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Step 5Recipe(s)
Here's where you get to be creative. Like I mentioned in a previous step, the nice thing about doing a big batch like this is you get to experiment from bottle to bottle until you find a recipe that's just right for you. As you can see from the coffee/syrup stained scrap of paper below, I've gone through many different versions of this recipe and I'm still trying to perfect it.
Here are my two latest recipes in their current form. Both will give you an alcohol content of around 16%.
Ian's Mexican Mocha Coffee Liqueur
This coffee liqueur's flavor was based somewhat on the Kakatua that I loved so much, and also on an insanely delicious milkshake I once had at a coffee shop in Portland. It's a bit too sweet for some, but it goes well in a White Russian or just over ice with some milk, or even drizzled over ice cream.
Shianne's Extra Chocolate Coffee Liqueur
Having less sugar and less coffee flavor, this coffee liqueur is more versatile for mixing, and works very well for a lighter and less sweet White Russian. If you make this recipe you'll want to make a lot less vanilla syrup and a lot more chocolate, and you won't need nearly as much coffee.
If you come up with your own recipe, post it in the comments section or send it to me, and I'll add another step for user submitted recipes!
Here are my two latest recipes in their current form. Both will give you an alcohol content of around 16%.
Ian's Mexican Mocha Coffee Liqueur
| Alcohol | 4 oz |
| Vanilla syrup | 9 oz |
| Chocolate syrup | 2.5 oz |
| Cinnamon sticks | 1/2 per bottle |
| Coffee | Top off bottle |
This coffee liqueur's flavor was based somewhat on the Kakatua that I loved so much, and also on an insanely delicious milkshake I once had at a coffee shop in Portland. It's a bit too sweet for some, but it goes well in a White Russian or just over ice with some milk, or even drizzled over ice cream.
Shianne's Extra Chocolate Coffee Liqueur
| Alcohol | 4 oz |
| Vanilla syrup | 4 oz |
| Chocolate syrup | 5 oz |
| Coffee | 4 oz |
| Water | Top off bottle |
Having less sugar and less coffee flavor, this coffee liqueur is more versatile for mixing, and works very well for a lighter and less sweet White Russian. If you make this recipe you'll want to make a lot less vanilla syrup and a lot more chocolate, and you won't need nearly as much coffee.
If you come up with your own recipe, post it in the comments section or send it to me, and I'll add another step for user submitted recipes!
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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!
Thanks for sharing and commenting!
Thanks for the comment!