Homemade Coffee Liqueur (Copycat Tia Maria^TM)

Name: Homemade Coffee Liqueur (Copycat Tia MariaTM)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (105 g) sugar; 2 tbsp (30 ml) water; 1/2 cup (105 g) brown sugar; 2 cups (500 ml) vodka; 1 cup (75 g) medium-dark roast coffee beans

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Preparation 10 min
Cooking 10 min
Waiting 12 h
Other 5 min
Servings 4
Makes 2 cups (500 ml)

This recipe for DIY Tia Maria is great on ice, in a cup of coffee or in a cocktail like a White Russian.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Categories

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Ingredients

- 1/2 cup (105 g) sugar
- 2 tbsp (30 ml) water
- 1/2 cup (105 g) brown sugar
- 2 cups (500 ml) vodka
- 1 cup (75 g) medium-dark roast coffee beans

coffee beans<\/a> ","uri":"","substitutes":[],"isInFlyer":false}],"description":""}],"preparationGroups":[{"id":164192,"groupOrder":1,"preparations":[{"id":631738,"description":"In a small pot over medium-high heat, heat the sugar and water until a golden caramel forms, about 8 to 10 minutes. Pour the caramel out onto a baking sheet lined with a silicone mat or parchment paper. Let cool completely. Break the caramel into small pieces.","preparationOrder":1},{"id":631739,"description":"In a 4-cup (1 litre) glass jar, combine the brown sugar, vodka, coffee beans and caramel pieces. Tightly seal the jar. Vigorously shake for 5 minutes or until the caramel is almost completely dissolved. Let infuse for 12 hours at room temperature. Strain the mixture. The coffee liqueur will keep for 3 months in a glass jar at room temperature. Serve over ice, in coffee or in a cocktail (such as a White Russian).","preparationOrder":2}],"description":""}]}">

Preparation

- In a small pot over medium-high heat, heat the sugar and water until a golden caramel forms, about 8 to 10 minutes. Pour the caramel out onto a baking sheet lined with a silicone mat or parchment paper. Let cool completely. Break the caramel into small pieces.
- In a 4-cup (1 litre) glass jar, combine the brown sugar, vodka, coffee beans and caramel pieces. Tightly seal the jar. Vigorously shake for 5 minutes or until the caramel is almost completely dissolved. Let infuse for 12 hours at room temperature. Strain the mixture. The coffee liqueur will keep for 3 months in a glass jar at room temperature. Serve over ice, in coffee or in a cocktail (such as a White Russian).

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Homemade Coffee Liqueur (Copycat Tia MariaTM)