Coffee Liqueur with Vanilla

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.

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