My step siblings and I have started “Homemade Christmas” in order to save money and be more creative with our Christmas presents. Last year was the first year we did it, we agreed on this mid-December so the gifts were last-minute, but overall we impressed each other. This year, we have had months to prepare our homemade Christmas presents. Some of us are using this time wiser than others. Let’s just say when my brother called me last week to ask if I’ve started my presents yet I wasn’t surprised to hear he had just started thinking about it. I meanwhile, started in October. After getting inspired by a visit to Syracuse I ambitiously set out to to make a coffee liqueur that would impress both my friends and family.
After work one day I went to the Container Store. I had never been there before and OHMYGAWD! This was a whole store dedicated to the type A female. How had I never been here before? I walked down each aisle dazed with a giant smile on my face and a cup of coffee in my hand. Our Container Store used to be a Barnes & Noble so it is connected to a Starbucks (as if there was a way to make this an even better store). I unceremoniously bought their entire shelf of Bormioli Rocco swing-top glass bottles not daunted at all by the amount of coffee liqueur I would be making. Silly girl. This recipe was a giant mess. I managed to make our whole kitchen a sticky fly trap during the filtering process. (Bonus: my kitchen has now been thoroughly scrubbed multiple times this year). But the end product couldn’t be more delicious, and impressive!
4 cups brown sugar
4 cups of sugar
8 cups water
4 vanilla beans
1/2 cup espresso powder
3/4 cup of Godiva chocolate liqueur
1 handle of Smirnoff vodka (or approximately 7 cups)
- In a large stockpot bring sugars and water to a boil.
- Reduce to a low heat simmer and allow to reduce to a syrup consistency, stirring occasionally. This will take 1-2 hours.
- Slice vanilla beans in half long-wise to expose tiny beans.
- Remove sugar mixture from heat and add remaining ingredients.
- Store in stockpot or large container for 30 days.
- Using cheesecloth and funnel filter all coffee liqueur. Note: I filtered mine into the bottles I planned to gift it in, Bormioli Rocco swing-top glass bottles (17 ounces).
- Allow to sit for 7-14 days.
- Using cheesecloth and funnel filter coffee liqueur a second time. (I was amazed how much espresso grounds still remained in the liqueur after the first filtering).
This recipe takes a long time, and the filtering is a sticky mess, but it is absolutely worth it! Absolutely delicious!