Homemade coffee

The alcohol base for coffee liqueur can be grain alcohol, diluted to 45-50 degrees. Light rum will do as well. And instead of instant coffee, you can use pre-brewed natural coffee. Arabica coffee is the best choice.

Ingredients

• 750 ml of good vodka
• 60 g of instant coffee granules
• 350 g brown sugar
• 50 g sugar with natural vanilla
• 400 ml water

Directions

1. Boil the syrup from brown sugar and water: bring to a boil over high heat, cook for 5 minutes.
2. Add vanilla sugar and coffee, stir, remove from heat.
3. Cool completely, mix with vodka, cork. Leave in a dark place for at least 10 days.
4. Serve liqueur at room temperature or with ice, store no longer than 12 months.