Coffee Cream Liqueur

Artisan Drinks

Posted by Creative Publishing international

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This is the perfect end to a meal. Add cream if you like a cream liqueur but leave it out if you prefer a stronger one. Make this liqueur anytime of year.

Makes 1 litre (35 fl oz)

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You Will Need (8 things)

  • 1 Lemon
  • 175 g Fine Ground Coffee
  • 500 ml Rum
  • 400 g Demerara or Granulated Sugar
  • 500 ml Double Cream or whipping (pouring) cream
  • 1 To 2 litres clean, dry wide-necked preserving Jar
  • Fine Muslin
  • 1 x 1 litre clean, dry Bottle and stopper

Steps (5 steps, 60 minutes)

  1. 1

    Scrub the lemon and finely pare the rind with a potato peeler and put in the wide-necked preserving jar with the coffee and the rum, and leave to stand for 1 week.

  2. 2

    Add the sugar and shake well to dissolve the sugar. Leave for 7 more days, shaking twice daily.

  3. 3

    Strain through a sieve lined with a piece of fine muslin into a bottle, seal and leave for 3 months.

  4. 4

    When ready to serve add the cream to the bottle, shake and serve.
    Store in the fridge or in a cool place. Bring to room temperature and shake the bottle well before serving.

  5. 5

    Making & keeping: Make any time of the year. Macerate for 2 weeks. Mature in bottle for 3 months. Keeps indefinitely until cream is added. Once cream is added it keeps 6 months in the fridge.