I’ve been itching to share this recipe for coffee liqueur with you for months, literally. This recipe is a one month process, and I started early so you’d have just enough time to make this for holiday gifts. I admit, I can find myself stressing about the holidays in the middle of the summer. I turn into a baking queen but with everything to do during that time of year, I often run out of time. One thing I can get a jump on is homemade gifts. I didn’t get to do a lot of canning this year since we went through the home buying process, so I decided to try my hand at making home made coffee liqueur. Having a wonderful supply of home made gifts is a must for me. I know I’ll always have something on hand, not only around the holidays but for a house warming or thank you gift.

So, why is coffee liqueur awesome? Cause you can put it in hot chocolate. Just sayin’. You can pour a little over a chocolate cake or sneak a little in your weekend brunch coffee as well. Let’s just say it’s a good thing to have around, and something people will be happy to receive it.

Coffee Liqueur Recipe

Make this recipe in two steps, steeping and cooking. Makes 4 to 5 1 quart jars.

Step 1: Steeping

• 3 bottles (1.75 Liters) vodka (I used an average priced vodka, nothing fancy)
• 3 pounds whole espresso beans
• 3 vanilla beans, split in half*

1. Combine ingredients in glass vessel(s). I used several  large mason jars and divided the ingredients equally.
2. When adding vanilla beans, slice open lengthwise and scrape to loosen inside goodness.
3. Leaving lids off jars, cover with cheese cloth and secure with rubber band or kitchen twine.
4. Set aside to steep in a cool, dry place for 1 month.
5. Check on your jars in 4 weeks, and top off with vodka if necessary.

* If you don’t have vanilla beans substitute 1 bean for 1 tablespoon of vanilla extract

Step 2: Cooking

• 5 cups sugar
• 5 cups water
• dash of salt

1. Give your steeped liquid a little stir to loosen up settled beans.
2. Prepare a sieve by lining with two layers of cheese cloth and strain steeped liquid. This will remove most of the espresso bean residue. Set strained liquid aside.
3. Combine water and sugar in large stainless steel pot, and gradually bring to a boil. Your essentially making a simple syrup. Make sure this boils and all sugar is well dissolved. You’ll notice the liquid turn from hazy white to clear as the sugar dissolves.
4. Add in strained, steeped liquid and bring to a light boil. Don’t boil for too long or the alcohol will start to burn off.
5. Decanter into pretty bottles or mason jars. Shelf stable for 1 year.

Important advice: Despite how attractive roasting those vodka soaked espresso beans may be, don’t put them in your oven. They will explode. Believe me, I tried.