Homemade coffee liqueur is rich & creamy with a smooth, pronounced coffee flavour. This quick & easy coffee liqueur recipe is perfect for cosy winter evenings or for gifting.
For the ultimate coffee-themed indulgence pair this drink with a slice of coffee loaf cake.
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Why You'll love This Recipe
- Quick & Easy: This recipe requires just 5 ingredients and it can be prepared in around 5 minutes with no cooking involved.
- Great Coffee taste: Smooth, mellow and creamy with a lovely coffee buzz.
- Not too sweet: Unlike many creamy liqueurs, this espresso cream liqueur is sweetened only slightly.
- Not too boozy: With just 45ml of alcohol included, this is a drink that you can enjoy (in moderation) without risking a sore head the morning after.
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Ingredients Notes
Espresso Coffee: For the best coffee flavour, brew 30ml espresso coffee using 15-18g ground espresso.
Vanilla vodka: Using vanilla flavoured vodka builds a more complex flavour profile in this creamy coffee liqueur recipe. You could, alternatively, use standard vodka and add a splash of vanilla extract (try ½ - 1 teaspoon).
Cream: Single cream, with a fat content of around 18% is ideal. In the US the equivalent would be light cream.
Condensed Milk: This ingredient adds body to the coffee cream liqueur and sweetens it.
Coffee Liqueur: Included to bolster the coffee flavour and add another layer of sweetness. Kahluá is the best option.
Step by Step Instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Brew the espresso coffee and pour it into a heatproof jug or bowl. Add the condensed milk.
Step 2. Use a small handheld whisk to mix the condensed milk into the coffee until it dissolves.
Step 3. Add the single cream then pour in the vanilla vodka and coffee liqueur.
Step 4. Use the small whisk to stir all ingredients together until smooth.
Storage Instructions
Decant your prepared coffee cream liqueur into a sealable bottle or jar and store it in the fridge for up to 4 weeks. Shake gently before use.
Expert Tips
- Use clean equipment & storage bottles: Ensure everything is scrupulously clean. Even a trace of something acidic, such as lemon juice or vinegar, can cause creamy coffee liqueur to split.
- Adjust the sweetness: I have deliberately kept the sweetness to a minimum in this recipe. Feel free to increase it by including more condensed milk or some simple syrup if desired.
- Use fresh cream: If your single cream is close to or at date, this will reduce the shelf-life of your coffee cream liqueur. Instead, use cream that is well within the use by date.
Frequently Asked Questions
Yes, you can. Try dissolving 3 teaspoons instant coffee in 30ml off-the-boil water.
Yes, you can. You will need to use vegan condensed milk and swap the cream for a dairy-free alternative (go with you favourite).
Technically, yes, you can. However, I tested this coffee liqueur recipe with other spirits and found them all a bit overpowering. Vodka enabled the coffee and cream flavours to shine through but you should feel free to experiment yourself.
Variations
- Make it stronger: Add double the amount of espresso.
- Make it sweeter: Increase the amount of condensed milk.
- Mocha cream liqueur: Replace the Kahluá coffee liqueur with creme de cacao.
- Hazelnut latte cream liqueur: Swap the Kahluá for Frangelico.
Serving Suggestions
These are my favourite treats to serve with a glass of this espresso cream liqueur:
Alternatively, you could pour this homemade coffee liqueur over ice cream and call it an easy dessert win. Try it with vanilla ice cream, chocolate ice cream or pistachio ice cream.
Have you made this creamy coffee liqueur recipe? Please rate the recipe or leave a comment - I love hearing how you get along with my creations.
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📖 Recipe
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Homemade Coffee Liqueur Recipe
Ingredients
- 30 ml Espresso coffee brewed using 15-18g ground espresso
- 20 g Condensed milk
- 120 ml Single cream (or equivalent with around 18% fat content)
- 30 ml Vanilla vodka
- 15 ml Kalhuá coffee liqueur or other non-creamy coffee liqueur
Instructions
- Brew the espresso coffee and pour it into a heatproof jug or bowl.30 ml Espresso coffee
- Add the condensed milk.20 g Condensed milk
- Use a small handheld whisk to mix it in.
- Pour in the single cream, vodka and coffee liqueur.120 ml Single cream, 30 ml Vanilla vodka, 15 ml Kalhuá coffee liqueur
- Mix again using the whisk until smooth and fully blended.
- Decant the liqueur into a clean bottle with a sealable lid and store it in the fridge for up to 4 weeks.
Notes
- Use clean equipment & storage bottles: Ensure everything is scrupulously clean. Even a trace of something acidic, such as lemon juice or vinegar, can cause homemade coffee liqueur to split.
- Adjust the sweetness: I have deliberately kept the sweetness to a minimum in this recipe. Feel free to increase it by including more condensed milk or some simple syrup if desired.
- Use fresh cream: If your single cream is close to or at date, this will reduce the shelf-life of your homemade coffee liqueur. Instead, use cream that is well within the use by date.
Variations
- Make it stronger: Add double the amount of espresso.
- Make it sweeter: Increase the amount of condensed milk.
- Mocha cream liqueur: Replace the Kahluá coffee liqueur with creme de cacao.
- Hazelnut latte cream liqueur: Swap the Kahluá for Frangelico
- Make it dairy-free: You will need to use vegan condensed milk and swap the cream for a dairy-free alternative (go with you favourite).
Jane Coupland says
This liqueur is perfect for coffee lovers - i hope you enjoy it.