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Ingredients
- 3 ounce Medium to dark roast coffee, finely grnd
- 2 3/4 c. Vodka, 80 proof
- 3/4 c. Brandy, 80 proof
- 4 tsp Good quality instant coffee
- 1 Tbsp. Vanilla extract
- 1 tsp Chocolate extract
- 1 tsp Glycerine (at most pharmacies)
- 1 dsh Red food colouring (optional)
- 7/8 c. Distilled water
- 1 3/4 c. Granulated sugar
Directions
- Place the grnd coffee in a large wide-mouthed glass bottle. Add in the vodka and the brandy. Allow the mix to sit approximately 18 to 20 hrs. Use coffee filters to remove the coffee from the alcohol - throw away the spent grounds. Add in the instant coffee, the extracts, the glycerine, and the food colour to the mix. Set aside.
- In a scrupulously clean pan, boil the water. Add in the sugar, stirring rapidly. When the sugar is dissolved, remove from heat. Allow the sugar syrup to return to room temperature.
- Add in the syrup to the alcohol mix. Store in a tightly capped glass bottle. The liqueur is better when aged for 3 or possibly more months.
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