Coffee Liqueur (Cape Verde Islands) Licor De Cafe

"In the Cape Verde Islands, this cordial might be made with cane brandy made with sugar cane grown on the island, but white rum is more available. If you can find Brazilian cachaca, that works well. Ethiopian coffee beans are especially good for this cordial. Note: the liqueur requires a 3 week aging process before consumption. Recipe adapted from: the Africa Cookbook, Tastes of a Continent, by Jessica B. Harris"
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Ready In:
192hrs 30mins
6 cups




  • 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.

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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.
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