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Coffee Cream Liqueur

Extract from Artisan Drinks • By Lindy Wildsmith • Published by Jacqui Small


$ $ $ $ $
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Artisan Drinks
This is the perfect end to a meal. Add cream if you like a cream liqueur but leave it out if you prefer a stronger one. Make this liqueur anytime of year.

Makes 1 litre (35 fl oz)

Posted by Creative Publishing international Published See Creative Publishing international's 96 projects » © 2022 Lindy Wildsmith / Jacqui Small · Reproduced with permission.
  • How to make a liqueur. Coffee Cream Liqueur - Step 1
    Step 1

    Scrub the lemon and finely pare the rind with a potato peeler and put in the wide-necked preserving jar with the coffee and the rum, and leave to stand for 1 week.

  • Step 2

    Add the sugar and shake well to dissolve the sugar. Leave for 7 more days, shaking twice daily.

  • Step 3

    Strain through a sieve lined with a piece of fine muslin into a bottle, seal and leave for 3 months.

  • Step 4

    When ready to serve add the cream to the bottle, shake and serve.
    Store in the fridge or in a cool place. Bring to room temperature and shake the bottle well before serving.

  • Step 5

    Making & keeping: Make any time of the year. Macerate for 2 weeks. Mature in bottle for 3 months. Keeps indefinitely until cream is added. Once cream is added it keeps 6 months in the fridge.

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Sarah W.
Sarah W. · London, GB · 48 projects
Oooooh perfect for my sister! She loves coffee cream liqueur. I think that I might have to make some for her birthday :-D
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