How To Cook Liqueur From Rum And Coffee With A Scent Of Orange And Cinnamon - Recipe
Author: Maryam Ayres
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Rum and coffee liqueur with a scent of orange and cinnamon". Delicious recipe.
Required products :
2 liters of rum
250 grams of natural coffee beans
2 kg of sugar (you can use unrefined cane, brown or plain white)
1 teaspoon vanilla sugar
1/2 teaspoon ground cinnamon
dried peel of 1/2 orange
1 liter of cold water
Method of preparation :
Coarsely grind the coffee, pour rum over it, add the orange peel and cinnamon. Be sure to use a glass container. Allow the mixture to stand for 8 days in a dark and cool place, periodically shaking and inverting the bottle.
Then filter the resulting extract through a cotton cloth. Good straining is one of the important indicators of the quality of any liqueur. You can put the mixture in the refrigerator beforehand, because the cooled liquids are better filtered.
Boil the syrup from the water and sugar, stirring constantly over low heat. Once the combination thickens and stable bubbles begin to form on its surface, the syrup is ready. Then add the vanilla sugar and leave to cool.
Once this is done, combine with the coffee extract and distribute the drink in suitable glass bottles, which close tightly.
Leave them in a dark and cool place for at least 3-4 months.
The finished liqueur contains about 20% alcohol.
You can use it to make cocktails, make confectionery or just serve in a glass with two ice cubes.
Cheers!
- Chocolate tiramisu with liqueur and rum
- Chocolate dessert with rum and nuts
- Jamaican black coffee
- Frappe with liqueur
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