Coffee Cream Liqueur
Artisan Drinks
Posted by Creative Publishing international
About
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)
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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.
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2
Add the sugar and shake well to dissolve the sugar. Leave for 7 more days, shaking twice daily.
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3
Strain through a sieve lined with a piece of fine muslin into a bottle, seal and leave for 3 months.
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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
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.