| 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
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