cups brandy. Brandy complements the flavors better than straight vodka. Delish!!!

RUNNINGWILD
1/26/2004

I've been using this recipe for years. At times I've run out of ingredients and have substituted with poor results. I always come back to this recipe for excellent results, simplicity and a good kahlua substitute!

MUFFINLADY
10/9/2003

I've been using a similar recipe for years as Christmas gifts, and it is always appreciated. We love to serve it over ice cream, or mixed in milk. I even put about 1/2 cup in chili con carne. My recipe only uses 2 cups boiling water and a pint of brandy or vodka. Instead of the vanilla extract I use a vanilla bean cut in half and added to two clean bottles. It then sits for 60 days. This recipe is quicker to the finished product, but I still prefer the "fermenting" process. The recipe was given to me by an Army nurse at Fort Leavenworth, Kansas in 1966.