Homemade Coffee Liqueur Recipe

A boozy pick-me-up you can feel great about (because you made it)

If you're a fan of a Kahlúa (admit it!), this homemade coffee liqueur from Three Dots and a Dash in Chicago is going to steal your heart. Bartender Kevin Beary steeps Armagnac with cracked coffee beans for two days before straining and mixing the coffee-spiked liqueur with demerara sugar. It's sweet, boozy and caffeinated. What more could you need?

In this liqueur, the alcohol in the Armagnac extracts the flavor of the coffee. While the bar recommends a medium roast, feel free to play around with the type of coffee beans you use at home. You can even throw in a vanilla bean if you're feeling wild.

To learn more, read "Home Brew."

Recipe adapted from Kevin Beary, Three Dots and a Dash, Chicago, IL

Homemade Coffee Liqueur
4.8 from 40 ratings
Steep flavorful Armagnac with cracked coffee beans before mixing it with demerara sugar for a boozy liqueur that's sure to give you a pick-me-up.
Prep Time
Cook Time
Total time: 20 minutes
  • 8 ounces whole coffee beans
  • One 750-milliliter bottle VSOP Armagnac
  • 1¾ cups demerara sugar
  1. In a food processor, pulse the coffee beans until cracked, then transfer to a 1-liter, sealable jar. Pour in the Armagnac and seal shut. Let the jar sit on the counter, until infused, 2 days, shaking halfway through. Strain the Armagnac, discarding the beans.
  2. Transfer the coffee-infused Armagnac to a medium saucepan with the sugar over medium heat. Gently cook, stirring constantly, until the sugar has dissolved, 4 to 5 minutes. Cool completely, then store in a sealable, 750-milliliter bottle in the refrigerator.
Calories per Serving 424
Total Fat 0.1 g
Saturated Fat 0.1 g
Trans Fat 0.0
Cholesterol 0.0 mg
Total Carbohydrates 52.5 g
Dietary Fiber 0.0 g
Total Sugars 30.8 g
Sodium 20.3 mg
Protein 3.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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