This coffee liqueur recipe originally shared by Dr. William Davis, best Selling author and the Medical Director of the Wheat Belly Lifestyle Institute and the Cureality.com program. Made from alcohol and coffee, coffee liqueur are some of the most popular liqueur in the world.
Produced around the world from Italy, Ireland to Mexico, coffee liqueur alcohol content was around 18% to 30%. Best served hot or cold, over ice or with some cola and of course, with coffee.
Enter Dr Davis :
This version, unlike store-bought Kahlua, includes no sugar and has no carbs. (The alcohol from the vodka, however, can turn off ketosis if more than a little bit is consumed, something to be aware of for anyone trying to maintain ketosis)
Enjoy straight or with heavy cream or canned coconut milk stirred in. To make an alcohol-free version, you may have to dilute the end-product to reduce the strength of the coffee. You can also vary the coffee beans to generate different flavors.
Make the strongest coffee you can. If too strong, you can always dilute by adding water or more vodka. (In past, I used to start with instant coffee so that I could better control the strength of the coffee, but found this to yield a bitter end-result. Fresh-brewed coffee generates a smoother, much less bitter result.)
Makes 5 cups
- 4 cups strong brewed coffee
- 1/4 cup + 2 tablespoons Virtue Sweetener (or other natural sweetener equivalent to 1 1/2 cups sugar)
- 1 vanilla bean, chopped into 1/4- to 1/2-inch pieces
- 1 cup vodka (made from grapes, potatoes, or other non-grain source)
Brew coffee, then transfer while hot to medium bowl and stir in sweetener until dissolved. Allow mixture to cool to near room temperature.
In bottle that includes a secure top/cap, combine coffee mixture, vanilla bean, and vodka. Cap and store in cool place, agitating once per day for 7 days.
Strain through cheesecloth or strainer to remove vanilla beans, then return liquid to bottle. Cap and store at room temperature.NEW RECIPE : No Sugar, No Carbs Coffee Liqueur
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