Homemade Tia Maria Liqueur Food

HOMEMADE KAHLUA/TIA MARIA

Steps:

• 1. Combine the sugar and water, stirring to dissolve. Add instant coffee and bring mixture to a boil. Boil steadily for 3 minutes, stirring often.
• 2. Add vanilla, remove from heat and cool for 1 hour. Add the Vodka, stirring well to combine.
• 3. Pour into a glass jar, cover tightly and refrigerate. It's best to leave this for a couple of days so the flavors blend. Shake well before first use. White Russian 1 ounce vodka 1/2 - 1 oz. Kahlua (depending how sweet you like it) Milk Ice Place a couple of ice cubes in a tall glass. Add vodka, then Kahlua then milk. Stir and serve.

TIA MARIA LIQUEUR

Steps:

• Bring first 5 ingredients only to a boil. Let stand to cool.
• Skim & put through strainer or cheesecloth.
• Cool completely.
• Add 25 oz alcohol and stir well.
• Store for 30 days if you can. Just makes it taste better.

TIA MARIA COCKTAILS

Steps:

• Add the ice cream to a blender. Top with coffee liqueur and brandy.
• Blend until smooth. Enjoy!

HOMEMADE COFFEE LIQUEUR

Steps:

• Boil the water and sugar in large pot, until sugar is completely dissolved. Stir.
• Remove from heat, cool for half an hour.
• Slowly add in the dry instant or fresh ground coffee, stirring continuously.
• Add vanilla to the alcohol (vodka or rum), pour into gallon jug.
• Combine cooled sugar syrup and coffee mixture with the vodka or rum in gallon jug.
• Cover tightly, and shake every day for three weeks. Store in cool, dark place.
• After three weeks, remove vanilla bean (if used) and strain coffee grounds (if fresh ground coffee was used). Discard vanilla bean and coffee grounds.

TIA MARIA TORTE

Steps:

• Whip cream with sugar with electric mixer until stiff, set aside.
• Dip cookies quickly into milk then into liqueur.
• Arrange in a single layer in bottom of ungreased 10” springform pan.
• Fill in spaces with pieces of cookies which have also been dipped.
• Spread a layer of whipped cream over cookies.
• Repeat twice more with remaining cookies and whipped cream ending up with whipped cream.
• Grate chocolate square and sprinkle over top of torte.
• Refrigerate overnight.
• Needs 24 hours to set.

HOMEMADE TíA MARíA: COFFEE LIQUEUR RECIPE

Steps:

• Find a glass bottle or jar large enough to store the rum with the coffee beans and vanilla beans for several days. Pour the rum into the container.
• Split the vanilla beans down the center with a sharp knife. This will expose the inner seeds, allowing the vanilla flavor to better infuse into the rum.
• Add the split vanilla beans to the bottle with the rum.
• Add the coffee beans to the bottle with the vanilla beans and rum, cover it, and give it a good shake. I use whole coffee beans because it's less messy and works great, but you can also use ground coffee if you don't have any whole beans.
• Store the bottle out of direct sunlight, shaking the bottle occasionally, when you walk by it, to help incorporate all of the ingredients so they infuse well into the alcohol.
• Depending on the strength of the alcohol used, the type of coffee, and whether it was ground or not, in just a few short days the rum will have taken on a dark color and a strong coffee flavor. You should also note the flavor of the vanilla beans, but the flavor is more subtle. At this point, it's really up to you how long you want to leave it infusing. When you are ready to stop the process, move onto the next step.
• Make a sugar syrup. The first time I made this liqueur, I made a simple sugar syrup by mixing together the water and sugar in a pan over low to medium heat until the sugar dissolved. I used equal weights of water and sugar to make a very basic sugar syrup, but you can make it sweeter by adding more sugar, or lighter by adding less. Once cooled, add the syrup to the coffee infused rum.
• I have since been experimenting with ways to alter the final flavor of the liqueur. If you want a more caramel flavor, you can caramelize the sugar first, before dissolving it in water to make the syrup. To do so, heat the sugar, without water added, to a pan over low to medium heat until it begins to melt and lightly brown. At that point, you can add water to dissolve the caramelized sugar into a caramel flavored sugar syrup.
• Strain out the coffee and vanilla beans, and add the sugar syrup to the coffee and vanilla infused rum. It's a good idea to add the sugar syrup little by little, tasting the mixture along the way, so that you don't make the liqueur too sweet for your taste. Stop when you've reached the desired level of sweetness. (If it's sweet enough, but too strong, you can add a little water. I'd wait a few days before adding the water, though, because the alcohol flavor seems to slightly mellow with time.)
• I wanted a stronger vanilla flavor, so I added a couple of vanilla beans back into the liqueur. Some people are very particular about not having little seeds in the final liqueur. If you want it perfectly smooth and clear of any seeds, you can do a final strain through a coffee filter or tight cheesecloth.
• Store at room temperature or refrigerated, and serve alone or in any Kahlúa or Tía María recipe. (My husband adds a dash to his espresso.) Enjoy!

DAD'S TIA MARIA

Steps:

• Steep 1 3/4 ounces of instant coffee in 4 cups of boiling water.
• Make a syrup by putting 6 cups of sugar in 5 cups of boiling water- allow to cool- then add 2 ounces of pure vanilla extract.
• Mix syrup with coffee mixture then add 1 3/4 pints of 190 proof ethyl alcohol (Everclear).
• Let cool and enjoy!

TIA MARIA & CHOCOLATE CREAMS

Steps:

• Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you're waiting, cut a heart shape from a piece of thick card.
• When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.

CHOCOLATE TIA MARIA NUGGETS

Steps:

• Bring the cream to the boil in a small pan. Remove from the heat and stir in the chocolate until it has melted. Stir in the liqueur and pour into a bowl. Cool, then chill until firm, about 4 hrs, or overnight.
• Sprinkle a sheet of greaseproof paper with icing sugar and another with cocoa powder. Take a teaspoon and scoop nuggets of truffle mix out of the bowl and onto either the paper with cocoa powder or icing sugar. Use two teaspoons to coat the nuggets then transfer them to paper sweet cases. Pack into paper sweet cases in boxes and chill. Store for up to 2 weeks.

TIA MARIA CAKE

Steps:

• 1. Cut cake into 2 layers Place each layer on a plate. Combine 1/2 cup of tia maria and 2 tbsps cream. Prick cake layers all over with a skewer. Drizzle tia maria mixture over all parts of each layer; bottom and top. Cover with saran wrap and chill several hours. Two hours before serving whip 2 cups of cream and fold in the 2 tbsps of tia maria and the icing sugar. Ice cake including layers. Crush Almond Roca and toss over top and sides of cake . Chill until serving time. DELICIOUS!!

TIA MARIA CREAM FOR BERRIES

Steps:

• place egg yolks and sugar in stainless steel bowl. beat 2 minutes with electric beater.
• pour in hot milk and continue beating until frothy-about 30 seconds.
• place bowl over saucepan half filled with boiling water over medium heat. whisk cream constantly until it beccomes thick enough to coat the back of a spoon-about 5 minutes. during cooking, cream will stick to sides of bowl. when this happens, remove bowl from heat and whisk vigorously to incorporate fully. return bowl over saucepan and resume cooking.
• when cream is cooked, remove bowl from heat and add liqueur. continue whisking until cool. cover with plastic wrap touching the surface and refrigerate until cold.
• serve with fresh berries in season.