Homemade Coffee Liqueur

This recipe for homemade coffee liqueur was developed by longtime Café Grumpy employee Kira Birney, who makes the drink each year around the holidays to share with friends and family. Owner Caroline Bell recommends drizzling the liqueur over vanilla ice cream or using in a White Russian. Time will temper the intense sweetness, so be sure to allow to sit for a month or more.
1 lb espresso
6 tbsp. pure vanilla extract
5 cups vodka
8 cups turbinado sugar
4 cups water
Pinch of salt
*We recommend using organic ingredients whenever possible


1. In a large glass bottle tightly covered with cheesecloth, steep the coffee beans and vanilla in the vodka, unrefrigerated, for one month in a cool dark place.

2. Strain the liquid into a large stock pot and add the sugar, water, and salt. Bring to a boil over medium heat. Reduce the heat and let simmer for an hour, until the mixture begins to thicken but not caramelize. Stir occasionally to prevent the sugar from burning.

3. Let cool. Decant into Mason jars and seal tightly. The liqueur will be ready to drink immediately, but it will be very sweet. The sweetness will mellow over time, and the liqueur can be stored for up to a year, unrefrigerated, before serving.

Source: saveur.com

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