| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Ground coffee beans (select a strong, full-bodied blend, such as French Roast) |
| 3 |
c |
Boiling water |
| 1 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Light brown sugar; firmly packed |
| 1 |
ts |
Glycerin (found in drugstores) |
| 1 |
ts |
Homemade Vanilla Extract; see recipe |
| 3 |
c |
Vodka |
INSTRUCTIONS
Put the ground coffee and boiling water into a bowl and mix thoroughly.
Line a fine-mesh sieve with a coffee filter and strain immediately into a
4-cup glass measuring cup. Combine the coffee and the sugars in a medium
saucepan. Heat for 5 minutes over low heat, stirring constantly, just until
the mixture begins to steam (do not bring to a boil). Remove the pan from
the heat and let cool. Stir in the glycerin, vanilla, and vodka. Using a
funnel, divide the liqueur between two 20-ounce decanters. The Coffee
Liqueur should be ready to drink in 3 or 4 days and has a shelf life of 2
to 3 months. Posted to Bakery-Shoppe Digest V1 #216 by Sean Coate
<swcoate@peganet.com> on Sep 03, 1997
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