Cheap and Easy Coffee Liqueur

Back in the day, before the hangovers started, I really loved White Russians.  I had one at a party way back when and fell in love, then saw The Big Lebowski and knew that coffee liqueur and I were made for each other.

Somewhere in all this I realized that buying that junk at the booze-ahol store is expensive!  I'm a cheap, money grubbing tightwad, so I embarked on a quest, a quest for a cheaper and better way to drink more White Russians.

During a trip to California in 2003 (you can buy hard A in the grocery stores there!), I discovered the most delicious coffee liqueur of them all, Kakatua.  More chocolatey than Khalua and miles better than the bottom shelf stuff, Kakatua Coffee Liqueur became my mental template for the coffee liqueur I wanted to make. 

I've not been able to find Kakatua since then so my memory of the taste has faded, but my home brewed liqueur still kicks the pants off of Khalua!  It's got both a stronger coffee and stronger chocolate taste, without being as syrupy, which helps when you're trying to drink a White Russian on a hot day.

Here's a little video I made of the process, just for kicks:

Step 1: Ingredients and equipment

I like to make a ton of this stuff a few times a year, so the quantities are large and kind of vague.  You can always scale it down if you don't feel like making multiple gallons.  I find making a bunch all at once lets you play around with recipes too, as you can get an idea of what the final result is going to be with each bottle and adjust your recipe accordingly.

Here's what you need:

• Coffee - cheap stuff, don't waste your money on expensive grounds for this
• White sugar - get a big bag
• Brown sugar - you'll need two or three bags of the dark kind
• Pure grain alcohol - don't buy Everclear, go for the cheap brand (called Clear Springs around here).  They both taste like rubbing alcohol smells, so it's not worth the extra quarter to buy a plaid label
• Baking cocoa - whatever's available, one tin should do
• Vanilla extract - I like to use a mix of imitation and the real stuff
• Cinnamon sticks - optional, and kind of expensive most of the time.  There's a restaurant supply store near where I work, you can buy them in bulk there.  If you're going to use them, try and find a place like that ***UPDATE 4/26/10  --  User SinAmos has pointed out that you can sometimes find a package of 5 sticks for a buck at the dollar store.  That's an even better deal than I was getting from the restaurant supply store, so you might check that out!
• A big pot - really big
• A smaller pot - but not too small
• Several empty, clean jugs or pitchers
• A funnel
• A liquid measuring cup
• Spoons
• Many empty and clean alcohol bottles - the recipe is for standard 750ml (fifth gallon) bottles.  Remember, reusing is better than recycling
• Cheesecloth - also optional, only needed if you're feeling ambitious
• A cat - not required, but he won't leave and is extremely interested in what you're doing.  Make sure you pay attention to where you're going as he will insist on sprawling somewhere in your path

Comments

[suayres]

For reasonably priced cinnamon, go to Penzey's.com and look for chunk cinnamon-- they sell a mixture of korintje & Ceylon for $2.39 for a 1 oz bag, which is a decent quantity of really high-class, high-quality cinnamon. As for vanilla, I personally think that imitation vanilla tastes like cheap perfume. I use Penzey's therenas well, and I buy their double-strength. I admit, it's pretty spendy, but boy howdy, is it ever good!

[zook74]

Awesome!

I've not yet made my own, but my aunt and uncle do, though there recipe is quite a bit different.  Here's a couple of thoughts:

Coffee: I'd strongly recommend experimenting with good coffee. For real. You might be surprised. It doesn't even have to be REALLY good coffee, just not folgers. Get a whole bean coffee like 8'oClock French Roast and brew up some strong coffee. I think the quality of the initial ingredients will have a drastic impact on the final product.

Grain Alcohol VS Vodka: I've had a few homemade coffee liqueurs made with  vodka and they're quite tasty. Again, don't go for the cheapest stuff, but don't do it with Crystal Head or Grey Goose, either. Stoli or something in that class.

Vanilla: Consider splitting a vanilla bean and adding it directly to the bottle. I've had coffee liquers this way as well, and you can really taste the difference. Awesome! Also, when doing good coffee and the straight vanilla bean, you might be able to skip the cocoa all together and just use straight sugar as the stronger coffee combined with the vanilla bean will impart a nice, chocolatey flavor on its own.

Cheers, dude! I really need to do this one of these days!

[depotdevoid]

Thanks zook!  I didn't really go into it in the instructable, but I have experimented with the whole gourmet ingredients thing before.  I find that you can taste the difference, but as I mentioned, I'm a cheapskate.  I don't think you can taste ENOUGH of a difference to justify the extra expenses.  That's why when I run out of the homebrewed stuff I buy Copa De Oro, not Khalua.

Every now and then I'll brew up a "Limited run" of fancy stuff, as presents to people or just as a special treat, but usually I stick to doing it cheap.  When it comes to spending lots of money on alcohol, I'll usually splurge on good beer, which is easy to do here in Oregon!

Thanks for the comment and suggestions!  I like the vanilla bean idea a lot and have been toying with the idea.  I don't know if you can tell in the pictures, but the real vanilla extract I use is just a little bottle with vanilla beans in it.  I top it off with rum or vodka every now and then, and sometimes add a new bean.  It's a great way to get cheap, high quality vanilla extract!

[zook74]

I'm much more of a beer guy myself as well. I spend incomprehensible amounts of money on beer. One of my guilty pleasures is Bell's Hopslam which runs close to $16  a six pack. Yikes.

All good mate!  I'm really looking forward to trying a recipe for this!

[ilpug]

You guys are in Oregon huh? if you ever get down to Mendocino County in Northern California, check out the Anderson Valley Brewing Company stuff, or Lost Coast Brewery. the best is the IPA or the Boont.

[depotdevoid]

I'm not a big fan of Anderson Valley (at least the bottled stuff we get up here), but I'd kill for an Indica or a Downtown Brown from Lost Coast!

[ilpug]

i second that quite heartily!

[stabarinde]

I commend you for coming up with your own recipes, and even more for sharing your methods with us!

One thing you might like to try is to beg/steal/borrow some cocoa from a country outside of North America*. I've had Hershey's cocoa and I'm not sure why but it's quite bland when compared with something like, say, Cadbury's Cocoa, or Green & Blacks. I know Hershey's cut corners for their chocolate bars (soy and UHT milk and stuff), maybe they do similar for the cocoa?

*I'm being glib here - there are probably non-US cocoas available in North America, or even non-Hershey's cocoas made in North America. The point I'm making is, er, try it without Hershey's. ;-)

Rocking instructable mate. :)

[depotdevoid]

Thanks stabarinde, I like to share this sort of thing, which is why I love this site so much.

I have tried other non-Hershey's cocoas, such as Ghirardelli and some from a local gourmet confectioner called Euphoria chocolate.  Both were noticeable in the final result and tasted great, but were way more expensive.  My goal with this project was to make the best possible coffee liqueur at the lowest possible price, so I've stopped buying the fancy ingredients. 

You know, you're not the first person who's told me that Green & Blacks makes good cocoa . . . I might have to try to track some down one of theses days.

Thanks for commenting, and I'm glad you liked it!

[ilpug]

Green and blacks is readily available all over Northern California in the plethora of hippy food stores here. it is very expensive however.

[stabarinde]

Ah yes, Ghirardelli! Of course, how could I have forgotten.

I get your point about the cost though - that's a pretty good point from which to start for any coffee liqueur newbie. :)

[csinatra]

THANK YOU so0o0o0o much!!!! i love to sdrink, and i started to get sick as well. i switched to beer, then ended up getting sicker. i am gluten intolerant :(. the problem is that i am an extreme light weight, and am terrified of making an @$$ out of myself, or getting a terrible hang over (which happened shortly after i was diagnosed ) So anyways u saved my party days!!!!! thanx :) too bad ferrets are illegal here in california..........
LOL
kind regards,
Cindyrose 23, California

[porcupinemamma]

Looks like fun :0) BTW, How did you make your cool labels?

[depotdevoid]

Thanks, it is fun! I went through a phase several years ago where I was making all sorts of liqueurs, it was fun to experiment.

I didn't make any of the labels featured here, I have in the past but unless I'm giving them away I don't usually bother. The label in the last step was made by user lvlcaphoto, you should ask her since her label looks better than any I ever made!

[Editor_adp]

You, sir, are my hero. Now I know what to do with my huge stash of empty Kahlua bottles! This is the perfect Christmas gift for friends, if I can control myself.

The Dude abides.

[depotdevoid]

Always glad to help someone as layed back as yourself, Dude.

[AnTennA13]

I laughed at first but your article has inspired me.  Being diabetic I've got to modify the recipe and use Splenda in place of sugar for the syrups.  Shouldn't be a problem and if I get it right I'll post it.  Splenda is a remarkable substitute for sugar and if heated properly will carmelize to give some molasses flavoring.

Re: Hangovers.  The multiple sugars make it hard on your liver to break it all up and matabolize them.  You've got sucrose, maltose, lactose and a few others in there which are delicious but tend to generate brain pain.  When you drink beer you're getting mostly maltose (although American beers often contain corn, therefore dextrose).  Remember, the cheaper the beer, the more corn in the recipe.  Drink good beer (read the motto on a Flying Dog) and drink good liquor and you'll live longer with a happy liver.  Salud!

[farmsteader]

Please dont use SPLENDA , it has ASPERTAINE , (spelling could be wrong), its POISON! ( proved in many Tests)
TrY switcinging to STEVIA , it has a decent flavor and comes from a safe Plant ,ready available now, you can even grow it. Best WIshes,

[ebrady]

That would be scary if it where TRUE...   Splenda does not contain aspartame, it is made from Surcralose and Maltodextrin.  Sucralose is a modified version of Sucrose...  (Table sugar).   One of the reasons it works good in cooking where aspartame does not..

Aspartame is used in EQUAL and many other diet soft drinks.  Do your research....

[farmsteader]

EBrady, ok here is some research, i was wrong i admit it, i actually believed Splenda did have Aspartame, but it does not , I did find this book and website warning against Splenda, here is the link,
article,http://www.issplendasafe.com/top7reasons.html

I am leary of new miracle Sugar substitutes, while Stevia is a Safe natural product , Thanks for the heads up and the Truth but i think we need time on Splenda that it will be safe in the long run, why take chances, not me. I also use honey or Maple Syrup in my Coffee,  Best wishes.

 

Top 7 Reasons To Avoid Splenda^®

1. Splenda^® research documents numbness of the hind legs in male rats and negative effects on the livers, spleens and kidneys of laboratory animals.
2. Amid an obesity epidemic in countries using artificial sweeteners, there is evidence these chemicals may actually stimulate appetite.
3. Research cites recurring laboratory results of infertility in male rats and gastrointestinal problems in pregnant rats fed Splenda.
4. Consumers are not being told the whole truth about the long-term dangers of using artificial chemical sweeteners.
5. No one has considered the fact that chemical sweeteners may be at the root of many unexplained disease symptoms that puzzle your doctor.
6. According to research, giving sugar-free chemicals to your children or using them during pregnancy may be harmful to a child's emotional and physical maturation and to the normal development of a fetus.
7. Using chemical sugar substitutes may not be wise if you are suffering from a present chronic disease.

[DeusXMachina]

Most of the symptoms you see occur at dose levels on the order of 35,000 equivalent packets of Splenda PER DAY for a month. The increase in appetite due to artificial sweeteners is due to activation of carbohydrate receptors in the gut, leading to a metabolic response to carbohydrates that aren't actually there, hence you start craving carbs. All things in moderation. I've done a lot of research myself and one of the people in my chem classes did a presentation of the hype of artificial sweeteners (conclusion: no danger). I would definitely change my opinion given the evidence, but it really isn't there.

Aspartame is broken down in to aspartic acid, phenylalanine, and methanol. Yes, methanol is toxic, but again it's DOSE DEPENDENT. What do you think is in every single fermented drink? Methanol, ethanol, propanol, ethylene glycol, all toxic compounds. The body does a magnificent job of metabolizing small quantities of poison that we naturally encounter. Otherwise, we'd be dead.

Saccharin gave rats cancer because it is actually a sodium salt, and sodium gives rats cancer. You can give rats bladder cancer by just feeding them NaCl solution.

Artificial sweeteners have a much safer effect profile than the hoards of other compounds put into foods in far larger quantities, such as preservatives and dyes, which are far more biologically active given the same weight dosage.

[AnTennA13]

OH NO!
An anti-Spenda nut, just what I was fishing for.
In short (from GOOD research sites) - Aspertame (Nutra-sweet) No.  Sucralose (Spenda) OK.
Sucralose is modified table sugar (sucrose).  It is NOT matabolized in the body, it just leaves because it is indigestable (like fiber).  Aspertame DOES break down in the body and leaves some nasty chemicals.

Here we have the classic "religious war" about sweeteners and I don't want to be involved.  If I choose to use Spenda, smoke cigars, drink liquor, drive on fast highways, drive a motorcycle, or participate in ANY OTHER LEGAL activity... that is my legal right and please refrain from unnecessary criticism which has nothing to do with making a tasty drink on a web sight devoted to LEARNING NEW THINGS.  If you want to give a better, more researched opinion of Splenda I suggest you read the rebuttals at www.splenda.com.  They have an answer for almost all of the rumors you have posted.
OH NO!

[depotdevoid]

Fantastic, that is the exact reaction I want!  Entertainment + Inspiration, the perfect combination!

I didn't know you could make syrup out of splenda.  I've played around with using it for baking (I went on a big diet kick a few years ago).  I might just have to try that. 

I kind of thought it might be all the sugars that were doing me in.  Just for the record, I only drink good beer.  I've been spoiled by growing up in Oregon, where it's literally impossible to find a store that doesn't sell at least a passable selection of microbrews.  That, plus the fact that my brother is head brewer at a local micro, has meant that I haven't drank anything lower quality than Weinhards in years and years.  Three cheers for good beer!

I'm curious, as a diabetic can you drink normal beer?  I have a friend with a gluten intolerance and she has to drink gluten-free beers, which are hard to find.  I guess my brewer brother made up a special batch of gluten free beer in his homebrew setup, but I never had a chance to taste it.  Back to my original question, can you drink normal beer (while closely monitoring your blood sugar levels) or do you have to drink beer with special ingredients?

[AnTennA13]

Beer actually has way too much sugar for a diabetic.   Obviously light beer, having less colories has generally less sugar --- but has less flavor as well.  There are a couple of tolerable light beers but I take my chances and make sure I don't overload when I drink the good stuff.  Generally - it is not good for a diabetic to drink beer.  But, Dude, a good White Russian blows down those blues like a Savoy Truffle.

[ilpug]

For those wondering where to get stevia, it is sold under the brand name Truvia, and is ridiculously expensive. This is a great instructable, well written, and has an awesome result.

[lvlcaphoto]

 Hey all, I made some of my own concoction last year for Christmas presents. I started in October (to let it ferment a few months) and here's what I did different with my own recipe.
1. Coffee (same as yours, only make them all different, I used a Brazilian in there too.)
2. White Sugar (same as yours but no brown sugar)
3. Karo Syrup (bottle of the white) this is great for thickening the sugar water
3. Cheap White Vodka 
4. Christian Bros. Brandy (3 cups)
5. Vanilla Extract (Bourbon kind the best, plus one Vanilla Bean)
6. 2 Melted 97% Dark Chocolate Bars

I made the coffee ultra strong. I ran it through coffee filters 5 times to get all of the sediment out of the coffee as it goes to the bottom of the bottles and looks mucky if you don't strain it.
Heat up the sugar with the karo syrup with the water similar to your directions and set aside.
I melt the chocolate and add that into the coffee misture, then add in the sugar. Then add in the bourbon vanilla (the best I've found is Pampered Chef Vanilla or Trader Joe's). Let all that cool then add in the vodka and Bourbon. The Vanilla Bean goes in last and let sit until the next day.

I save all my dark beer bottles and purchase corks from Home Depot to fit the bottles. Make sure you boil the bottles first to get any germs out.

After filling, I shake the bottles every day for about two weeks or more and then personal label them with sticky back paper and my own design artwork for that added flair. When Christmas times comes around this stuff is great after two months of fermenting...enjoy!

[lvlcaphoto]

 Here is my Coffeelua Labeled Bottle. Enjoy!  Danielle Watson, Las Vegas, NV

[depotdevoid]

Excellent, added the picture, thanks!  And I'll send you a patch for participating!

[lvlcaphoto]

 Thanks so much for the Patch! My first one!  Dani

[depotdevoid]

No prob Dani!

[depotdevoid]

Fantastic, sounds like a great recipe!  Like I mentioned, I'll go ahead and put up an extra step with user submitted recipes, and yours gets to be first!  If you've got a picture of your personally labeled bottles I'll put that up to.

Thanks for sharing and commenting!

[truenorthd65]

In Canada we use "Fry's" Cocoa.  I don't know if it's available every where, but it's awesome.  I've made coffe liquer before and I've soaked vanilla beans in the final product for several days before straining and bottling.  You could try that.

[depotdevoid]

Thanks for the ideas truenorth.  I've never seen Fry's cocoa, but might have to give it a shot if I ever run across some.  I've don the vanilla bean thing too, but it is kind of expensive.  I make my own vanilla by soaking vanilla beans in rum, it lasts a really long time before the beans start to lose their flavor.

[SienkRJ]

This looks like a pretty good idea. I happen to prefer Black Russians, but all the same store-bought coffee liqueur is awful expensive.  One question: if you're really lazy or really in a hurry could you substitute ready-made syrups for the home-made ones in your recipe?

[depotdevoid]

Thanks Seink.  I've not tried it with store bought syrups, as they're a lot more expensive than making your own.  I've meant to try it for the chocolate syrup though.  I don't see why it wouldn't work . . .

If you do try it with the store bought stuff, let me know how it works out!

[joshcube]

One more thing about thing about vodka vs. grain alchohol.  I haven't tried it myself, but supposedly if you run cheap vodka through a Brita pitcher a few times it makes it as good as top shelf stuff.  It doesn't increase the alcohol content of course, but it filters out all the flavors.  That's what you're really shooting for by using grain alcohol, a truly flavorless alcoholic base to build your concoction upon.

[FamilyGuy2006]

Mythbusters did a test on this and proved it true to a better but still not incredible quality. They also pointed out that all the money spent on brita filters would have paid for the good bottle of booze.

[depotdevoid]

Isn't Mythbusters the greatest show ever?  I have a hard time watching sometimes though, because I get so bitter and jealous over how FREAKING AWESOME that job must be!

[bpfrocket]

I'm not familiar with the brand you say that you like better than Kahlua, but Kahlua and most other coffee liquors don't have any chocolate in them. That might be why you like yours better :D you made it to fit your taste. Kahlua just has a rich, overly sweet, coffee flavor, but no chocolate.
Having said all that - I'm going to try your recipe just as posted and then see where that takes me.
Good job

[depotdevoid]

Interesting, I always assumed there was some chocolate in there . . . I've actually had a hard time tasting the coffee in most liqueurs, which is why I add actual coffee to mine.

Thanks for the info, and I'm glad you liked it!