The invigorating scent of coffee isn’t just for early risers. Coffee liqueur serves as a delightful after-dinner drink or adds a bold earthy touch to your cocktails.
If crafting your drinks is your thing or you’re vegan, this recipe is perfect for you. Many commercial coffee liqueurs, like Kahlua, use bone char in sugar processing, making them non-vegan.
Create your own coffee liqueur from home! With some patience and planning, it only involves a few minutes by the stove, transferring to a jar, and occasional shaking over a few weeks.
Once complete, you can make a vegan white Russian anytime!
What is Coffee Liqueur?
A liqueur is a sweetened liquor with added sugars and flavors. Here, coffee beans are infused in aged rum, then mixed with simple syrup and vanilla extract.
Ingredients and What Makes It Vegan
This vegan coffee liqueur uses aged rum, arabica coffee beans, vegan dark brown sugar, water, and vanilla extract.
The type of sugar determines this liqueur’s vegan status—all other ingredients are free from animal products. Did you know sugar isn’t always vegan?
Many sugars are filtered using bone char, making them unsuitable for a vegan diet, as with most commercial coffee liqueurs. This practice dates back to the 19th century.
Vegan sugar is accessible and might already be in your cupboard. Check online if your sugar is vegan. Organic sugar is typically vegan-friendly.
Vanilla extract ensures consistent flavor and control over flavor nuances in subsequent batches. Start with the minimum and adjust by 1/4 teaspoon increments if desired.
When crafting the simple syrup, avoid making it too rich or thick. Aim for a liqueur consistency, not syrup; a one-to-one syrup ratio achieves a smooth mouthfeel.
How Do You Use It?
Primarily, coffee liqueur is used in White Russians, which can be made vegan by substituting cream with coconut cream or similar dairy alternatives.
Many supermarkets offer alternative milk products designed for coffee and cream-based recipes. Coffee liqueur also shines as an after-dinner drink over ice. But there’s more!
Incorporate it into an Espresso Martini, switch it for sweet vermouth in a Negroni, or complement bourbon in an Old Fashioned. Discover new depths with its bold vanilla and caramel tones.
Tips and Tricks for Making Homemade Coffee Liqueur
To avoid forgetting your liqueur aging in the pantry, set a calendar reminder. This is especially helpful if you often have multiple ongoing projects.
Be cautious when straining the beans from the rum. Treat it like brewing coffee—use a coffee filter!
Prefer using a nut milk bag for straining, or use a folded cheesecloth with a mesh strainer. If any beans remain, strain again—no one wants to sip a cocktail and bite into coffee beans!
Variations, Swaps, or Substitutions
Dark brown sugar adds rich caramel flavors with earthiness and sweetness.
Opt for light brown sugar for a softer caramel taste. If avoiding molasses, consider granulated sugar, which results in a sweeter liqueur—may need an extra 1/2 teaspoon of vanilla.
Storage
Store homemade liqueurs and infusions in the fridge for longevity. This Coffee Liqueur can last up to a year when refrigerated in an airtight container.
More Perfect Coffee Recipes
Please note that the liqueur requires a three-week steeping time before consumption.
Cook Mode
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1 1/2 cups coarsely ground Arabica coffee beans
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2 cups aged rum
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1 cup vegan dark brown sugar
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1 cup water
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1/2 teaspoon vanilla extract
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Place ground coffee and rum in container and shake:
Combine ground arabica coffee beans and rum in an airtight container with a tight seal, a large mason jar works perfectly.
Shake gently and store in a cool, dark place for three weeks, gently shaking the jar every few days.
Elana Lepkowski -
Strain coffee liqueur:
After the infusion is ready, strain the mixture using a nut milk bag or coffee filter, squeezing the bag or filter to extract all of the liquid. Discard coffee beans and set aside.
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Make simple syrup:
Combine the brown sugar and water in a small saucepan over medium-high heat, whisking constantly to dissolve the sugar. Once the sugar is dissolved and it barely reaches a boil, turn off the heat, and set aside to cool slightly.
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Finish coffee liqueur and store:
Whisk the vanilla extract into the brown sugar simple syrup. Pour the coffee-infused rum into the simple syrup and stir to combine. Pour liqueur into a clean airtight container like a swing-top bottle. Seal and refrigerate until ready to use.
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| Nutrition Facts (per serving) | |
|---|---|
| 87 | Calories |
| 0g | Fat |
| 11g | Carbs |
| 1g | Protein |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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