Coffee Flavored Liqueur Recipes

Steps:

• In a saucepan, combine brown sugar, water and instant coffee. Bring to a boil, then let simmer 15 minutes. Remove from heat, and cool completely.
• When coffee mixture is completely cool, stir in vanilla and vodka. Pour into dark colored bottles, and store in the refrigerator.

Steps:

• Bring 2 cups of water to a boil in a saucepan. Stir in sugar and coffee. Reduce heat to low and stir until sugar and coffee dissolve. Remove from heat. Let stand for 1 hour or until cool.
• Stir vodka into coffee mixture and then pour into a large jar, scrapping in the seeds from the vanilla bean and then toss in the bean halves into the jar too, stirring to blend. Cover. and let stand at room temperature for at least 3 weeks or up to 6 weeks.
• Discard vanilla bean halves before serving.

Steps:

• In a saucepan, combine sugar, water and instant coffee. Bring to a boil, then let simmer gently for 1 hour. Remove from heat, and cool completely.
• When mixture is cool, Stir in vodka. Place vanilla bean in bottle and fill with coffee/vodka mixture. Allow liqueur to set for 4 to 6 weeks after preparation.

Steps:

• Pour coffee into 8 mugs.
• Add 1 Tbsp. liqueur to each mug; stir.

Steps:

• In a saucepan over medium heat, combine water, sugar, vanilla and ground coffee. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Allow to cool, then remove grounds through a strainer.
• When cool, stir in vodka. Pour into a liquor bottle, and keep in a cool place.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar.
• Gradually add eggs and coffee mixture while mixing.
• Sift together the flour,cocoa,baking soda,and salt,Stir into the creamed mixture.
• Finally, stir in the chocolate chips.
• Drop dough by rounded tablespoonfuls onto a cookie sheet.
• Cookies should be at least 2 inches apart.
• Bake for 23 to 25 minutes.
• Immediately transfer cookies to cooling rack after baking.
• These keep well at room temperature or refrigerated.

Steps:

• Place cream cheese, sour cream, brown sugar and coffee-flavored liqueur in a medium bowl.
• Blend together with an electric mixer until smooth.
• Fold in thawed frozen whipped topping.
• Chill in the refrigerator until serving.

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter. Pour over crust.
• Bake 1 hour and 5 min. to 1 hour and 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Steps:

• Preheat oven to 350F degrees. Lightly grease an 8-inch round cake pan. Line the base and sides with parchment paper.
• Place the nuts on a baking tray and roast for 5-10 minutes, or until golden. Rub the nuts vigorously in a clean dish towel to remove hazelnut skins. Place the nuts in a food processor and process until finely ground.
• Transfer the ground nuts to a large bowl. Add in flour and 1/2 cup of the sugar. Mix well.
• In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add in the remaining sugar, beating until the mixture is thick and glossy and the sugar is dissolved.
• Fold the nut mixture, a third at a time, into the egg mixture using a metal spoon. Spoon the mixture into the cake pan and smooth the surface.
• Bake for 35-40 minutes, or until top springs back when touched. Allow to cool in the pan.
• Make the Coffee Cream: Combine the water and coffee in a small container or mug. In a small mixing bowl, beat the butter until light and creamy. Gradually pour in the melted chocolate, beating until well combined. Add in the confectioners sugar and the combined water and coffee. Beat until smooth.
• Assemble the Gateau: Turn the cake onto a flat working surface. Using a sharp serrated knife, carefully cut the cake horizontally into three layers. Use the top layer as the base of the gateau.
• Brush the first layer with half of the liqueur. Spread with one fifth of the coffee cream.
• Place the second cake layer on top. Brush with the remaining liqueur and spread with one quarter of the remaining coffee cream. Place the remaining layer on top.
• Spread top and sides of the cake with the remaining coffee cream.
• Decorate the top of the cake with the chocolate buttons (if using). Dust the top of the cake with the confectioners sugar.
• Refrigerate for 1 hour, or until firm.
• NOTE (If you want to make the chocolate buttons for the top of the cake): Make chocolate buttons by melting 5 oz chocolate melts. Line two baking trays with baking paper. Place half the chocolate in an icing bag. Pipe small chocolate buttons onto the trays. Tap the trays lightly to flatten the buttons. Allow them to set. Peel off paper and use them to decorate the cake.