Coffee-Vodka
Ingrédients
- Water 2 cups
- Sugar 2 cups white
- Coffee 1/2 cup instant
- Vanilla 1/2
- Vodka 1 1/2 cup
- Caramel coloring 1 tsp
Instructions
Boil water and sugar until dissolved. Turn off heat. Slowly add dry instant coffee and continue stirring. Add a chopped vanilla bean to the vodka, then combine the cooled sugar syrup and coffee solution with the vodka. Cover tightly and shake vigorously each day for 3 weeks. Strain and filter. Its also best to let the sugar mixture cool completely so the vodka won't evaporate when its added. If you like a smoother feel to the liqueur you can add about 1 teaspoon of glycerine to the finished product.
Coffee-Vodka is a homemade coffee vodka liqueur that combines a sugar-coffee syrup base with vodka, vanilla, and caramel coloring to create a rich, dark, and intensely flavored spirit that can be used as a base for cocktails or enjoyed on its own. At 20.06% ABV, it is stronger than many commercial coffee liqueurs, with more pronounced vodka character. The caramel coloring contributes depth to both appearance and flavor.
History & Origins
Coffee-Vodka belongs to the tradition of homemade infused spirits and liqueurs that has existed as long as distilled spirits have been available. The combination of coffee and vodka reflects the natural affinity between the two ingredients, and homemade vodka infusions and liqueurs were particularly popular in the United States during the latter half of the 20th century. No single origin point exists for this class of recipe.
Tasting Notes
Aroma: Intense roasted coffee and caramel, with the clean neutral character of vodka and a warm vanilla note from the vanilla bean. Palate: Rich and sweet with a strong coffee character; the vodka provides a clean, neutral spirit base while the coffee syrup delivers both sweetness and roasted depth; caramel adds a toffee-like warmth. Finish: Long and coffee-sweet, warming.
Pro Tip
Allow the liqueur to fully cool before combining the sugar syrup with the vodka mixture, as adding vodka to hot liquid will cause significant alcohol loss through evaporation.
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