Tia-Maria
Ingredients
- Water 1 cup
- Brown sugar 3/4-1 cup
- Coffee 4 tsp
- Rum 1 cup
- Vanilla extract 4 tsp
Instructions
Boil water, sugar and coffe for 10 mins and let cool. Add rum and vanilla. Put in clean bottle(s) and leave for 1 week before using.
Tia-Maria is a homemade coffee liqueur recipe made by combining brewed coffee, brown sugar, rum, and vanilla extract into a syrup that, after a week's resting, produces a smooth, aromatic liqueur. Though the name is shared with the commercial Tia Maria brand, this recipe represents the home bartender's interpretation of the same flavor profile. The result is a versatile coffee liqueur for use in cocktails or as an after-dinner sipper.
History & Origins
The commercial Tia Maria brand was developed in Jamaica in the 1940s, reportedly based on a recipe brought to Jamaica by a Spanish aristocrat's maid (the 'Tia Maria' or 'Aunt Maria' of the name). The homemade recipe presented here represents a domestic adaptation of the commercial product's flavor profile, using rum, coffee, vanilla, and sugar as core components. The specific home recipe's origin is disputed, though coffee liqueur home production has been practiced for decades.
Tasting Notes
Aroma: Rich roasted coffee with rum's sugarcane sweetness, brown sugar's molasses depth, and vanilla's warm, aromatic character. Palate: Sweet and coffee-forward, with rum providing an alcoholic backbone and depth; brown sugar adds a caramel quality distinct from white sugar, and vanilla rounds the flavors with a smooth, fragrant warmth. Finish: Sweet, coffee-tinged, and gently warming with lingering vanilla and rum.
Pro Tip
Allow the liqueur to rest for the full week before using — the sugar fully dissolves, the rum integrates, and the vanilla infuses to create a noticeably smoother result.
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