8 replies to this topic

[rotuts]

years ago I made Tia Maria at home. It was fairly good if left alone for a while.

the recent post about low acid coffee for a coffee 'drink' reminded me of this. I Roast my Own coffee so would llike to go back to this.

the recipe might have been before Al Gore invented the internet. I recall i might have come from one of those books: "Restaurant Secrets you can make at home" Ive always found those intersting.

but it was from a book like that. Any Updates from Al's internet?

Id love the stuff and a billion years ago got it from Jamaica. that was much better than the USofA stuff.

many thanks!

Benedictine I think might be tooo difficult.

[jrshaul]

Here's the recipe I used for my first try. It works pretty well. One way to reduce infusion time is to grind the coffee very, very fine.

http://www.homebrewu...-kahlua-part-1/

[rotuts]

Wow many kudos your way.

i might try to find some sugar kane based rum: Barbacourt and St. James

unfortunately this is quite $$$$$$

[Kerry Beal]

Here's a recipe from pre internet days

1 1/2 cups water
2 cups sugar
2 tbsp coffee (then it says 6 tbsp 'real' coffee)
heat this together
add to 2 tsp vanilla
26 oz alcohol

The 1979 book Homemade liqueurs

2 cups water
2 cups sugar
1/2 cup instant coffee (new jar)
1/2 chopped vanilla bean
1 1/2 cups vodka
caramel colouring

Couldn't find one in any of the Top Secret Recipe books that I ran across.

Oh wait - here you go


Copycats Recipe for:-Tia Maria

4 cups of sugar
16 teaspoons of favorite coffee
4 cups of hot water
4 teaspoons of vanilla essence
750mls Bacardi

Dissolve coffee sugar in hot water
Add vanilla, when cool add Barcadi. Allow standing for 2 weeks.
Shake bottle daily

Makes about 2 litres.

Edited by Kerry Beal, 10 January 2012 - 06:14 PM.

[rotuts]

That's it: Top Secret and Copy-Cat.

Ill make this soon. I remember it needs 'some time' to mature in the 'Cellar'

Im thinking to up date it with some Home Roast Guatemala.

many thanks!

[jrshaul]

You really, really, really want to filter these.

[rotuts]

good point. thanks

[bostonapothecary]

i made a "coffee" liqueur recently that was constructed solely from dark roasted rye (a coffee roast for beer brewing). the preliminary results were really good.

grains are significantly cheaper than coffee which made me wonder if any of the liqueur companies, as snakey as they are, have gone this route. though the internet did not turn up any conclusive celiac allergies to coffee liqueurs.

Edited by bostonapothecary, 11 January 2012 - 11:21 AM.

[rotuts]

thats very interesting.

Having been a Home Coffee Roaster for Some Time (HCRST)

there is very cheeeeeep coffee call Robusta.

most 'espresso' commercial blends use this for somewhere between 25 to 30 % of their blend.

It produces 'more crema' ( not really if you understand 'crema') that crema from the Robusta is Red.

I hope soon to make Tia Maria from well Guatemala.