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Lavazza
Coffee liqueur

Coffee liqueur

For something a little different after lunch

PRINT THE RECIPE
DIFFICULTY
Medium
A coffee break enlivened by a coffee liqueur, for a tasty finish to lunch and dinner.

PREPARATION

 

Sugar syrup

 

To make the syrup, simply combine sugar and water in a pan, bring to a boil and boil for 9 minutes.
Weigh 250 g (8.8oz) of this syrup and combine with flavoured alcohol.

 

Liqueur

 

Let the vanilla and ground coffee infuse in the alcohol for 7 days.
Filter this infusion with a cloth or paper filter—which you have previously soaked in water and squeezed dry—using a fine or large mesh strainer.
Make an espresso
Combine the sugar syrup (250 g) (8.8oz) with alcohol.
Add espresso and then water to lower the alcohol content.
Let cool to room temperature.
Pour into a bottle and place in the freezer.
Once cooled, the liqueur is ready to be served!

INGREDIENTS
For a bottle


  • FOR THE SUGAR SYRUP
  • 250ml (8.5fl oz) water
  • 250g (8.8oz) cane sugar
  • FOR THE RECIPE
  • 250g (8.8oz) 95° alcohol
  • 100ml (3.4fl oz) espresso
  • 25g (0.9oz) coffee powder
  • 150ml (5fl oz) water
  • 2 vanilla sticks
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