Ingredients
1 lb roasted coffee beans
1 liter white rum
1 lb sugar
2 cups water
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Coffee liqueur — espresso martini, White Russian, tiramisu, baking
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Built-in grinder + PID temperature — cafe-quality espresso at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Coffee liqueur — espresso martini, White Russian, tiramisu, baking
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Built-in grinder + PID temperature — cafe-quality espresso at home
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Set a few coffee beans aside, then place the rest of the coffee beans into the rum and allow them to infuse for eight days. Place the sugar in a small saucepan and add the 2 cups of water. Bring to a boil, and cook until you have a thin syrup. allow syrup to chill. Add the syrup to the coffee mixture, and mix well. Pour the liqueur off into small decorative bottles. Add a few coffee beans to each bottle and allow the liquer to age 3 weeks or longer before seving in tiny cordial glasses as an after-dinner drink.