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."
Homemade Coffee LiqueurRecipe adapted from Kevin Beary, Three Dots and a Dash, Chicago, IL
Yield: 3 cups
Prep Time: 15 minutes, plus 2 days infusing time
Cook Time: 5 minutes
Total Time: 20 minutes, plus 2 days infusing time
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.
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