A week of resting transforms a simple syrup of brewed coffee, brown sugar, rum, and vanilla extract into Tia-Maria, a homemade coffee liqueur. The coffee and sugar are boiled together and cooled before the rum and vanilla are added; bottling and time then mellow the mixture into a smooth, aromatic spirit served from a collins glass. Though it shares its name with the commercial Tia Maria, this preparation is the home bartender's rendering of that flavor. The finished liqueur, near 15 percent ABV and richly sweet, works both as a cocktail component and an after-dinner pour.
Tia-Maria
Ingredientes
- Water 1 cup
- Brown sugar 3/4-1 cup
- Coffee 4 tsp
- Rum 1 cup
- Vanilla extract 4 tsp
Instruções
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 é uma receita caseira de licor de café feita ao combinar café coado, açúcar mascavo, rum e extrato de baunilha em uma calda que, após uma semana de descanso, produz um licor suave e aromático. Embora o nome seja compartilhado com a marca comercial Tia Maria, esta receita representa a interpretação do barman caseiro do mesmo perfil de sabor. O resultado é um licor de café versátil para uso em coquetéis ou como digestivo após o jantar.
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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