Ingredients
Equipment
Method
- Use a mortar or an eclectic bean grinder to roughly break the coffee beans. If you’re using a grinder, just give a quick pulse or two. You don’t want fully ground coffee, but rather chunks of beans.
- Add the ground beans to your container or jar.
- Slice the vanilla pods lengthwise and using the back of the knife, scoop out the inner part of the bean. Add the cut pods and bean inners to the container with the coffee beans.
- Add the half cinnamon stick and cloves.
- Add the alcohol and seal the lid.
- Give it a good shake and then put it in a dark, dry place for 3 weeks.
- Give it a shake every few days.
- After the resting period, use a coffee filter to separate the coffee beans from the liquid. Use a separate jar or pot to catch the liquor.
- There will be a lot of residue left in the container,so you can add a little water to free it.
- Let it drain for about an hour and then throw away the beans.
- Optional, but recommended: Measure how much pure coffee liquor you have. This will help you make a more informed decision on how much water to add to get to a more manageable alcohol percentage.
- Add water to the coffee liquor to dilute the very high alcohol content.
- Put the coffee liqueur in a jar. It should be good for up to a year.
- Make sure you give a shake before using it, as it might separate a little.
Notes
*If you add simple syrup, the amount of water will need to be reduced by the same amount.
So, if you add 200ml of Simple Syrup, than reduce the added water by 200ml.
**Need a helping hand getting your home bar started? We've got you covered.
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