I just made a second liter of my Mexican Coffee Liqueur. It isn't Kahlua or Tia Maria because it is made with tequila. So easy to make and it was WAY better with my own coffee concentrate instead of the store-bought stuff shown above. If this gets better with age.....wow....... because it is incredible right now. Liquor bottles in this house can last for years. Several were just about empty. They are being cleaned and filled up with Mexican Coffee Liqueur! Here's the recipe I created inspired by you Foam.
Mexican Coffee Liqueur
The coffee concentrate makes about 3 cups.
Final result is 20% alcohol if using an 80 proof tequila.
Ingredients for Coffee Concentrate
3/4 cup course ground Italian Dark Roast coffee
3 1/2 cups tepid water (85°F)
Ingredients for 750 ML bottle
2 cup Italian Coffee Concentrate
1 cone Mexican Sugar Cone (available at Winco Foods or any Mexican Mercado)
1 cup Reposado Tequila
1 1/2 caps Vanilla Double Extract
Ingredients for 1 Liter bottle
2 1/2 cups Italian Coffee Concentrate
1 cone Mexican Sugar Cone
1 1/4 cup Reposado Tequila
2 caps Vanilla Double Exract
Directions for coffee concentrate
1. Add the ground coffee to a four cup coffee press. Slow pour in the water to get the grounds completely wet. The coffee will float on the top of the water. Then cover with plastic wrap and seal. Set it on the counter for 24 hours. Stir a couple of times during the brewing time to ensure the coffee is exposed to the water.
2. After 24 hours remove the plastic wrap and slowly put the plunger in the press. Push the press down slowly, avoiding any spills. Then put a coffee filter in a funnel and pour the coffee concentrate through the coffee filter into a container you can store in the refrigerator. Store for up to a week until ready to use.
Directions for the Mexican Coffee Liqueur
1. In a sauce pan combine coffee concentrate and Mexican sugar cone. Warming the cone for 30 seconds in the microwave helps it dissolve more quickly. Heat the concentrate/sugar until the sugar has gone into solution. Remove from heat. Allow to cool. Check the coffee for solids. Sometimes the Mexican sugar can have chaff in it. If that's the case pour the sweetened coffee concentrate through a coffee filter in a funnel into a container then into a bottle.
2. Add tequila and vanilla. For 1 liter bottle, add equal amounts of coffee and tequila to top off. Shake bottle to mix well.