Directions
We have already published the recipe for making the classic coffee liqueur, the perfect booze: not too sweet and very aromatic. But many have also asked us for a more creamy liqueur, a kind of coffee-flavored Baileys.
So today, we will provide you with a delicious recipe to make what you can consider an excellent aperitif liqueur if served very cold and a delightful after-dinner.
If you feel particularly luxurious, pour a couple of spoons of this baby over the ice cream. Pay attention, though: it is not a traditional coffee liqueur to make the Black Russian. Let’s say that with this, you can make the White Russian directly, without mixing.
We do not use thickeners, but only good old cream: fat and cholesterol. You can use coconut cream if you are vegan: it’s even better, more aromatic, and less lipidic.
But a problem arises: obviously, this creamy coffee liqueur has a very short shelf life and must be kept in the refrigerator. The cream is a critical ingredient to work with. Still, it’s not a big problem: it can be kept for a couple of weeks without problems. Making this recipe is very simple, so you can prepare it more often and thus enjoy a liqueur with excellent organoleptic characteristics.
Ingredients and doses for making a rich, creamy coffee liqueur
1 liter
- 200 grams of sugar
- 300 grams of coffee beans, you don’t need to use Kopi Luwak
- 250 grams of alcohol at 96 degrees
- 600 grams of whole milk
- 600 fresh cream
- 5 grams of cinnamon
- 1 ground star anise
- 1 vanilla bean
- 3 tablespoons of extra coffee beans
How to make the perfect creamy coffee liqueur
Take the coffee beans and grind them finely together with the cinnamon and anise. Score the vanilla bean with a sharp knife, opening it like a book.
Pour the milk and cream into a thick-bottomed saucepan, flavor with the ground coffee, cinnamon, and vanilla bean, and cook over low heat until the liquid is reduced by half.
Remember to mix and simmer the mixture without rushing. When the liquid has halved, turn off and let cool. Remove the vanilla pod.
Meanwhile, make the coffee, put it in a bowl, add the sugar, and the alcohol at 96 degrees, and then stir until the sugar is completely dissolved.
Pour the coffee into the milk, mix well, put everything in a blender, and blend mercilessly. Filter the cream to remove any particles. Wash a 1-liter bottle well, then sterilize it in boiling water for 10 minutes and dry it. Bottle the cream of coffee liqueur and keep it in the refrigerator for two weeks.
Why not use a distillate instead of 96-degree alcohol?
You can also use classic spirits such as Scotch whisky, Rye, Bourbon, Irish whiskey, and Jamaican rum if you consume the cream immediately. However, you add other flavors in this way, and the liqueur becomes a bit baroque and aromatically heavy.
Alcohol at 96 is usually used for homemade liqueurs because it can extract the aromatic charge of the ingredients, is more substantial, has no flavor, and is an excellent preservative, thanks to its high alcohol content.
The alcohol content of all the classic spirits is less than half that of alcohol at 96°, so adjust the doses if you want to use a “simple” distillate.
