| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jamaican | Beverages | 4 | Servings |
INGREDIENTS
| 2 | c | Distilled or filtered water |
| 2 | c | Sugar |
| 1/2 | c | Instant coffee powder |
| 1 1/2 | c | Vodka |
| 1/2 | Vanilla bean;, split and chopped | |
| 1/2 | ts | Caramel coloring; optional |
INSTRUCTIONS
In a saucepan, boil water with sugar until the sugar is dissolved. Turn off heat. Slowly add instant coffee; stir until dissolved. Cool thoroughly. In a jar, add the coffee mixture to the vodka with the vanilla bean. Seal tightly. Let sit in a cool, dark place for 3 weeks, shaking vigorously each day. Strain through a paper coffee filter and discard solids. Add caramel coloring if desired. Use a funnel to pour liqueur into sterilized gift bottles. Close tightly with corks or screw-on caps. Makes 4 (8 ounce) bottles. Note: Prep time does not include the 3 weeks for the liqueur to mature. NOTES : This coffee liqueur is often called Mexican Kahlua or Jamaican Tia Maria. Reprinted in The Sacramento Bee October 1, 1997. Recipe by: Gourmet Gifts by Dona Z. Meilach Posted to MC-Recipe Digest V1 #822 by Crane Walden <cranew@foothill.net> on Oct 1, 1997
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”