Mocha Liqueur According To Grandma`s Recipe
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 vanilla pod or slightly soluble vanilla extract
- 1 ¼ liter alcohol (96%)
- 2 ½ liters water
- 180 g coffee powder, round
- 875 g suar
Print Recipe
Pin Recipe Instructions
- Original text from Omi`s recipe collection:
- Pour 1/4 l of the finest wine spirit over 4 g of finely chopped vanilla pods. The container is tightly closed, left to stand for 8 days, shaking it up and then straining off the tincture.
- Now boil 2 2/3 cups of water (1 1/4 l), pour it over 180 g of ground coffee, let it drain carefully after 8 minutes and strain it through a flannel cloth. Then you pour the same amount of boiling water over the ground coffee and proceed as before.
- In this liquid that has just been obtained, 1 3/4 pounds of sugar is clarified under mild heat, after it has become clear and when it has cooled down, add 1 liter of the finest wine spirit and the above-mentioned vanilla tincture underneath and mix everything with the coffee infusion that was prepared first.
- A few more tips and explanations:
- Wine spirit is 96% alcohol, available e.g. in pharmacies or in special mail order companies.
- It doesn`t work so well with vodka or the like, because you then have to reduce the amount of water for the coffee infusion accordingly so that the liqueur does not become too watery in the end
- Instead of vanilla pods, if you want it to go faster, you can also use vanilla sugar (no vanilla sugar - there are black specks!) Or, even better, a liquid or fully soluble vanilla extract.
- For the coffee infusion, it is best to put an old kitchen towel or the aforementioned flannel rag in a sufficiently large bowl or saucepan. Then you put the coffee powder in, brew it as mentioned above, then simply lift the cloth out of the bowl and let the liquid run off. Then you put the cloth in another bowl for the second infusion.
- If you mix the alcohol with the coffee, a whitish precipitate is created, which is not dangerous, but disturbs the visual impression a bit. It is best to let the liqueur stand for a while until the precipitate has settled and then carefully pull the clear liquid over it onto bottles.
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