Tia Maria Homemade 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.

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 (HOMEMADE)

Steps:

• 1. Bring water and sugar until sugar is completely dissolved. Remove from heat.
• 2. Add coffee granules slowly, continually stirring. Add rum. Slit vanilla bean down the center with a knife and add to the mixture.
• 3. Cover tightly and shake or stir each day for approximately three weeks. It does taste beter by waiting, but up to you...

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 CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
• Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
• Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
• Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.

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

Steps:

• Bring water, sugar, and coffee extract to a boil. Let cool then add vanilla and alcohol.
• Stir and pour into a bottle.