Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Wonderful tasting coffee liqueur, great with cream, milk, coffee or over ice cream.

Gallery

Recipe Summary test

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
25
Yield:
25 servings
Advertisement

Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine sugar, water and instant coffee. Bring to a boil, then let simmer gently for 1 hour. Remove from heat, and cool completely.

    Advertisement
  • When mixture is cool, Stir in vodka. Place vanilla bean in bottle and fill with coffee/vodka mixture. Allow liqueur to set for 4 to 6 weeks after preparation.

Nutrition Facts

159 calories; protein 0g; carbohydrates 24.2g; fat 0g; cholesterol 0mg; sodium 1.6mg. Full Nutrition
Advertisement

Reviews (6)

Most helpful positive review

Rating: 5 stars
04/04/2008
I use this recipe all the time but I make it with 3 teaspoons of good quality vanilla and then there is no wait time! Instant gift! Read More
(37)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/04/2008
I use this recipe all the time but I make it with 3 teaspoons of good quality vanilla and then there is no wait time! Instant gift! Read More
(37)
Rating: 5 stars
08/26/2009
I use this recipe quite a bit but the water is cut down to 3 cups (adds to the thickness of the finished product). I also use 3 teaspoons of good quality pure vanilla instead of the vanilla bean. I save small dark glass bottles (sterilized) and give as gifts. Read More
(28)
Rating: 5 stars
05/05/2014
I shouldn't review this until after it has aged. It was perfect first made so I know with time it will only get better. I followed the recipe except I used 4 cups of very strong coffee instead of water and instant coffee. I had some coffee from a loved one's trip to Africa that I used. It was ground a little more finely than domestic ground coffee. I could use the liqueur today but I'll give it a couple of months to let the vanilla bean infuse. Thanks for sharing a yummy recipe. Read More
(1)
Advertisement