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LOCATION: Recipes >> Drink Recipes >> Coffee Liqueur 16

Print this Recipe    Coffee Liqueur 16

KAHLUA
53 proof

3 oz (by weight) medium to dark roast coffee, finely ground
2 3/4 cups vodka, 80 proof
3/4 cups brandy, 80 proof
4 tsp good quality instant coffee
1 Tbl vanilla extract
1 tsp chocolate extract
1 tsp glycerine (at most pharmacies)
1 drop red food colouring (optional)
7/8 cups distilled water
1 3/4 cups granulated sugar

Place the ground coffee in a large wide-mouthed glass bottle. Add
the vodka and the brandy. Allow the mixture to sit approximately
18 to 20 hours. Use coffee filters to remove the coffee from the
alcohol -- discard the spent grounds. Add the instant coffee, the
extracts, the glycerine, and the food colour to the mixture. Set
aside.

In a scrupulously clean pan, boil the water. Add the sugar, stirring
rapidly. When the sugar is dissolved, remove from heat. Allow the
sugar syrup to return to room temperature.

Add the syrup to the alcohol mixture. Store in a tightly capped
glass bottle. The liqueur is better when aged for 3 or more months.

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