Title: Coffee Liqueur
Categories: Beverages
Yield: 4 Servings

2 c Distilled or filtered water
2 c Sugar
1/2 c Instant coffee powder
1 1/2 c Vodka
1/2 Vanilla bean;, split and
-chopped
1/2 ts Caramel coloring; optional

In a saucepan, boil water with sugar until the sugar is dissolved. Turn off
heat. Slowly add instant coffee; stir until dissolved. Cool thoroughly.

In a jar, add the coffee mixture to the vodka with the vanilla bean. Seal
tightly. Let sit in a cool, dark place for 3 weeks, shaking vigorously each
day. Strain through a paper coffee filter and discard solids. Add caramel
coloring if desired. Use a funnel to pour liqueur into sterilized gift
bottles. Close tightly with corks or screw-on caps. Makes 4 (8 ounce)
bottles.

Note: Prep time does not include the 3 weeks for the liqueur to mature.

NOTES : This coffee liqueur is often called Mexican Kahlua or Jamaican Tia
Maria. Reprinted in The Sacramento Bee October 1, 1997.
Recipe by: Gourmet Gifts by Dona Z. Meilach

Posted to MC-Recipe Digest V1 #822 by Crane Walden on
Oct 1, 1997