Today I started a quart batch of coffee liqueur. This was inspired the other evening during cocktail hour, when I breezed through my bartender books and flash cards for a little inspiration. I saw a drink that called for coffee brandy. I thought to myself … I have coffee … I have brandy. So today I ground beans enough for about a six-cup pot, placed them in the jar and covered them with love and brandy.
I'll let this sit and macerate for 6-8 weeks before adjusting for flavor or adding the sugar. That's my standard process for liqueurs and cordials. All I can say right now is that after just a few short hours it looks gorgeous and smells pretty darn good. I am confident that it will just get better as it works its magic over the coming weeks.
That's what I made today. Peace.
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15 comments:
OOO... I love coffee liqueur's. Tell me where and when is the party. I'll bring chocolate dessert...you know how good coffee liqueur is with chocolate cheesecake? Like you died and went to heaven good.
Keep on makin those awesome things you make Rosemarie!
Hugs~
You are so good.. I love what you made today...:))
Must sugar be added? I'm diabetic...but it sounds so good.
yep- my favorite is coffee, sugar,vodka, and vanilla- it makes kahlua.
I'm anxious to hear how this one turns out. I have a recipe for one that calls for 100% proof alcohol, which I finally found. I am planning on creating one with coffee as well. My recipe says it must sit for 6 months. I may try yours as well. It sounds wonderful.
oh, you have inspired me to make a batch myself, along with Kiva Rose's elderberry elixer. Yum to both.
This sounds awesome! The one time I tried making vino, I left it in the basement for a year. Needless to say I should try again and mean it this time! :)
Your chocolate liqueur sounds wonderful!
Hi, I found your blog in the Exposeyourblog forum. I like the picture of the coffee liqueur. I will read more of your blog. Nice meeting you.
Connie
Psst, I never had a coffee liquer. What is it used for? You have me intrigured. :)
~i am off to the liquor store for some brandy NOW!! oh goodness i wouldn't even have thought to make this until now and what a special gift to give this coming holiday season...what would we do if you didn't create!! warm wishes nad brightest blessings~
This sounds SO good! I think I have some brandy lying about...have to run and check!
oh my...I must have some of this as my very own...
*texts Ry to bring home brandy*
The timing of maceration does vary from recipe-to-recipe. My feeling is, as with most alcohol extracts, that the bulk of "goodness" is obtained by 8 weeks. But longer won't hurt, and may improve things!
I do, however, after adding the sugar, let it rest again for a couple weeks, then taste test. Once the flavor is to my liking, I bottle it, label it and let it sit in darkness for several months to mellow. Because, mellow it does!
And astitchintime9 - I use it to Enjoy! To sip as is, splash into water, add to cocktails.
Cheers!
My mouth is watering! This sounds delicious! And it's a great blog, I'll forward the link to my sister. She's a hardcore foodie who grows and makes everything herself so I know she'll love your posts. Happy creating!
Oooh, I know what I'm making this week. My mouth is watering at the thought.
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