You can use any liquor, Light Rum, Dark Rum, Vodka, Brandy, flavored liquor etc. Kaluah(R) contains Rum, most likely a dark rum. But you can use a combination of liquor if you like. Only you know what your preferred taste is. The liquor does not need to be expensive. A Middle shelf variety will work just fine, but use what you're familiar with and enjoy or that you know your recipients enjoys if gifting.
Coffee liqueur has a caramel undertone, so using brown sugar, raw sugar or coconut palm sugar will help bring out the caramel flavor. If you are cutting back on refined cane sugars but still want the caramel sweetness, use the Coconut Palm Sugar.
Vanilla adds a mellow taste to the liqueur. Use a split vanilla bean to enhance that vanilla flavor. You can use pure extract if desired, but I think the vanilla bean infused in the liquor adds more flavor. (Do Not discard the vanilla bean after removal, use it in your favorite recipes or make your own vanilla extract-see link below).
WHAT YOU NEED:
1 Quart Mason Jar with lid (clean and sterilized)
Jar Funnel (optional, but useful)
Wooden Spoon
Labels--(for date, ingredients and quantities for a record if adjusting or making more)
If Gifting: Decorative Bottles, Decorative labels, ribbons, raffia, burlap or lace.
Yield: Makes a scant quart of Coffee liqueur
Ingredients:
1 1/2-2 C. Light Rum (Dark Rum, Vodka or vanilla-caramel flavored liquor your choice)
1 C. Strong Cold Brew Coffee (room temperature)
1 C. Coconut Palm Sugar (or any sweetener) To taste
1 C. crushed Hard Caramel Candy (Sugar Free if desired)-Optional
1/8 C. Baking Cocoa (optional)
1 Vanilla Bean (split lengthwise) OR 1-2 tsp. Pure Vanilla Extract
Directions:
Prepare the cold brew. Allow to brew overnight or at least 12 hours. Mix the sugar with the cold brew until dissolved (room temperature cold brew is best for dissolving the sugar). Split the vanilla bean down the center, lengthwise. Add to a Mason jar. Pour the prepared cold brew into the jar along with the Caramel Candy. Fill the jar to within 1/2 inch of the rim with your preferred liquor. Label. Set aside for at least one month, stir daily or tip the jar back and forth to blend all the flavors and to dissolve the sugar and/or caramel candy.
At the end of a month, remove the vanilla bean (reserve for use in baking, or use to make your own pure vanilla extract). Taste the liquor to see if it's to your preferred taste. If not, adjust as needed. Recap the jar and allow to set in a cool dark pantry or cupboard another 2 weeks, stirring or tipping the jar back and forth daily.
Note: You can taste a little after a few days of infusing to see if you need to add more of an ingredient to suit your taste. If you want to top off the quart, you can add more of the liquor of choice, if desired.
For Gifting: When the liqueur is fully infused, pour the contents into decorative bottles, label with ingredients and directions for making a cocktail or adding to hot chocolate or coffee drinks. Decorate if desired with ribbon, raffia, burlap, lace etc. Or you can use a decorative, bottle or mason jar sleeve (I found some around the holidays in a small department store, but may be available in craft stores as well).
Tip: If you make changes, write that on your label so you remember if you want to make more.
Tips: Liqueur does not have to be just for cocktails, you can infuse fruit, add it to your flavored coffee drinks, or use it in your baking as well to add extra flavor to pumpkin pie, fruit dips and smoothies.
Tip: If you prefer a Cacao type Coffee Liqueur, add 1/8 C. Baking Cocoa Powder to the sweetener and stir to dissolve in the cold brew. This is similar to a Cacao or Tia Maria(R). A Tia Maria(R) uses a Jamaican Rum, Arabic Coffee and a hint of chocolate. If using, you may want to omit or reduce the hard caramel candy and replace with the cocoa powder.
Note: To crush the hard candy, run through a blender to make it easier to dissolve. It will dissolve in the liquor as it ages, even if it is not crushed, and takes about 3 or 4 days to dissolve completely.
To make your own coffee drinks refer to the link:
justfowlingaround.weebly.com/recipes-for-self-reliance/make-your-own-frappe-mix
To make Cold Brew refer to the link: justfowlingaround.weebly.com/recipes-for-self-reliance/how-to-make-your-own-home-cold-brew
To make liquor infused fruit, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/liquor-infused-fruit
To make your own fruit infused liquor, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/banana-infused-spirits
To make your own Simple Syrups for cocktails and coffee drinks, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/simple-syrup-and-variations
To make your own pure vanilla extract, refer to the link:
justfowlingaround.weebly.com/seasoning-and-sauces/homemade-vanilla-extract
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