For the coffee liqueur, place the coffee beans in a freezer bag and crush with a hammer, but do not grind.
Pour into a clean, boiled bottle with the rock candy and the sliced vanilla beans. Top with rum and close the bottle very tightly.
Place the liqueur in the ice chest for 1 week and shake vigorously every day. Pour through a fine sieve and pour back into a bottle. Store the coffee liqueur in a cool place and then it will keep for 2-3 months.
Preparation Tip:
The coffee liqueur is very suitable as a rich addition when baking cakes. Also to round off after a sumptuous meal, a stamperl coffee liqueur is just right.