Homemade coffee liqueur tastes like a fresh cup of coffee with added depth from rum with just enough sugar to make it great for sipping or mixing—or baking and dessert garnishing. Pick up a pound of our Dogwood Neon espresso and try this out. Be sure to let us know how it goes and save us a a drink!
1/4 cup fine ground
Dogwood Neon espresso
2 1/4 cup water (divided)
1 cup turbinado sugar
1 vanilla bean
1 1/2 cups light rum
- Cold brew the coffee by combining the Dogwood Neon espresso grounds and 1 1/4 cups of the water into a sealable glass jar, shaking it, and then refrigerating the mixture for 12 hours. Strain through a coffee filter into another sealable glass jar.
- Combine the sugar and 1 cup of water in a pot and bring to a boil. Remove from heat and let this syrup cool to room temperature.
- Add cooled syrup, vanilla bean, and rum to the glass jar that contains the coffee. Let that mixture steep for 3 days, then remove the vanilla bean and bottle the liqueur.