Recipe: Mexican Coffee Liqueur with Below Deck Silver Rum

This recipe comes out of one of my favorite books of all time Classic Liqueurs, and is actually the first liqueur I ever made.  Kahlua provides the inspiration here, which most consumers see as just a coffee spirit, but don't really realize there is also chocolate and vanilla in the process.  Using real ingredients makes for an exceptionally tasty treat, and let me tell you, serving this will amaze your friends.  I slightly modified the original recipe and substituted rum for vodka, as in my tests the rum simply blends better being made from sugar.  Also, always use cane sugar, never beet sugar as the flavors change over time with beet.  I have also used fine ground coffee like turkish coffee and coco powder instead of extract, just be prepared for your final product to be a bit murky.  I was so inspired by the rich coffee flavor from this recipe I went on to make Below Deck Coffee Rum. 

Ready in 2 to 4 months.  Makes 1 1/2 quarts.

Recipe
2 cups water
1/4 plus 2 tsp. instant coffee, Mount Hagen is my fav, but Folgers is actually quite good
3 1/2 cups granulated cane sugar
1 vanilla bean split, my fav to buy is here an Amazon
2 3/4 cups Below Deck Silver Rum, Cruzan is my other fav
3/4 cup brandy, E&J is my low cost fav
1/4 tsp. chocolate extract
1 drop red food coloring

Heat water in medium saucepan.  When hot add coffee, and stir until dissolved.  Add sugar and vanilla bean, stirring well to combine.  Bring to a boil, stirring constantly.  Immediately reduce heat so that a very low boil is maintained for 1 minute.  Remove from heat and cool to lukewarm.

Pour rum and brandy into aging container.  Add the cooled coffee mixture and chocolate extract.  Stir well. Cap and let age in a cool dark place for 3 weeks.

After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl.  Repeat until desired clarity is reached.  Stir in food coloring.  Bottle cap and let age an additional 1 to 3 months so the flavors can meld with the sugars.

Drink straight, with some heavy cream, in coffee, try 1 shot bourbon 1/2 shot of this coffee liqueur on ice, try the same combo with a touch of heavy cream.  1 shot vodka, 1/2 shot this coffee liqueur, shake and strain and you have a coffee chocolate martini.  It's very versatile, easy to make and really tasty!