Coffee Liqueur edit

Turns out this is way cheaper than Kahlua as long as you make it as sweet as Kahlua.

Ingredients

Instructions

  1. Grid the coffee super coarsly, or use a mortar and pestle if you have one
  2. Add the grounds into a sterilized mason jar, along with the cocoa nibs (also crushed), and whole cinnamon stick
  3. Pour in the rum (I used Lamb’s Navy 75.5% alc. dark rum)
  4. Secure the lid and shake well
  5. Store in a dark location for 48 hours (shaking again halfway through)
  6. If you’re feeling fancy you can crack it open at the 24-hour mark and add in a slice of orange peel, but I found it not worth
  7. After it has “brewed”, pour out the jar into a double-filtered hario, you can use a metal sieve too to get out the heavy bits
  8. Add a splash of vanilla extract
  9. Prepare a 1:1 simple syrup (volumetrically 1-to-1, so 255ml of water to 200g of sugar)
  10. Add the simple syrup to the liqueur to taste. I wrote down “150” but I can’t remember if I did 150g of syrup or 150ml. If you’re looking to get it to taste like Kahlua, you’ll need to put in a lot (it’ll need to be like 60% simple syrup)

Notes

I originally made the recipe from Glen & Friends, but I think this edit is better. It should make anywhere from a beer bottle’s worth to a wine bottle’s worth depending on how much simple syrup you end up using.