Ingredients
120 g of coffee beans
250 ml boiling water
250 ml alcohol
2 vanilla
cold syrup 300 g of sugar and 150 ml water
Method
Toasted and finely crushed coffee beans are covered with boiling water. The Court held tightly closed several times during the day shake. After 2-3 days add alcohol and vanilla. After 3-4 days strain. Add cold sugar syrup. finished liqueur is filtered several times to completely clear. Store in tightly sealed bottles.
Containers:
Difficulty
Average
Tested
0 users
Comments
Ina, alcohol - pure alcohol, you mean ?!
Yes, 95 degrees alcohol. With water pouring coffee and the syrup is reduced degrees.