With its intense aroma and strong taste, the coffee liqueur is one of the most beloved liqueurs in the world.
Its origins date back to the unification of Italy, which took place in the 1860s. Thanks to the intuition of Ugo Borghetti, the Italian owner of Caffè Sport, this winning combination of alcohol and coffee was created and served for the first time to passengers during the inauguration of a railway line.
To prepare this delicious recipe, we suggest using blends such as Qualità Rossa. A balanced and full-bodied espresso, born from the union of a natural Brazilian Arabica and Robusta.
FOR THE SUGAR SYRUP
250 ml (8.5 fl oz) water
247 g (8.7 oz) brown sugar
FOR THE RECIPE
257 ml (8.7 fl oz) Alcohol 95°
95 ml (3.2 fl oz) espresso coffee
20 g (0.7 oz) coffee powder
150 ml (5.1 fl oz) water
2 vanilla pods
PREPARE THE SUGAR SYRUP
1. Combine the sugar and water in a saucepan.
2. Bring to a boil and let it simmer for 9 minutes.
PREPARE THE LIQUEUR
1. Let the vanilla and the coffee powder infuse in the alcohol for 7 days.
2. Filter the liquid obtained with the help of a paper towel or filter, previously wet and squeezed out, or using a fine or large mesh sieve.
3. Prepare the espresso coffee.
4. Combine the sugar syrup (247 g, 8.7 oz) with the alcohol.
5. Add the espresso and then a little water to lower the alcohol content.
6. Allow the beverage to cool at room temperature.
7. Bottle and place in the freezer.
Once cold, the liqueur is ready to be enjoyed!