Hey everybody! Welcome back to my channel.
Today we’re making coffee liqueur so it’s kind of like Kahlua or Kamora. The
you know off-brand version, but one of my favorite drinks is a White Russian and
coffee liqueur is a main ingredient so we’re making that at home our own recipe.
Stick around I’m gonna show you how we make it. Now there’s all kinds of coffee
liqueur recipes out there but today the one we’re using is four cups of boiling
water, two cups of white, sugar 2 cups of dark brown sugar, about 1/2 a cup of
instant coffee, one vanilla bean and three cups of vodka. And just to avoid all
confusion I’m actually doubling the recipe so I want to make two times as
much just so when you see the measurements it’s not confusing to you.
So here’s our ingredients as I mentioned 4 cups of water, 2 cups of white sugar, 2
cups of dark brown sugar, about 1/2 a cup of instant coffee, 1 vanilla bean and 3 cups
of vodka. So let’s get this water boiling and we’ll get this recipe started. So
let’s go ahead and get our brown sugar in here first 4 cups
brown sugar you want to stir this quick cause we don’t want it to burn. So the
brown sugar is about dissolved here, and we’re gonna go ahead and add our white
sugar and stir it and again you’re gonna want to just keep stirring until this is
dissolved. You can kind of tell when it’s dissolved because you can feel it in the
bottom of the pan. I can still feel a little plus by
bringing it up you can you can see just a little bit of graininess on that spoon,
so it’s not quite dissolved yet. Okay so I think we have our sugars dissolved
here. Like I said once we have the sugars dissolved, again this recipe is doubled
so we’re gonna add about one cup of instant coffee and stir it in. I imagine if we
tasted this right now this is pretty sugary tasting coffee, but of course
that’s kind of what coffee liqueur is. Sugary tasting coffee alcohol. Alright
now that all our coffee is dissolved we’re gonna go ahead and let this coo and
we’ll finish out the recipe. Now while we’re letting the mixture cool we’re
gonna go ahead and get our vanilla beans ready and I say beans because the
original recipe calls for one bean but we’re doubling it so we’re gonna do two
beans. So I’m gonna cut the vanilla beans in half then what I’m gonna do is cut
them lengthwise because this recipe calls for scraping out the insides of
the vanilla bean and we need to cut them in half to be able to do that. To cut
these all lengthwise here and I’ll show you what these look like. You can see the
vanilla beans right in here see when you open it up all that goodness right in
there and we’re gonna see that oh look at that I’m gonna scrape that all out
and add to this mixture. And what we’re gonna do is just take a toothpick and
kind of smash it and you can see all the vanilla that we’ve pulled out of there.
It doesn’t look like much but that is unbelievable potent flavor right there.
So we’re gonna go ahead and do the same thing with the rest of these. So we got
all the vanilla out of the beans. Our mixture is cooled down so the vanilla
that we extracted from the beans is right here. I added just a little bit of
vodka so that we could break it up a little. So we’re gonna add that in here.
Two vanilla beans extract from middle we’re gonna mix it
right in here and since we doubled this recipe we have six cups of vodka. So
we’re just gonna go ahead and pour the vodka in and mix it all around. Now most
coffee liqueur if you actually look at the side of the bottle it’s between 25
and 30 percent which again if you do the math here. So we had 8 cups of water
8 cups of sugar and 6 cups of vodka so if you kind of do the math that does
work out somewhere between 25 and 30 percent alcohol. This basically is done
so before we bottle this we’re definitely gonna taste it.
Look at that. It’s about the right consistency if you’ve ever bought coffee
liqueur. That it’s thick but, Mmmm man that’s that’s pretty good right there. I
think you could enjoy this over just a couple ice cubes. Tthis is pretty tasty.
Looking forward to seeing what this is like in two weeks. So we’re gonna go
ahead and get this bottled. I’m gonna put them in these big bottles right here wait two
weeks and see how it turns out. But I’m might make myself a White Russian right
now. So as always, I appreciate you tuning in here, please go ahead and click that
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