Home-made Coffee Liqueur

Home-made Coffee Liqueur

Just in time for those lazy evening, front porch after-dinner libations.  This easy to make and far less expensive treat than those fancy name brands, takes about half an hour in the kitchen, then some time to let it sit quietly while the flavors develop.  Sugar can be white or dark or light brown, alcohol can be either light or dark rum or vodka.  And don’t be put off by the coffee ingredient—just use a good quality brand!  Ingredient choices will make either a light liqueur or a more full-bodied one.  Serve it on the rocks or mixed with half and half over ice. 


  • 3 cups dark brown sugar
  • 2 cups water
  • 8 tblsp good quality instant coffee
  • 1-2 tsp Vanilla extract
  • 750 ml bottle of dark rum

Combine sugar and water in heavy sauce pan.  Bring to a boil and stir until sugar is completely dissolved.  Reduce heat to slow simmer—simmer for about 30 minutes, or until syrup is reduced by about half.  Remove pan from heat and slowly add instant coffee, stirring continuously.  Let cool completely.   In a screw top glass bottle, combine syrup with vanilla and rum—shake well.  Let sit in a cool dark place for about 10 days, shaking every couple of days.  Strain liqueur through cheesecloth or fine mesh strainer.  Store in sealed glass bottle.

The Kitchen Hive

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