Tia Maria Made at Home?
Posted 10 January 2012 - 02:12 PM
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.
Benedictine I think might be tooo difficult.
Posted 10 January 2012 - 04:53 PM
i might try to find some sugar kane based rum: Barbacourt and St. James
unfortunately this is quite $$$$$$
Posted 10 January 2012 - 06:12 PM
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
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
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.
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Posted 10 January 2012 - 07:21 PM
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.
Posted 10 January 2012 - 07:59 PM
Posted 11 January 2012 - 11:02 AM
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.
creator of acquired tastes
Posted 11 January 2012 - 11:16 AM
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.