Homemade Coffee Liqueur

This coffee liqueur is as easy to make as it is to drink — and it’s every bit as delicious as any purchased variety.

Makes 10 servings (21/ cups) Total time: 11/ hours

2 11/ 2

1

11/ 4 1

cups water cups dark roast coffee beans, coarsely crushed with a mallet cup each granulated and turbinado sugars cups golden rum

Tbsp. vanilla bean paste

Heat water, coffee, and sugars in a saucepan to a boil over high, stirring to dissolve sugars. Reduce heat to medium-low and simmer mixture 1 hour.

Strain syrup through a fine-mesh sieve; discard solids. (At this point you should have 11/ 2 cups syrup.) Strain syrup again through a finemesh sieve lined with 4 layers cheesecloth.

Whisk rum and vanilla bean paste into coffee syrup and allow to cool completely; store in an airtight container up to 6 months.

Per cup: 260 cal; 3g total fat (1g sat); 0mg chol; 14mg sodium; 45g carb (4g fiber, 35g total sugars); 3g protein