How to Make COFFEE LIQUEUR - 4K UHD
This COFFEE LIQUEUR recipe is perfectly delicious and can also made as a low carb keto version that can be used to create all of your favorite hi-energy caffeine infused cocktails! Try it in an ESPRESSO MARTINI ( or a TEQUILA ALEJANDRO ( It’s so tasty too!
INGREDIENTS
• 2 thinly sliced orange peels
• 1 vanilla bean, or 15 ml (0.5 oz) vanilla extract
• 1 cinnamon stick
• 120 ml (4 oz) hot espresso (or strong coffee)
• 175 g (2 cups) whole bean coffee (roughly ground)
• 75 g (½ cup) cocoa nibs
• 750 ml (3 cups) rum or vodka (100 proof or higher preferred)
• 240 ml (1 cup) simple syrup ( or keto simple syrup (
*For a sweeter liqueur, increase the simple syrup to 360 ml (1.5 cups)
DIRECTIONS
1. Add orange peels, vanilla, and cinnamon stick to a resealable glass jar.
2. Pour hot espresso into the jar to release the oil from the orange and infuse the flavors. Mix and set aside.
3. Roughly grind the coffee beans in a molcajete or a food processor (use only a few pulses). A coffee grinder can also be used, but make sure the grind is rough...you are not making coffee.
4. Add the roughly ground coffee beans, cocoa nibs, and rum (or vodka) to the jar with the orange, cinnamon, and vanilla mixture. Stir and seal jar.
5. Store jar in a cool, dark location such as a cupboard for five to fourteen days. Shake daily. Although the mixture will be ready after five days, let it steep for the full fourteen days if you want a more intense coffee flavor.
6. After steeping the desired amount of days, strain the liquid into a pitcher. Use a coffee filter when straining to reduce sediment.
7. Add the simple syrup and stir to blend.
8. Pour the liqueur into a swing top glass bottle or any resealable container.
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Try our other LIQUEUR recipes…all with LOW CARB KETO versions!
CINNAMON FIRE LIQUEUR:
CREME DE CACAO:
KETO ORANGE LIQUEUR:
LIMONCELLO:
MINT LIQUEUR:
PEACH LIQUEUR:
RASPBERRY LIQUEUR:
WHITE CRÈME DE CACAO:
Try our SYRUPS and MIXERS!
KETO SIMPLE SYRUP:
SIMPLE SYRUP:
SWEET & SOUR MIX:
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ALMOND LIQUEUR: Coming Soon!
APRICOT LIQUEUR: Coming Soon!
Music in this video:
Song: Vacay In Fiji Riddim
Artist: Konrad OldMoney
Licensed to YouTube by YouTube Audio Library
so simple and so delicious. try this easy coffee liqueur with your leftover coffee grounds
Homemade Coffee Liqueur
Water, sugar, instant coffee, vanilla and vodka. Do you have these items in your kitchen already? If so, you can make this delicious beverage right from your home! It tastes incredibly good and makes a wonderful gift for friends and family.
What you'll need to make your coffee liqueur:
2 cups water
4 cups of sugar
1 cup of instant coffee
1/2 tablespoon of vanilla extract
2 cups vodka
In a saucepan, combine the water, sugar, instant coffee and vanilla and bring to a light boil. Watch the mixture closely! If this syrup boils over (which it tends to do) you'll be cleaning your stove for a week. Boil for 3 to 4 minutes and remove from the heat. Add 2 cups of vodka and place in an air tight container. Store in a dark cool place for 1 week. Strain the mixture and bottle. It's that easy!
With this recipe you can make white russians, b-52's, mudslides, Espresso Martini's and more!
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Actor - Ryan Berquist
Producer: Fish Brothers Productions
Director: David Salazar
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Copyright © Not Chef Ryan Show, a Berquist Turismo S.A. Company. All rights reserved.
The Not Chef Ryan Show requests you enjoy this beverage responsibly. We ask that you be of legal drinking age in your respective country before attempting to make this recipe.
Love what you cook, and cook what you love! - Not Chef Ryan
COFFEE SACCHARUM: Everything You Need to Know! (Zero Waste Coffee Liqueur and Syrup)
Today we’re revisiting and updating Coffee Saccharum, pulling together everything I have learned about this technique since first sharing a version of it when the channel first launched! Coffee Saccharum can be made into either a liqueur or syrup by slightly tweaking the recipes, and we’ll cover both here.
So many videos and recipes reference these Zero Waste ingredients made from spent espresso / filter coffee grounds, so here is the Definitive Guide to Coffee Saccharum, taking into account all of the tips and tricks I’ve picked up along the way (and hopefully it is a slightly better video too, almost two years after the first ????).
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- Diplomatico Planas Rum:
- Golden caster sugar:
- Light muscovado sugar:
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☕️ COFFEE TOOLS I USE
- Slayer Single Group espresso machine: slayerespresso.com @slayerespresso (Contact me on Instagram for Slayer enquiries)
- Large scales:
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- Dosing and grinding jiggers:
???? BAR TOOLS I USE
- Koriko tins:
- 25ml / 50ml jigger (banded at 5ml and 10ml increments):
- Hawthorne strainer:
- Deep mesh strainer (so good!):
- Mixing glass:
- Sick extendable bar spoon ????
- Sage Bluicer:
- Nutribullet blender:
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- Label maker:
- Cool box for making clear ice:
- Dehydrator:
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- Smoking gun and cloche:
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The man on the cam… follow @samjburdall and check out samjburdall.com . He is ridiculously talented!
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- Manfrotto tripod:
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- Godox UL150 light:
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#coffee #cocktails #coffeecocktails #coffeecocktail #coffeecocktailfridays
#wcigs2019 #wcigs2018 #wcigs #coffeeingoodspirits #worldcoffeeingoodspirits #coffeesaccharum #oleosaccharum #coffeeliqueur #coffeesyrup
#zerowastemonth #zerowasteweek #zerowasterecipes
00:00 What is Coffee Saccharum?
01:39 You will need…
02:05 1. Prepare your coffee
03:10 2. Making Saccharum base
04:18 3. Liqueur vs syrup variations
04:52 Recipe recap
05:19 4. Filtering the Saccharum
05:55 Applications
06:08 Flavour profiles
06:34 Storage
06:45 Sign off and example links
How To: Homemade Coffee Liqueur
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How To: Coffee Drinks
The IN-LAW Espresso Cocktail:
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Coffee Shake:
Hangover Cure:
Four DIY Liqueurs
Here are the recipes:
4 DIY LIQUEURS
CHOCOLATE LIQUEUR
4 oz. (120 ml) Rum
50g Dark Chocolate (70%)
75g Powdered Sugar
3 1/2 oz. (105ml) Cream
2 Tbsp Unsweetened Cocoa Powder
PREPARATION
1. In a pan, mix together cream, powdered sugar and cocoa powder. Heat over low.
2. Slowly add the dark chocolate and stir gently until melted. Remove from heat and allow to cool.
3. Add rum to mix and stir until smooth. Pour mix into bottle and store in the refrigerator. Enjoy responsibly!
NUTELLA CREME LIQUEUR
8 oz. (240ml) Vodka
6 oz. (180ml) Heavy Whipping Cream
1/2 Cup Nutella (Room Temperature)
1/4 Cup Sugar
1/2 Tsp Vanilla extract
PREPARATION
1. In a saucepan whisk together nutella, sugar and vanilla. Cook over medium heat slowly adding whipping cream. Gently combine until smooth and creamy.
2. Continue to heat until it begins to simmer. Remove from heat and allow to cool.
3. Whisk in vodka, pour mix into bottle and refrigerate. Enjoy responsibly!
IRISH CREAM
6 oz. (180ml) Irish Whiskey
4 oz. (120ml) Cream
7 oz. (210ml) Sweetened Condensed Milk
1 1/2 Tbsp Chocolate Syrup
1/2 Tsp Vanilla Extract
1/2 Tsp Instant Coffee
PREPARATION
1. Add all ingredients to a blender and mix until just combined.
2. Strain mix if needed.
3. Pour mix into bottle, seal and store in the refrigerator. Enjoy responsibly!
COFFEE LIQUEUR
6 oz. (180ml) Vodka
1/4 Cup Instant Coffee
8 oz. (240ml) Boiling Water
1 Cup Brown Sugar
1 Cup White Sugar
1/4 Tsp Vanilla Extract
PREPARATION
1. Place coffee and water into a large bowl and stir. Add sugars and stir again until cooled slightly.
2. Add vodka and vanilla and stir again. Cover and allow to sit at room temperature for two weeks. Stir every now and then.
3. Strain mix into bottle and refrigerate. Enjoy responsibly!
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