Cooking HOME   |   Brewing HOME

Class Prep   |   Info and Class Handouts   |   Recipes & Documentation   |   Caid Brewer's Guild

Tim's brewing shop: The Brown Owl Brew Shop

So we decided to have a coffee liqueur variation taste test, making different versions, sharing bottles of each version with each of the participants, and tasting them at our online meeting in December.

-=-Debbie

The base recipe we used was:

    1 3/4 cups water
    1 1/2 cups white sugar
    1 vanilla bean, slit lengthwise
    3/4 cup freshly ground coffee (we used Peet's Coffee: Major Dickason's Blend)
    2 cups vodka (we used Smirnoff) or other alcohol

• Combine the water, sugar and vanilla bean in a pot and bring to a boil
• Then simmer for 10 minutes
• Remove from the heat and add the coffee
• When cooled, add the vodka
• Allow the mixture to set, unrefrigerated but covered, for 24 hours
• Strain through a double layer of cheesecloth or other filtering cloth
• Bottle in sterilized glass bottles and seal securely
• Age in a cool place away from all light for at least 2 weeks
• Can be stored for 6 months to a year away from all light

Based on "Coffee Liqueur" from The Ultimate Chocolate Cake Book, by Pamela Asquith, 1983.

The Variations:

Brandy Coffee Cordial (Debbie)

Change: Alcohol = Christian Brothers Brandy
Tasting Notes: Smoother than the recipe with vodka. Really nice taste.

Chipotle Chocolate Coffee Liqueur (Baroness Arwen Baird)

Simmer together:
    3 vanilla beans
    4 cups water
    3 oz fresh ginger chopped
    4 whole cloves
    2 tsp ground chipotle
When above is hot, add and simmer for about 10 minutes:
    4.25 cups ground coffee
    1 cup cocoa powder
When above is cool, add:
    8 cups vodka
Let the above sit in a dark spot for two weeks, then rack into a new container and add these to taste:
    4 cups honey
    3/4 teaspoon vanilla extract
Bottle. Done!
Tasting Notes:

Chocolatey Coffee Cordial (Tim)

Change: Add 6 ozs of chocolate nibs. Crack the nibs, and add at the same time as the water, sugar, and vanilla bean.
Tasting Notes: Chocolately tasting, but not much coffee taste

Minty Coffee Cordial (Tim)

Change: add 1 oz of fresh peppermint leaves. Grind the leaves to pulp, and some of the sugar, and add at the same time as the water, sugar, and vanilla bean.
Tasting Notes: Tastes lightly of herbal pepermint rather than candy cane pepperment. It is complex and would be a nice stand alone drink.

Hint of Peach Coffee Cordial (Tim)

Change: Add 1/2 of a 15 oz can of heavy syrup peaches. Crush the peaches, add that AND the juice at the same time as the water, sugar, and vanilla bean.
Tasting Notes: It has a mouth feel of the peach syrup but no taste of peach.
Perhaps add more peaches, or use brandy or peach brandy instead of vodka.

Raspberry Bush Coffee Cordial (Tim)

Change: Add 6 oz of raspberries. Crush the raspberries to a pulp, and mix with some of the sugar. Add it at the same time as the water, sugar, and vanilla bean.
Tasting Notes: The coffee taste is up front with a slight taste of raspberry coming in later.

Raspberry Brandy Coffee Cordial (Debbie)

Change: Alcohol = Christian Brothers Brandy
Change: Add 6 oz of raspberries. Crush the raspberries to a pulp, and mix with some of the sugar. Add it at the same time as the water, sugar, and vanilla bean.
Tasting Notes: Has a raspberry all the way through but the raspberry is subtle, it's very balanced. The brandy seems to have melded better with the berry taste than the vodka did.

Spiced Rum Coffee Cordial (Debbie)

Change: Alcohol = Captain Morgan Spiced Rum
Tasting Notes: Not much spice flavor, it's very smooth and tasty. It would be a great base for adding spices. Nutmeg would be nice and is native to the areas that rum is traditionly made. Cinnamon and/or clove would also be a nice addition.