Here you’ll find delicious recipe ideas and variations to easily make your own coffee liqueur at home.
Three recipes, plus countless variations, await you.
What Is Coffee Liqueur?
Coffee liqueur is a spirit infused with coffee, containing at least 15% alcohol and 100 grams of sugar per liter. Well-known varieties from Mexico and Jamaica are traditionally made with rum. Coffee liqueur naturally contains caffeine unless decaffeinated coffee is used.
There are several ways to achieve that rich coffee flavor:
From filter coffee: Brewed filter coffee (using a hand filter or French press) is mixed with the other ingredients. This method yields a distinct flavor profile, as the longer brewing time extracts certain notes more deeply.
From espresso: Espresso extracts more aroma and intensity from the coffee beans, giving the finished liqueur a fuller flavor.
How to Use Coffee Liqueur
Coffee liqueur can be enjoyed neat as a digestif or used in cocktails like the White Russian, B-52, or Espresso Martini. It’s also great for baking, for example, adding a flavorful twist to tiramisu or other desserts with cream.
Buy or Make It Yourself?
Store-bought coffee liqueur is convenient and ready to drink, but you’re limited to the manufacturer’s recipe. Most commercial versions are rum-based, contain vanilla, and are very sweet, with at least 100 grams of sugar per liter (and up to 250 grams if it’s a “cream liqueur”).
When you make your own, you can control the sweetness, flavor balance, and alcohol type. Homemade coffee liqueur also makes a thoughtful gift.
The Key Components: Coffee, Sweetener, and Spirit
A coffee liqueur has three core components: coffee, sweetener (such as invert sugar syrup), and an alcohol base.
The alcohol strength determines how intense your coffee flavor can be. The higher the alcohol percentage, the stronger your extraction can be, or you can dilute it with water. Neutral alcohol (around 96% ABV) is perfect for experimenting, as it gives you full control over flavor.
If you use rum (about 38% ABV), you’ll need a strong espresso for balance. That’s why many commercial brands use concentrated coffee extract.
1. Classic Coffee Liqueur Recipe
Making traditional coffee liqueur at home takes a little patience, but the result is worth it.
(If you own an espresso machine, scroll down to the espresso-based recipes.)
Ingredients for 1 liter (20% alcohol, 20% sugar):
60 g coffee beans, coarsely ground or chopped
600 ml hot filtered water (low in limescale)
210 ml neutral spirit (min. 96% ABV)
200 ml invert sugar syrup or acacia honey (or sugar candy dissolved in hot water)
1 tsp vanilla sugar or ¼ vanilla pod (split lengthwise)
Optional: cinnamon stick or small piece of orange peel
Coffee or liqueur filter
Measuring cups
1-liter sterilized glass bottle (or smaller bottles for gifting)
Rum variation:
530 ml rum (38% ABV)
270 ml water
2. Quick Espresso Liqueur (Professional Recipe)
With a K-fee capsule machine (or any espresso maker), you can brew high-quality espresso or lungo and choose your favorite coffee flavor. Remember, your liqueur will only taste as good as the coffee you use.
You can adjust sweetness and alcohol strength freely. A neutral 96% alcohol is ideal since it won’t alter the coffee’s aroma. Professionals prefer invert sugar syrup, as it dissolves perfectly. Acacia honey works too, adding a subtle honey note.
Water tip:
If your tap water is hard, minerals can precipitate in the liqueur. Use filtered or very low-mineral water for best clarity.
Espresso Liqueur (20% alcohol, 10% sugar)
690 ml lungo
210 ml spirit (96% ABV)
100 ml invert sugar syrup or acacia honey
1 tsp vanilla sugar
Espresso Liqueur (25% alcohol, 30% sugar)
440 ml espresso
260 ml spirit (96% ABV)
300 ml invert sugar syrup or acacia honey
1 tsp vanilla sugar
Preparation:
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Brew the coffee.
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While still warm, stir in syrup (or honey) and vanilla sugar until dissolved.
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Let cool to hand temperature.
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Slowly add the alcohol and stir.
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Filter and bottle.
Other Variations
Espresso Liqueur (25% ABV) with 80% spirit base, 20% sugar
490 ml espresso
310 ml spirit (80% ABV)
200 ml invert sugar syrup or honey
With Prima Sprit (69.9% ABV, 20% sugar)
440 ml espresso
360 ml Prima Sprit
200 ml syrup or honey
With Overproof Rum (73% ABV, 20% sugar)
460 ml espresso
340 ml rum
200 ml syrup or honey (Caribbean-style)
With rum, grappa, vodka, or other spirits (38% ABV, 20% sugar)
270 ml espresso
530 ml chosen spirit
200 ml syrup or honey
Note: lower-proof spirits yield a milder liqueur.
3. Instant Coffee Liqueur (Ready in Minutes)
Homemade liqueur can take time, but instant versions are a fun shortcut. Think of Italy’s Caffè Corretto (espresso with grappa) or Spain’s Carajillo (espresso with brandy). Sometimes the spirit is flambéed for caramel notes, though caramel syrup is the safer option. Lemon or cinnamon also make great complements.
You can also adapt classics like Irish Coffee (whiskey, caramelized sugar, cream) or Rüdesheimer Coffee (German brandy and whipped cream).
Caffè Corretto or Carajillo Recipe
Ingredients:
1 espresso (40 ml)
2 cl grappa, brandy, whiskey, rum, orange liqueur, or amaretto (warm)
Sugar or caramel syrup, to taste
Preparation:
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Pour the warmed spirit into your espresso cup or glass.
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Add sweetener (optional).
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Brew espresso directly into the cup or pour it in carefully.
Alcohol content:
With 2 cl of 38% spirit: approximately 12% ABV
With added caramel syrup: approximately 10% ABV
Tip: Warm your spirit beforehand, for example in a preheated espresso cup.
Quick Express Espresso Liqueur (3–4 servings, 20% ABV)
For an instant chilled version:
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Ingredients:
1 espresso (40 ml)
7 cl cold spirit (rum, grappa, vodka, etc.)
2 cl caramel syrup
Preparation:
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Mix the hot espresso with caramel syrup.
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Add alcohol and stir well.
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Divide into 3–4 glasses and serve with ice cubes.
For an extra-cold version:
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Chill your liquor bottle in the freezer before mixing.
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Or brew espresso directly over ice cubes for a truly ice-cold liqueur.
Making your own coffee liqueur lets you craft your perfect balance of aroma, sweetness, and strength. Whether you prefer a slow-infused version or an express espresso shot, your homemade liqueur will always taste more personal and rewarding than store-bought.
