Honey, There's Coffee In My Drink! How to Make Coffee Liqueur and Infuse It In Delish Dessert Recipes

If you’re looking for a way to add intense coffee aroma with a kick to desserts then coffee liqueur is your friend. It’s usually made with coffee beans, sugar, and some type of spirit like vodka or rum. You can buy bottled coffee liqueur for delish dessert recipes and cocktails, or you can make it at home too.

Here is a quick recipe for homemade coffee liqueur:

Ingredients:

• 750 ml bottle of rum or vodka
• 720 gm sugar
• 480 ml water
• 120 gm instant coffee
• 1 piece of vanilla pod, split in the middle

Instructions:

• Create a simple syrup by bringing sugar, water, and vanilla to a boil. Keep stirring to dissolve all granules of the sugar.
• Then turn down the heat and let this syrup simmer and reduce to half its original volume. This is a time intensive process and will take about half an hour.
• Once you get the desired consistency, stir in 120 gm of instant coffee powder and mix well.
• Set this aside to cool down completely.
• Take a sterilized bottle that’s about a liter or more, and using a funnel, first pour the vodka, then the cooled coffee syrup with the vanilla pod.
• Give the bottle a good shake.
• Let this sit in a cool, dark place for about 10 days. Don’t forget to shake it every few days.
• After 10 days have passed, strain the liquid and pour it back into a sterilized bottle. Your coffee liqueur is ready!

Coffee Liqueur Infused Chocolate Mousse Jar

Ingredients:

• 4 eggs
• 480 ml whipping cream
• 60 ml of coffee liqueur (adjust to liking)
• 240 gm shards of Cadbury Bournville 70% Dark Chocolate (save some for garnish)
• ½ tsp vanilla extract

Instructions:

• Separate the yolks and whites from the 4 eggs.
• Then whip about 240 ml of whipping cream until you get soft peaks.
• Melt all of the chocolate, while saving some for garnishing, in a microwave safe bowl until smooth.
• Add the coffee liqueur made from the recipe above into the chocolate.
• Then quickly whisk in the 4 egg yolks and mix until smooth and creamy.
• Then fold in the whipped cream into the chocolate and egg yolk mix.
• In another bowl, whisk the egg whites until you get swift meringue peaks, then fold them into the chocolate and whipped cream.
• Transfer into a serving jars, and then create the whipping cream topping.
• For this, whip the cream along with ½ tsp of vanilla extract. Ladle it over the chocolate mousse and let this set in the fridge for an hour.
• Garnish with chocolate shards before serving.

Espresso Martini Tiramisu

Ingredients:

• 4 eggs
• 1 tsp vanilla extract
• 125 gm caster sugar
• 115 gm flour
• 1 tbsp instant coffee
• 400 ml cream
• 250 gm mascarpone
• 4 tbsp vodka
• 4 tbsp coffee liqueur
• 60 gm digestive biscuits
• 40 gm Cadbury Cocoa Powder
• Pinch of salt 

Instructions:

• Preheat the oven to 190°C and line three cake tins with parchment paper.
• Separate the egg yolks and whites, then whisk the yolks, vanilla and half of the caster sugar together.
• Whip egg whites with some salt and the remaining sugar until you get soft peaks.
• Fold these into the egg yolks and then add the flour.
• Transfer this batter to the three cake tins and bake for about 15 minutes.
• Remove from the oven and let the cakes cool completely.
• Mix 200 ml of cream with mascarpone until smooth and fully mixed. Then fold in the rest of the cream along with vodka and coffee liqueur.
• Blend the digestive biscuits with the cocoa powder to get crumbs.
• Once all the elements are prepared, start by placing one sponge cake layer into a serving dish, spread the cream mixture and sprinkle with biscuit and cocoa crumbs.

Repeat this process until you reach the final layer. Dust with some cocoa powder and refrigerate. Serve chilled.