Coffee Liqueur (Cape Verde Islands) Licor De Cafe
- Ready In:
- 192hrs 30mins
- Ingredients:
- 4
- Yields:
-
6 cups
ingredients
- 1 lb roasted coffee beans
- 1 liter white rum
- 1 lb sugar
- 2 cups water
directions
- Set a few coffee beans aside, then place the rest of the coffee beans into the rum and allow them to infuse for eight days.
- Place the sugar in a small saucepan and add the 2 cups of water. Bring to a boil, and cook until you have a thin syrup. allow syrup to chill.
- Add the syrup to the coffee mixture, and mix well.
- Pour the liqueur off into small decorative bottles.
- Add a few coffee beans to each bottle and allow the liquer to age 3 weeks or longer before seving in tiny cordial glasses as an after-dinner drink.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.