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For the best taste, we recommend using the liqueur within 2 to 3 months. However, if stored away from light in a cool and dry environment, you can extend the shelf life up to 6 months.
The alcohol content depends on the proof of your selected spirit choice, along with the amount of simple syrup you use since you are sweetening this liqueur to your personal taste.
You can substitute with any spirit. However, keep in mind that tequila has a very specific flavor, so the coffee and tequila flavors will definitely compete with one another. Thanks for your question!
We actually bought mint plants and took the leaves from them. You can find mint plants at many grocery stores, hardware stores, or garden centers. Thanks for your question!
You may use dark chocolate, but not cocoa powder. Keep in mind that even dark chocolate has sugar, so you'll want to slightly reduce the amount of simple syrup you use. Thanks for asking!
Hi Edgar, I'm facing the same issue. I haven't got Cocoa nibs either. Could u pls suggest any alternatives u used? I'm guessing Unsweetened Dark Chocolate might work. What's the total Yield at the end ( How many ml )
Thanks for your question! To make a coffee liqueur using cocoa butter, we suggest substituting cocoa butter for cocoa nibs using the following recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eQPCb3L0H5I.html
@@ToriztaCantina I appreciate your answer. I made coffee liqueur before and its freshness lasted almost more than two years but I did not add cocoa nibs. Lately I made some organic pomelo infused moonshine and I am thinking to modify your recipe (instead of using orange peels I will use my moonshine. This stuff smells like a citrus garden) But I am not sure about adding cocoa nibs. Sure it will tase superb but I want it to keep its freshness for a long time. Fresh for 2 months because abv is low or is there any other explanation that I miss? Thank you very much :)
The liqueur will definately last longer than two months, but we only recommend two months since the flavor is best when the liqueur is newer. Something to keep in mind, the cocoa nibs will improve the flavor, but the fat from the nibs will reduce the shelf life. We think the trade off is worth it because of how delicious the liqueur is with the nibs.
Hello. Thank you for the video, I will try making. I have a few questions. Is there a difference between adding sugar before and after letting sit? Is letting sit longer going to make a stronger taste? Do you know how much alkohol % will result from proof being used? Like using 40% will be 28% in product or primasprit 95%. Thank you
You can add the sugar based simple syrup before infusing, which is common. We add it after infusing because when using a non-sugar keto simple syrup, it's best to add after infusing the mixture. To your question about the final proof of the mixture, it depends on the proof of the spirit you use, and the amount of other liquids you add to it.
I’ve just made this with dark rum, let it sit for 8 days and rum is the dominant taste. I’m going to add more espresso to see if that helps. I’ve got another one brewing with vodka so it’ll be interesting to see the difference. It’s been very enjoyable!!
I tried to make an extract and it seemed to start fermenting after two days when i lefr it out in room temp? Looked like theres mini bubbles rising up and foamy on top.. is it normal? The days are pretty hot over here lately. Thank you for your vidoe!
It is not unusual for cocoa nibs to ferment. In fact beer infused with cocoa contains fermented cocoa nibs. With that said, you should make sure the mixture is stored in a cool dark location and shake daily. If the area is too hot, you may want to reduce the infusion time to 1 week instead of two weeks. Thanks for asking!
Looks delicious!!! I am wondering - can I use 95% alcohol/spirit or it must be 80 proof vodka?? Waiting for your answer...can't wait to start..got everything ready!!!
@@ToriztaCantina one more question...when you say "alcohol of choice" instead of brandy..does that mean whiskey or bourbon or scotch?? I made it with plum brandy(shlivowitz), and I used white peaches..they smelled like peaches! the yellow ones were probably not ripe enough yet - didn't have that peach smell...I will get back to you in a few weeks..let you know
Awesome liquer, love it - just making my second batch! One question: Which filter do you use? I used a conventional coffee filter + filter paper however the filter paper clogged every time very fast so it was a very messy fill into filter, wait until clogged, fill back and replqce paper filter…
Great question! Originally we used standard coffee filters, but it took FOREVER to drain. Now we fold up several layers of cheese cloth into about a 12" square. We then place that over our metal funnel and then place the coffee filter over the cheesecloth. This allows us to pick up the cheesecloth and gently squeeze the mixture so that it drains faster. The cheesecloth won't break when you squeeze it and is less messy. Thanks for asking!
I'm in process of doing this with whisky as I write. Two days in on a half gallon Mason Jar of hot cinnamon whisky. Really looking forward to trying it out. If it works as well as I think it will I'll be gifting it far and wide to friends and family. Thanks for the quality video, much appreciated -Vic
Thanks for the questions! This is stronger than Kahlúa when steeped at least 5 days. As for the simple syrup, it is 1 part hot water and 1 part sugar. You can see the recipe here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ATUCDvOpDME.html
We have not tried aged or dark rum with this recipe, but we're certain it will taste great! If you try it, please let us know how it tastes. Thanks for the question!
We have never reused the butter to make additional batches. It tends to break down, so subsequent batched might taste different from the first batch. We would recommend making a larger batch instead of reusing the butter for additional smaller batches. However, if you try to reuse it, please let us know how it turns out. Thanks for the question!
The peppermint extract is optional, so the peppermint oil could be substituted. Keep in mind that the oil might separate in the liqueur, so you may need to shake it before serving. Thanks for the question!
How much extraction are you getting? I know when I put coffee in a beer, the extraction is so high I pull vegetable flavors out of it when sitting over 30 hours. Do you get those notes in this?
The intensity of the coffee extraction depends on how long the mixture steeps. Unlike your beer coffee, 30 hours will not be enough steeping time for this recipe. If you prefer a milder coffee flavor, then only steep it for 4-5 days. Thanks for the question!
@@ToriztaCantina I get those flavors with cold water/ Cold brew after 30 hours. can you point me towards research to back your claim? really interested in making superior product.
Vegetable flavours? Maybe it's your coffee? Mind you, back when I was homebrewing, I used an espresso maker to extract the coffee, then simply added ~ 1.5 to 2 cups (if I remember correctly) of espresso to a 23L batch of porter or stout just prior to bottling. I never allowed the coffee to steep in the brews, and they all turned out great. If you don't have an espresso machine, I'd recommend grabbing a cheap coffee press to make your extractions.
You can use this as you would most store bought coffee liqueurs. You also can make this liqueur thicker by substituting a rich simple syrup that has a 2:1 ratio of sugar to water.
Sure! An airtight container just makes it easier to infuse and shake, but you can certainly use whatever container you have available. Thanks for asking!
If you are looking to replace fresh mint leaves during the winter, you could substitute dried mint leaves or mint tea bags to make this liqueur. As far as a mojito, I wouldn't suggest using dried mint leaves. However, you could use this liqueur as a substitute for mint leaves in a "winter mojito!" Thanks for commenting!
You have a valid concern. Pits from some fresh fruits, such as peaches, are poisonous when consumed. However, it is our understanding that this if they are ground or crushed and then consumed. Although that is not the case in this video, we have updated the drop down menu instructions accordingly and will be relaunching a modified video soon. Thanks for the feedback!
The peppermint extract seem like a cheat (though I completely get why it's used). I would enjoy blending different fresh mint types in order to get the desired intensity. Thanks for the video!
I'm amazed at how the base approach to lots of cocktail parts is essentially citrus and sugar. Many times it's lemon and sugar (lemonade) plus a spirit and a flavor. This time it's two citrus fruits and sugar, then any spirit you want. Makes me want to try mixing less common citrus like clementine and grapefruit with sugar and seeing where it goes.
Interesting approach to a delicious liqueur. Here's a slightly different method: I would 1. freeze the berries. 2. allow them to thaw. That enables far more juice to be extracted . 3 add the quantity of sugar you are planning to use for the syrup directly onto the berries and let them sit for about 30 minutes to an hour -the sugar helps further extract the juice. 4. press or squeeze the berries to extract as much juice as possible. 5. Strain the juice. 6. add to vodka. No need to wait to macerate the berries; no need to allow some of the vodka to be soaked up by the cheese cloth; no need to further dilute the vodka by adding water (simple syrup). Enjoy
@@user-dm1tv6nl2e if you add whole fruit you are using the alcohol as a solvent to extract the flavors and that process can take time to fully extract all flavor and color. If you use the juice you have extracted then over a week or two the flavors will meld and change but in my opinion, you can enjoy this liqueur immediately: if you were making a cocktail you wouldn't wait a couple of weeks before drinking it, would you? .
@@kb2vca more curious from the standpoint of any time based changes. There are some liqueurs I've seen where a bit of aging time after the flavoring mass has been removed (fruit, nuts, etc) results in a more cohesive flavor.
@@user-dm1tv6nl2e Totally agree: when you macerate the fruit you are using the alcohol as a solvent to extract flavors, but when you add juice you are adding the flavors. As I suggest, I do expect there to be a melding of flavors as the alcohol and the juice combine - there are I think chemical reactions and some esters are formed and the tannins in the fruit may be modified by the alcohol so I would expect the flavors to improve a few degrees over a couple of weeks but nothing like the changes you see when you use fruit or nuts or spices or herbs. The flavors are TOTALLY dependent on being extracted by the alcohol and that can take a month.
We like to make Polar Bear shots with this! It's one part white creme de cacao and one part mint liqueur or peppermint schnapps. You can also substitute white creme de cacao in any cocktail recipe where regular creme de cacao is used, such as a Brandy Alexander. The creamy white color gives the cocktail a different look and taste. Thanks for asking!
