HOMEMADE COFFEE LIQUEUR

By Makka

Ingredients

• For the syrup:
• 200 g freshly ground coffee
• 300 ml water
• ¼ tsp cardamom seeds
• 800 ml alcohol 42% (350 ml alcohol 96% + 450 ml water)
• 800 g sugar
• 400 ml water
• 1 tk vanilla paste

Details

Servings 2
Preparation time 30mins
Cooking time 40mins
Adapted from makkaskitchen.blogspot.com

Preparation

Step 1

Grind coffee (I used Lavazza Gran Creama Espresso) finely in a coffee grinder along with the cardamom seeds. Place the ground coffee in a pan add water and bring to a boil. Then take off the heat, put back and bring to a boil again. Repeat it for 3 times. Take care because it becomes really thick and will spit, stir constantly.
After that place the thick coffee in a bigger jar and add this syrup: dissolve the sugar in the water stirring at moderate heat, add vanilla paste and simmer 15 minutes to thicken it. Pour onto the coffee placed in the jar. Leave it cool completely then pour onto the alcohol, stir weel. Close the jar tightly and place in a dark place for a month. Shake it carefully sometimes.
After a month filter through a sieve placed double layer gaze in it and pour in three ½ litre bottles.
Serve the liqueur chilled or you can use it in desserts or cakes.