Homemade Coffee Liqueur Recipe

Homemade coffee liqueur is made by mixing strong coffee, such as cold brew concentrate, with sugar syrup and a neutral spirit like vodka or a smooth rum, then letting it rest so the flavors blend. A simple ratio is 1 cup of cold brew concentrate, 1 cup of sugar and 1 1/2 cups of spirit, plus vanilla. It is ready to drink in a day, tastes better after a week or two and costs far less than store-bought bottles.

Please note: this recipe contains alcohol and is for adults of legal drinking age (21+ in the US). Please drink responsibly.

What Is Coffee Liqueur?

Coffee liqueur is a sweet, coffee-flavored spirit, usually bottled at a lower strength than vodka or rum. It is the backbone of cocktails like the White Russian and the Espresso Martini, and it is delicious over ice cream or in desserts.

Making your own lets you control the sweetness, the coffee and the spirit. Because you start with fresh, high-quality coffee, the flavor is often richer and less syrupy than mass-produced versions.

Homemade Coffee Liqueur Recipe

Makes about 3 1/2 cups (about 850 ml).

Ingredients

• 1 cup (240 ml) cold brew concentrate, or very strong brewed coffee, cooled
• 1 cup (200 g) granulated sugar, or half white and half brown sugar for more depth
• 1/2 cup (120 ml) water
• 1 1/2 cups (360 ml) vodka or rum, 80 proof
• 1 vanilla bean, split, or 2 teaspoons pure vanilla extract

Steps

1. Make the cold brew a day ahead if you do not have concentrate. Our guide on how to make cold brew at home explains the process. Cold brew gives a smooth, low-bitterness liqueur.
2. Make the syrup: combine the sugar and water in a saucepan over medium heat and stir until the sugar dissolves completely. Remove from the heat and cool to room temperature.
3. Combine the cooled syrup, cold brew concentrate and spirit in a large clean glass jar or bottle.
4. Add the split vanilla bean (or extract) and seal tightly. Shake well.
5. Rest the liqueur in a cool, dark place or in the fridge. It is drinkable after 24 hours, but the flavors are noticeably smoother after 1 to 2 weeks. Shake it every few days.
6. Remove the vanilla bean after 2 weeks if you want to stop the vanilla from getting stronger.
7. Strain through a coffee filter if you see any sediment, then pour into clean bottles.

With these proportions, the finished liqueur is roughly 15–20% alcohol by volume, similar to many commercial coffee liqueurs.

Vodka or Rum: Which Spirit to Use?

A 50/50 mix of vodka and dark rum is a popular compromise: clean coffee flavor with a hint of caramel depth.

Tips and Variations

• Use excellent coffee. The coffee is the main flavor, so fresh, full-bodied beans make a big difference. Medium-dark and dark roasts with cocoa or caramel notes work especially well.
• Adjust sweetness. For a drier liqueur, reduce the sugar to 3/4 cup (150 g). For a richer, syrupy one, increase it to 1 1/4 cups (250 g).
• Spiced version: Add a cinnamon stick, a strip of orange peel or a few cardamom pods during resting.
• Chocolate version: Add 1 tablespoon of cacao nibs to the jar and strain after a week.
• Flavored coffee shortcut: Brewing with a vanilla, hazelnut or caramel coffee adds flavor without extra ingredients.
• Storage: Keep sealed in a cool, dark place or in the fridge. For the freshest coffee flavor, enjoy within a few months; coffee aroma fades over time.
• Gift it: Pour into small swing-top bottles and add a handwritten label. Only give it to adults of legal drinking age.

How to Use Homemade Coffee Liqueur

• White Russian: 2 oz (60 ml) vodka, 1 oz (30 ml) coffee liqueur and a splash of cream over ice.
• Espresso Martini: Shake vodka, coffee liqueur and fresh espresso hard with ice and strain.
• Spiked coffee: Add 1 oz (30 ml) to a hot cup of coffee and top with whipped cream.
• Over ice cream: Pour a little over vanilla ice cream for an adults-only take on affogato.
• Tiramisu: Mix a few tablespoons into the coffee for dipping ladyfingers.
• Baking: Brush onto cake layers or stir into brownie batter or chocolate frosting.
• On the rocks: Simply sip it over ice with a splash of milk.

Homemade Coffee Liqueur FAQ

How long does homemade coffee liqueur last?

Stored sealed in a cool, dark place or the fridge, it keeps well for several months, although the coffee flavor is brightest in the first few months. Discard it if it smells off or you see anything growing in it.

Can I use regular brewed coffee instead of cold brew?

Yes. Brew it very strong, about double your normal strength, and cool it completely before mixing. Hot-brewed coffee gives a slightly more bitter, roasty result than cold brew.

Does homemade coffee liqueur contain caffeine?

Yes, it contains caffeine from the coffee, though a typical 1 oz serving holds only a portion of a cup’s worth. Use decaf coffee if you want an evening version without the buzz.

What is the best alcohol for homemade coffee liqueur?

Vodka gives the cleanest coffee flavor, while rum adds caramel and molasses notes. Choose a mid-range 80-proof bottle; there is no need for an expensive spirit.

Start a Batch This Weekend

Homemade coffee liqueur takes 20 minutes of work and rewards you with weeks of cocktails, desserts and gifts. It all starts with the coffee: Feel Espresso’s Cold Brew Coffee is blended specifically for cold brewing, the Whiskey Barrel Aged coffee brings a bourbon-barrel note (with no alcohol in the beans), and French Vanilla flavored coffee adds a sweet twist. Every order is roasted 1–5 days before delivery for maximum flavor. Enjoy responsibly, 21+ only.