Monday, July 21, 2014

DIY Coffee Liqueur for Baking

Follow Me on Pinterest

Liqueurs and extracts are expensive to buy, but relatively easy to make!

While I don't consume hard liquor, it is used to make extracts and liqueurs used in baking. Orange and lemon extracts are made with vodka, vanilla extract is made with brandy, coffee liqueur may be made with rum or vodka. That being said, if you are using vanilla extract, fruit extracts or liqueurs in your baking or cooking, the amount of alcohol is so small (1 teaspoon to 1 tablespoon) . . . . after cooking, the alcohol content will be quite negligable.

For my Coffee Liqueur you'll need a mid-priced bottle of vodka (you don't want it too cheap or too expensive), and don't use grain alcohol. Select your favorite coffee beans to grind. Use freshly ground cinnamon and a fresh vanilla bean. I only make enough to use as an extract.


5 ounces vodka

2 tablespoons of your favorite freshly-ground, organic coffee beans

1 cup filtered or spring water

1 cup pure cane sugar

1 1/2 teaspoons pure vanilla extract or 1/2 vanilla bean

1/4 teaspoon freshly ground cinnamon, optional


  • To a clean jar with cover ~ Add vodka and ground coffee beans.
  • In a small sauce pan ~ Add water and sugar; bring to a boil, stir to dissolve sugar. Cool and adds to bottle.
  • Split vanilla bean; cut in half; scrape seeds and cut pod in half, or add vanilla extract to bottle.
  • Add cinnamon; shake and store in a dark cupboard for 3 weeks.
  • Strain liqueur before using.
I made my coffee liqueur 3 years ago and use it specifically for my Uptown Bananna Pudding Cheesecake. This is one of the ways we save money and keep it pure . . . Over at Julie's!!!



No comments:

Post a Comment

Your comments and questions are welcomed . . .