Making your own infused liqueurs is not only simple, it produces delicious results and the combinations are only limited by your imagination. One of my favorites is Coffee Liqueur, which I use as an ingredient for various recipes and drinks. Coffee Liqueur, according to legend, was first made somewhere in the Caribbean during 17th century when someone accidentally spilled rum into their coffee… Hopefully it was not at breakfast time!
- 750 ml of either: vodka, rum, brandy, or cognac
- 1 cup instant coffee powder
- 2 1/4 cups maple syrup
- Decant the 750ml of liquor into a 2 quart glass container, with a tight fitting lid.
- Add the coffee powder to the container and stir to combine. Allow for infusion while keeping the container away from sunlight in a cool place for a month; shake it three times a week.
- When the intensity of flavor meets your taste. strain liqueur through a coffee filter into a bowl. Discard any solids.
- Add the maple syrup to taste.
- Pour the liqueur into a bottle. Age for one month away from light and heat.
Coffee Liqueur Barbecue Sauce
- 1 tablespoon canola oil
- 3 tablespoons minced garlic
- 1 cup mashed banana
- 1 tablespoon grated horseradish
- 1 cup orange blossom honey
- 1 cup aged balsamic vinegar
- 1/4 cup soy sauce
- 6 ounces espresso (4 shots)
- 1/2 cup coffee liqueur
- In a medium saucepan over medium heat cook garlic for 2 minutes, stirring constantly.
- Add remaining ingredients.
- Bring to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
- Remove from heat and cool for 30 minutes.
- Pour into a blender and puree to smooth.
I sometimes add a 1/4 teaspoon of dried crushed red pepper to add some extra flavor
I’ve been making the coffee liqueur for a number of years and find that it’s every bit as good as the major brands (which are getting harder to find kosher). I tried the barbeque sauce a few times with chicken, this summer, and found it absolutely delectable.
Enjoy, gentle reader, enjoy!