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COFFEE LIQUEUR

1 part water
1 part finely ground coffee
1 part brown sugar
1 part 90 or 100 proof vodka
1 inch fresh vanilla bean per cup ground coffee
1 tsp glycerin per cup ground coffee [optional]

Use a filter cone or pot to make the coffee. Slit the vanilla bean
and add it to the water: bring the water just to boiling and simmer
for 15 minutes, covered. Remove the vanilla bean and reserve.
Pour the hot water over the coffee slowly, making sure to wet all
the grounds. Pour the resulting concentrated coffee through the
grounds a second time. Immediately dissolve the sugar in the hot
concentrate. Add the vodka and the reserved vanilla bean, and
refrigerate in a sterilized , stoppered bottle for a few days.
Taste: when you can begin to distinguish the vanilla flavor, discard
the vanilla bean and store the liqueur in a second bottle, or pour
and serve. If you're impatient, substitute vanilla extract for
the bean. Add 2 or 3 drops per cup of vodka any time after you've
brewed the coffee. If you want your liqueur to have the very heavy
body of the commercial product, add the glycerine before refrigerating.
Variations: Substitute light rum for the vodka, or add a dash of
tequila to every cup of rum or vodka.

The simple addition of chocolate turns coffee liqueur into Mocha
Liqueur. Thoroughly mix one part hot water and one part unsweetened
cocoa powder. Add 1/2 tablespoon of this mixture to every cup of
the finished coffee liqueur, and mix thoroughly.

[1] Styles of coffee liqueurs differ. Before making your own, I
suggest you determine which style you prefer: Kahlua, for example,
is heavy-bodied and based on a dark-roast coffee; others, like Tia
Maria or liqueurs based on Kona coffee, use a lighter roast. If
you prefer Kahlua, use a dark-roasted coffee and go a little heavier
on the vanilla and (if you use it) glycerin; if you prefer one of
the liqueurs based on a lighter roast, use a medium-roast, acidy
coffee, like a Costa Rican or Colombian, and go a little lighter
on the vanilla and glycerin.

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