Your channel deserves more recognition. I have watched over 20 videos on how to make homemade coffee liqueur. In Russian, English and Spanish (which are the languages I can understand). I did not like all the ones I saw in Russian, they look very simple (at first glance), therefore I do not trust the result. And I liked most of them in Spanish, but none like this one, thank you very much.
You can use this as you would most store bought coffee liqueurs. You also can make this liqueur thicker by substituting a rich simple syrup that has a 2:1 ratio of sugar to water.
I’ve just made this with dark rum, let it sit for 8 days and rum is the dominant taste. I’m going to add more espresso to see if that helps. I’ve got another one brewing with vodka so it’ll be interesting to see the difference. It’s been very enjoyable!!
We have not experienced carbonation or fermentation in our batches. Before consuming, you'll want to verify that it smells like coffee and does not have a vinegar like odor.
Sure! An airtight container just makes it easier to infuse and shake, but you can certainly use whatever container you have available. Thanks for asking!
It would not be as cheap but i think irish or scotch ilay whiskey would be very interesting too. Or you just substitute 250ml of the 750ml rum/vodka for the favourable spirit.
Thanks for the questions! This is stronger than Kahlúa when steeped at least 5 days. As for the simple syrup, it is 1 part hot water and 1 part sugar. You can see the recipe here: ua-cam.com/video/ATUCDvOpDME/v-deo.html
You may use dark chocolate, but not cocoa powder. Keep in mind that even dark chocolate has sugar, so you'll want to slightly reduce the amount of simple syrup you use. Thanks for asking!
Hi Edgar, I'm facing the same issue. I haven't got Cocoa nibs either. Could u pls suggest any alternatives u used? I'm guessing Unsweetened Dark Chocolate might work. What's the total Yield at the end ( How many ml )
We do not recommend using cocoa powder. However, if you cannot find cocoa nibs you may use unsweetened baking chocolate, chopped into small pieces. Thanks for asking!
How much extraction are you getting? I know when I put coffee in a beer, the extraction is so high I pull vegetable flavors out of it when sitting over 30 hours. Do you get those notes in this?
The intensity of the coffee extraction depends on how long the mixture steeps. Unlike your beer coffee, 30 hours will not be enough steeping time for this recipe. If you prefer a milder coffee flavor, then only steep it for 4-5 days. Thanks for the question!
@@ToriztaCantina I get those flavors with cold water/ Cold brew after 30 hours. can you point me towards research to back your claim? really interested in making superior product.
Vegetable flavours? Maybe it's your coffee? Mind you, back when I was homebrewing, I used an espresso maker to extract the coffee, then simply added ~ 1.5 to 2 cups (if I remember correctly) of espresso to a 23L batch of porter or stout just prior to bottling. I never allowed the coffee to steep in the brews, and they all turned out great. If you don't have an espresso machine, I'd recommend grabbing a cheap coffee press to make your extractions.
@@ToriztaCantina I appreciate your answer. I made coffee liqueur before and its freshness lasted almost more than two years but I did not add cocoa nibs. Lately I made some organic pomelo infused moonshine and I am thinking to modify your recipe (instead of using orange peels I will use my moonshine. This stuff smells like a citrus garden) But I am not sure about adding cocoa nibs. Sure it will tase superb but I want it to keep its freshness for a long time. Fresh for 2 months because abv is low or is there any other explanation that I miss? Thank you very much :)
The liqueur will definately last longer than two months, but we only recommend two months since the flavor is best when the liqueur is newer. Something to keep in mind, the cocoa nibs will improve the flavor, but the fat from the nibs will reduce the shelf life. We think the trade off is worth it because of how delicious the liqueur is with the nibs.
Thanks for your question! Simple Syrup is 1 part sugar plus 1 part water added to a saucepan over medium heat. Stir until the sugar is dissolved and then cool. To make simple syrup without sugar, try our recipe for KETO SIMPLE SYRUP (ua-cam.com/video/s2YseaVFQUc/v-deo.html)
You can substitute with any spirit. However, keep in mind that tequila has a very specific flavor, so the coffee and tequila flavors will definitely compete with one another. Thanks for your question!
Hello. Thank you for the video, I will try making. I have a few questions. Is there a difference between adding sugar before and after letting sit? Is letting sit longer going to make a stronger taste? Do you know how much alkohol % will result from proof being used? Like using 40% will be 28% in product or primasprit 95%. Thank you
You can add the sugar based simple syrup before infusing, which is common. We add it after infusing because when using a non-sugar keto simple syrup, it's best to add after infusing the mixture. To your question about the final proof of the mixture, it depends on the proof of the spirit you use, and the amount of other liquids you add to it.
We have not tried aged or dark rum with this recipe, but we're certain it will taste great! If you try it, please let us know how it tastes. Thanks for the question!
Awesome liquer, love it - just making my second batch! One question: Which filter do you use? I used a conventional coffee filter + filter paper however the filter paper clogged every time very fast so it was a very messy fill into filter, wait until clogged, fill back and replqce paper filter…
Great question! Originally we used standard coffee filters, but it took FOREVER to drain. Now we fold up several layers of cheese cloth into about a 12" square. We then place that over our metal funnel and then place the coffee filter over the cheesecloth. This allows us to pick up the cheesecloth and gently squeeze the mixture so that it drains faster. The cheesecloth won't break when you squeeze it and is less messy. Thanks for asking!
Yes you can! For the best result, find a recipe that uses coffee liqueur and simply use this as a direct substitute. Please let us know how your tiramisu tastes!
Cocoa nibs, also known as cacao nibs, are small pieces of crushed, dried cocoa beans. You can find them in many food markets or online retailers, such as Amazon. Thanks for asking!
We have not tried using an alcohol content that high. If you try it, we suggest you sip it in moderation. Please let us know how it works out! Thanks for commenting!
@@ToriztaCantina Hi, it's not so much about sipping in moderation but adding water after the infusion process to balance the alcohol rate (and taste!). When you want to use white alcohol like vodka, 96% alcohol seems like the best choice. This is how good quality limoncello is made for example. But you have to dilute it! Make sure to ressearch the right proportions as well as the type of water that will suit what you're aiming for. Have a nice day!
Great Question! You are definitely not being rick-rolled! The song in this video is Vacay In Fiji Riddim by artist Konrad OldMoney. It is licensed to UA-cam and can be found in the UA-cam Audio Library.
Oh no! What we do to increase the intensity of the coffee flavor is use a dark roast coffee that we roughly grind in a blender. Steeping for the full 14 days will also enhance the intensity of the coffee. Hopefully this will help!
@@ToriztaCantina I already used partly Espresso Beans and partly dark roasted coffee, so I do Not really have a clue what went wrong. But thanks for your quick answer and suggestion!
For the best taste, we recommend using the liqueur within 2 to 3 months. However, if stored away from light in a cool and dry environment, you can extend the shelf life up to 6 months.
![[Bad] - YouTube ВСЁ? (победа VK и прощание с подписчиками)](/img/n.gif)
Your channel deserves more recognition. I have watched over 20 videos on how to make homemade coffee liqueur. In Russian, English and Spanish (which are the languages I can understand). I did not like all the ones I saw in Russian, they look very simple (at first glance), therefore I do not trust the result. And I liked most of them in Spanish, but none like this one, thank you very much.
We're glad you like the video and hope you enjoy the coffee liqueur. Thanks for your support!
Is it works in b-52 shooter and layering cocktails?
You can use this as you would most store bought coffee liqueurs. You also can make this liqueur thicker by substituting a rich simple syrup that has a 2:1 ratio of sugar to water.
This is the best homemade coffee liqueur so far 💕☕️
We're glad you liked it! Thanks for commenting!
I’ve just made this with dark rum, let it sit for 8 days and rum is the dominant taste. I’m going to add more espresso to see if that helps. I’ve got another one brewing with vodka so it’ll be interesting to see the difference. It’s been very enjoyable!!
Please let us know how your expirimenting works out!
Is the syrup only for thickening?
The primary purpose of the simple syrup is to sweeten the liqueur. Thanks for asking!
@@ToriztaCantina Thank you for answering.
Hello, thanks for the recipe! Is it normal for the mixture to produce bubbles? I left it in a cupboard over night and it looks like it's carbonating.
We have not experienced carbonation or fermentation in our batches. Before consuming, you'll want to verify that it smells like coffee and does not have a vinegar like odor.
I don't have a air tight container. Is it okay if I open and stir the admixture everyday?
Sure! An airtight container just makes it easier to infuse and shake, but you can certainly use whatever container you have available. Thanks for asking!
My favourite coffee liquor recipe
Thank you so much! We're glad you like it!
It would not be as cheap but i think irish or scotch ilay whiskey would be very interesting too. Or you just substitute 250ml of the 750ml rum/vodka for the favourable spirit.
So simple....❤❤amazing
Thank you! Cheers!
I think this is stronger than Kahlúa, right? How can i make the syrup? What is that exactly?
Thanks for the questions! This is stronger than Kahlúa when steeped at least 5 days. As for the simple syrup, it is 1 part hot water and 1 part sugar. You can see the recipe here: ua-cam.com/video/ATUCDvOpDME/v-deo.html
Can i avoid the simple syrup and use with rum only
You can skip the simple syrup, but it won't technically be a liqueur, it will be a flavored rum. Still delicious! Thanks for asking!
looks delicious
Thanks for commenting!
Hi! Thanks for the video. Where I live I can’t find cocoa nibs… could I use dark chocolate? Or Hershey’s cocoa powder?
You may use dark chocolate, but not cocoa powder. Keep in mind that even dark chocolate has sugar, so you'll want to slightly reduce the amount of simple syrup you use. Thanks for asking!
Hi Edgar, I'm facing the same issue. I haven't got Cocoa nibs either.
Could u pls suggest any alternatives u used?
I'm guessing Unsweetened Dark Chocolate might work.
What's the total Yield at the end ( How many ml )
excellent video! Running to make some liqueur now!
Thanks! We hope you like it!
Can I use raw cacao powder? It’s hard to get hold of cocoa nibs. Thanks!
We do not recommend using cocoa powder. However, if you cannot find cocoa nibs you may use unsweetened baking chocolate, chopped into small pieces. Thanks for asking!
@@ToriztaCantina thanks for the alternative!
Looks amazing!
Thanks for commenting! You should try it!
How much extraction are you getting? I know when I put coffee in a beer, the extraction is so high I pull vegetable flavors out of it when sitting over 30 hours. Do you get those notes in this?
The intensity of the coffee extraction depends on how long the mixture steeps. Unlike your beer coffee, 30 hours will not be enough steeping time for this recipe. If you prefer a milder coffee flavor, then only steep it for 4-5 days. Thanks for the question!
@@ToriztaCantina I get those flavors with cold water/ Cold brew after 30 hours. can you point me towards research to back your claim? really interested in making superior product.
Vegetable flavours? Maybe it's your coffee? Mind you, back when I was homebrewing, I used an espresso maker to extract the coffee, then simply added ~ 1.5 to 2 cups (if I remember correctly) of espresso to a 23L batch of porter or stout just prior to bottling. I never allowed the coffee to steep in the brews, and they all turned out great. If you don't have an espresso machine, I'd recommend grabbing a cheap coffee press to make your extractions.
How do I store it? (Fridge, freezer)
How long will it last?
This will store at room temperature for about 2-3 months. Thanks for asking!
@@ToriztaCantina or even a few years. Just keep it closed & out of sunlight.
Doing it ! Thanks 😊
Hope you like it!
I can't wait to try this 👍🏽
Thanks for the comment! We hope you like it!
@@ToriztaCantina Thanks for the great content keep up the good work 👍🏽
How long will it last?
The liqueur will maintain freshness for up to two months if stored in a cool, dry place. Thanks for your question!
@@ToriztaCantina I appreciate your answer. I made coffee liqueur before and its freshness lasted almost more than two years but I did not add cocoa nibs. Lately I made some organic pomelo infused moonshine and I am thinking to modify your recipe (instead of using orange peels I will use my moonshine. This stuff smells like a citrus garden) But I am not sure about adding cocoa nibs. Sure it will tase superb but I want it to keep its freshness for a long time. Fresh for 2 months because abv is low or is there any other explanation that I miss? Thank you very much :)
The liqueur will definately last longer than two months, but we only recommend two months since the flavor is best when the liqueur is newer. Something to keep in mind, the cocoa nibs will improve the flavor, but the fat from the nibs will reduce the shelf life. We think the trade off is worth it because of how delicious the liqueur is with the nibs.
Can I use cold brew concentrate instead of hot espresso?
That sounds like a good alternative. Please let us know how it works out!
Seems like it. It's pretty much a cold brew except for the 4oz espresso.
Hmm. Thank you..👌💐
What is simple syrup..
Thanks for your question! Simple Syrup is 1 part sugar plus 1 part water added to a saucepan over medium heat. Stir until the sugar is dissolved and then cool.
To make simple syrup without sugar, try our recipe for KETO SIMPLE SYRUP (ua-cam.com/video/s2YseaVFQUc/v-deo.html)
I have to try. Would I be able to substitute with tequila?
You can substitute with any spirit. However, keep in mind that tequila has a very specific flavor, so the coffee and tequila flavors will definitely compete with one another. Thanks for your question!
Can I use cold brew instead of espresso? If no, why? If yes, how much do I use?
Yes! You may use cold brew instead of espresso. Thanks for asking!
Hello. Thank you for the video, I will try making.
I have a few questions.
Is there a difference between adding sugar before and after letting sit?
Is letting sit longer going to make a stronger taste?
Do you know how much alkohol % will result from proof being used? Like using 40% will be 28% in product or primasprit 95%.
Thank you
You can add the sugar based simple syrup before infusing, which is common. We add it after infusing because when using a non-sugar keto simple syrup, it's best to add after infusing the mixture. To your question about the final proof of the mixture, it depends on the proof of the spirit you use, and the amount of other liquids you add to it.
Have you tried an aged or dark Rum with this?
We have not tried aged or dark rum with this recipe, but we're certain it will taste great! If you try it, please let us know how it tastes. Thanks for the question!
Would you give tutorial how to make cherry liqueur (kirsch) please? Thank you 😊
What a great idea! Thanks for the suggestion!
Hello Marline Did you ever taste a Cherry Liqueur from Denmark called "" Kijafa "" , it is Delicious, and very Rich , thick Cherry Taste .☺
Hi excellent video...could you tell me the shelf life for this ..
This should be fresh for about two months if stored in a cool, dry space. Thanks for asking!
Awesome liquer, love it - just making my second batch!
One question: Which filter do you use? I used a conventional coffee filter + filter paper however the filter paper clogged every time very fast so it was a very messy fill into filter, wait until clogged, fill back and replqce paper filter…
Great question! Originally we used standard coffee filters, but it took FOREVER to drain. Now we fold up several layers of cheese cloth into about a 12" square. We then place that over our metal funnel and then place the coffee filter over the cheesecloth. This allows us to pick up the cheesecloth and gently squeeze the mixture so that it drains faster. The cheesecloth won't break when you squeeze it and is less messy. Thanks for asking!
Mesh filter, then coffee filter, then cotton ball in a funnel.
How long is the infusion supposed to sit before mixing it with the simple sugar?
The minimum infusion time is 5 days. However, if you want a more intense coffee flavor, you can infuse for up to 14 days. Thanks for your question!
I do not have an espresso machine. So how many oz should I use, if I'm using regular coffee?
You should still only use 4 oz. of coffee. Just make sure to make the coffee strong! Thanks for your question!
@@ToriztaCantina Great! Thanks for your quick reply! :)
How bout some specialty coffee but with pour over or immersion technique?
You can use any type of coffee you prefer. Thanks for asking!
Can this be used with a tiramisu? Because if so, you just gave me a great idea!
Yes you can! For the best result, find a recipe that uses coffee liqueur and simply use this as a direct substitute. Please let us know how your tiramisu tastes!
yooooo! I have that exact jar!
Perfect! Now you don't need to shop for one!
How to make Amarula Liquor
We will research this and look into making a video! Thanks for the suggestion!
What is cocoa nibs?
Cocoa nibs, also known as cacao nibs, are small pieces of crushed, dried cocoa beans. You can find them in many food markets or online retailers, such as Amazon. Thanks for asking!
Best recipe
Thanks for your comment!
Good!
Thanks!
Hello! I want to try this recipe, can i use 96% alcohol instead Rum or vodka? Thank you!!
We have not tried using an alcohol content that high. If you try it, we suggest you sip it in moderation. Please let us know how it works out! Thanks for commenting!
@@ToriztaCantina Hi, it's not so much about sipping in moderation but adding water after the infusion process to balance the alcohol rate (and taste!). When you want to use white alcohol like vodka, 96% alcohol seems like the best choice. This is how good quality limoncello is made for example. But you have to dilute it! Make sure to ressearch the right proportions as well as the type of water that will suit what you're aiming for. Have a nice day!
Nice
Thanks for your comment!
Slightly primitive method possibly.....
But does look very good.
Thanks for commenting!
I thought it was made from the coffe shields
Great video, but... Am I being rick-rolled the whole time? What song is that?
Great Question! You are definitely not being rick-rolled! The song in this video is Vacay In Fiji Riddim by artist Konrad OldMoney. It is licensed to UA-cam and can be found in the UA-cam Audio Library.
@@ToriztaCantina Thanks! The chord structure was the same, so it had be confused. I like it though. Nice video!
No final tasting? 🙄
My take on that Recipe tasted like Orange perfum and nothing like coffee :(
Oh no! What we do to increase the intensity of the coffee flavor is use a dark roast coffee that we roughly grind in a blender. Steeping for the full 14 days will also enhance the intensity of the coffee. Hopefully this will help!
@@ToriztaCantina I already used partly Espresso Beans and partly dark roasted coffee, so I do Not really have a clue what went wrong.
But thanks for your quick answer and suggestion!
For how long can you keep it ?
We try to drink the liqueur within 2 months for the best taste and freshness. However, some viewers have had success storing it beyond 6 months.
how long can you store this liqueur ?
For the best taste, we recommend using the liqueur within 2 to 3 months. However, if stored away from light in a cool and dry environment, you can extend the shelf life up to 6 months.
@@ToriztaCantina thank you