Making your own coffee liqueur is fun, easy and rewarding. It is also a great project to do about a month before the Christmas holidays and give as gifts to family and friends.
We like to collect pretty bottles through the year. You can find many in yard or garage sales. After a while, you will start noticing pretty bottles everywhere!
Kona Coffee Liqueur
2 cups finely ground Kona coffee beans (strong, full-bodied blend such as French Roast or espresso)
3 cups boiling water
1-1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon glycerin (*)
4 vanilla beans, split
3 cups vodka
Combine ground coffee and water in a bowl and mix thoroughly. Strain immediately through cheesecloth into a saucepan. Add the sugar, both granulated and brown, and heat for 5 minutes on low heat, stirring constantly, just until mixture begins to steam, do not let it come to a boil. Remove saucepan from heat and let cool.
Stir in the glycerine and vodka and pour into clean glass jars. Add vanilla beans making sure to include the seeds, seal and store in a cool dark place for at least 30 days before using.
Decant into individual gift bottles, tie a pretty ribbon on the neck and tie a card with the recipe if you wish.
(*) Vegetable based glycerin (95.5% USP Kosher) can be used in food applications. You can find it in most pharmacies.
YIELD: 1-1/2 pints
SOURCE: "Coffee... the Frisky Berry!," Come Join the Feast column by Sonia Martinez for the Hawaii Tribune-Herald of Hilo, Hawaii, February 2003
