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Homemade Kahlua Coffee Liqueur
This homemade coffee liqueur is perfect for sipping. for making an espresso martini or for adding to you bakes and desserts too
Ingredients
- 100 g coffee beans
- 500 ml vodka
- 150 ml rum dark or white, I used white rum
- 1 lemon zest only
for the coffee syrup
- 1/2 cup espresso coffee
- 1/2 cup sugar
Instructions
- Roughly smash the coffee beans with pestle and mortar. If using a grinder/food processor just pulse, you don't want to grind the coffee just break up the beans
- Place coffee beans in clean jar and add lemon zest, vodka and rum
- pop on the lid, shake well and set aside for a week in dark cupboard
- strain through 2 layers of muslin/kitchen roll
- make coffee syrup by boiling the espresso with the sugar for 5 mins till thickens, allow to cool then add to the coffee vodka
- pour the finished liqueur into a sterilised bottle and seal. It will keep for up to a year.
Notes
Use this as a liqueur, as part of a cocktail and for the most amazing bakes and desserts too.
Nutrition
Calories: 1785kcalCarbohydrates: 110gProtein: 35gFat: 8gSaturated Fat: 3gCholesterol: 93mgSodium: 95mgPotassium: 726mgFiber: 3gSugar: 103gVitamin A: 24IUVitamin C: 57mgCalcium: 60mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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