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The Holidays are quickly approaching us..... are you ready for your favorite cocktails? A little eggnog and rum or coffee, berries and vodka...
Do you love coffee and liqueur.....I do! Have you tried mixing them up...... I have and its not hard! This site share recipes and mixers for cocktails involving coffees. Add some chocolate, cinnamon, orange peel, whipped cream on top to give it that extra kick!
Where did coffee come from... ever wonder? Need a little history on coffees and liqueurs just for fun, this site provides that.
Experiment..... Find your unique flavor and go with it. No need to be an extpert, just need the willingness to try something new. You may never know what you may create. ENJOY Brewing!!
Cindy DeKeyzer
Blog
cedekey11_yahoo.com
Mocha Secret Recipes
Coffee - brewed beverage, dark in color possessing different stages of acidic flavors. Coffee is drieved from roasted beens, which are found in specific trees located in over 70 countries. A majority of the bean producers are in Latin America, Southeast Asia, South Asia and Africa. Coffee was introduced aprroxiametly in the 15th centery and originated from Ethiopia.
Coffee is the power house of all drinks by providing over millions of consumers with the caffinated engertic powerful flavors and aroma.
Coffee can be served as:
Cocktails with a punch - Recipes
Liqueur - an alcholoic beverage of your choice that has been flavored, bottled with added sugars. Normally Liqueurs are sweet and are not typically aged for long time but are rested to allow the flavors to set it.
The main difference between liqueurs and spirits is the added sugars.
Liqueurs can be served:
List of Popular and Hard to find Liqueurs
Abisante
Absinthe
Advocaat
Amaretto
Amer Picon
Aperol
Averna
Barenjaeger
Benai
Blackberry
Butterscotch
Cacao Mit Nuss
Campari
Chambord
Chartreuse
Cherry
Cointreau
Crème d Abricots
Creme d Almond
Crème de Bananes
Crème de Cacao
Crème de Cafe
Crème de Cassis
Crème de Cerise
Crème de Framboise
Creme de Menthe
Crème de Noyaux
Curacao
Damiana
Domaine de Canton
Drambuie
Dubonnet Blanc
Dubonnet Rouge
Ecstasy
Frangelico
Galliano
Ginger
Gingerbread
Godiva
Grand Marnier
GranGala Triple Orange
Hpnotiq
Irish Cream
Irish Mist
Jagermeister
Loft Lavender Cello
Lemoncello
Lychee
Maraschino
Midori
Navan
O-Cha
Ouzo
Pomegranate
Patron XO Café
Peach
Peppermint Schnapps
Pernod
Pimento Dram
Pimms Cup
Pineapple
Pumpkin
Raki
Reishu
St. Germain
Sambuca
Sloe gin
Southern Comfort
Strega
Sylk Cream
Tangerine
Tequila Rose
Triple Sec
Tuaca
TY KU
VeeV Acai Spirit
Check out the Recipes Tab for mixer receipes ideas for mix and matching your coffees and liqueur.
In the mean time if you have any ideas or suggestions please don't hesitate to ping me with them.
Kick back and just have fun mixing!!!
Recipes - Copy Cat Cookbook
Cook your favorite dishes from
famous restaurants right in your own kitchen.
Coffee Liqueur - Straight-up
4 cups white sugar
4 cups water
3/4 cup instant coffee granules
2 tablespoons vanilla extract
4 cups vodka
In a 3 quart saucepan over medium heat, combine the sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, stir in instant coffee, and allow to cool.
When cool, stir in vanilla extract and vodka. Pour into clean bottles. Close bottles tightly, and store in a cool dark place.
Coffee Liqueur - Sophisticate
1 cup brown sugar
1-1/2 cups sugar
2 cups water
1/2 cup instant coffee crystals
3 cups vodka
5 tsp. vanilla extract
10 whole coffee beans
In a heavy saucepan, combine the sugars and water and mix well to blend. Bring to a boil over medium high heat, stirring frequently. Reduce heat to low and simmer until the mixture forms a syrup, about 5 - 7 minutes.
Add coffee crystals and stir well with a wire whisk until crystals are dissolved and the mixture is smooth. Remove pan from the heat and cool completely.
Then add vodka, vanilla extract, and coffee beans. Pour the liqueur into a half gallon glass bottle. Cover tightly and let mature for at least two weeks. You can pour this mixture into pint jars if you wish to give as gifts. Be sure to put storing instructions on any gift bottles. Store in a cool dark place.
White Russian
2 oz Smirnoff® vodka
1 oz coffee liqueur
light cream
Pour vodka and coffee liqueur over ice cubes in an
old-fashioned glass. Fill with light cream and serve.
1 cup (2.4 dl) espresso coffee (or strong South American coffee)
1 cup sugar
2 cups vodka (40-50% or 80-100 proof)
1/2 vanilla bean split lengthwise
Make a fresh brew of espresso coffee or strong coffee of a similar type. Add the sugar. After cooling, add the vanilla bean and vodka. Transfer to a bottle. After 2-4 weeks strain, remove the vanilla bean and transfer to a new bottle.
You may substitute half a cup of vodka with brandy to obtain a slightly different flavor.
3/4 cup espresso or strongly brewed coffee
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon vanilla
3/4 cup vanilla vodka
1 pint coconut milk ice cream
Toppings: Nuts, fresh or frozen fruit, coconut, chocolate chips
Directions:
Brew espresso or strongly brewed coffee to your machine's specifications. Add brewed espresso to a sauce pan with sugar and vanilla and bring to a boil. Stir and be sure the sugar dissolves. Let simmer for a few minutes and remove from heat. Don't overheat or the espresso may burn.
When completely cool, add in the vodka and stir to combine.
Set toppings out in small bowls. Serve ice cream in a martini glass and top with a few spoonfuls of coffee liqueur and any toppings you prefer. Any leftover coffee liqueur can be stored in a glass container.
2 cup water
1¾ cup sugar
¼ cup coffee (granules)
1 bottle vodka (700ml)
1 split vanilla bean
1 star anise
1 cinnamon quill
4 cloves
2 strips orange peel
½ tsp allspice berries
Bring water to simmer, stir in sugar and simmer for 4 minutes. Dissolve coffee granules. Simmer for 3 more minutes. Remove from heat and allow to cool for 10 minutes then stir in the vodka. Half the vanilla bean and add with remaining spices into a 2 Liter jar. Pour in your coffee/vodka mixture, cover tightly and let sit for 2 weeks. Pour the liqueur into bottles and secure with a tight fitting top. Ready to enjoy.
1st:
While traveling through Ethiopia "Yemenites Sufi mystic Ghothul Akbar Nooruddin" he observed a unusual energetic bird and noted him eating bright red berries. Out of curiosity he tried the berries and noted the energetic affect.
2nd:
Omar, a man known to cure sick through prayer was exiled from Mocak to a desert near Ousab. Starving, he ate the bright red berries from a nearby bush. The taste was bitter, so he roasted them, but the berries became hard. In attempt to soften the berries he soaks boiled them but noted the fragrant brown liquid it produced. He drank the liquid and it provided him with such energy that he was revitalized and able to function for days in the desert. After word of his discovery of the "miracle drug" he was asked to return to Mocha where he was deemed a Saint.
3rd and most common:
Kaldi, a goat herder noted when his flock nibbled on these bright red berries it gave them such energy. He then attempted to get the berries and noted the same affect. He took the berries to a Holy Man in Muslim but the Holy Man dismissed them and threw them in the fire. The fire produced an aroma that enticed all the Holy Men. They roasted beans where raked from the fire, ground and dissolved in hot water, producing the first cup of coffee.
Liqueurs are historically derived from herbal medicines and made in Italy in the early 13th Century prepared by monks. Liqueurs are alcoholic beverages that have been flavored with fruits, herbs, nuts, spices, flowers, or cream and bottled with added sugar. They are typically sweet and are not aged over a long period of time but are rested to allow for the flavors to marry.
Most liqueurs possess lower amounts of alcohol content than spirits. Typically between 15% - 30% ABV but a few have as much as 55% ABV.
Popular Types of Liqueurs:
List of Popular and hard to fid Liqueurs
