Coffee Liqueur *****

Nick made this in the Instant Pot and it was ready to use immediately after cooking! 

Add water, Swerve, monk fruit, and coffee to Instant Pot.  Pressure cook on High for 10 minutes.  Quick release.  Add vodka and vanilla.  Add to sterilized bottles.  Do not cap until completely cooled. 

Coffee Liqueur

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Homemade sugar-free coffee liqueur and Mexican Coffee.

Course: Drinks

Cuisine: Beverage

Servings: 20 servings

Calories: 42 kcal

Ingredients

Coffee Liqueur

• 2 cups water
• 3/4 cup Swerve Sweetener
• 1/8 tsp monk fruit extract 
• 1/4 cup instant freeze-dried coffee, regular or decaf
• 1 1/2 cup vodka
• 2 tsp vanilla extract

Instructions

1. For the liqueur: In a medium saucepan over medium-high heat, combine water, erythritol, monk fruit extract, and ground coffee.
2. Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool.
3. Transfer mixture to a glass jar and add vodka and vanilla extract
4. Seal jar and place in a dark, cool spot and wait...and wait...and wait. At least 3 weeks, shaking the jar every few days.
5. Strain mixture through a fine mesh sieve. Then strain again through a coffee filter (this will take several day and changes of coffee filter, but it's worth it to get all the coffee "silt" out of the mixture).

Mexican Coffee:

• 1 oz coffee liqueur
• 1/2 oz tequila if you’re feeling bold. If not, feel free to add a touch more coffee liqueur or vodka
• 1 cup freshly brewed coffee
• 3 tablespoons whipped cream
• sprinkle of cinnamon

1. For the Mexican Coffee, mix liqueur, tequila and coffee in a large coffee mug. Top with whipped cream and cinnamon.

Recipe Notes

Each serving of Mexican Coffee has 1.6 g of carbs.