Tia Maria Liqueur Recipes

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HOMEMADE TíA MARíA: COFFEE LIQUEUR RECIPE



Homemade Tía María: Coffee Liqueur Recipe image

Control the quality of the ingredients and the level of sweetness when you make your own homemade Tía María or Kahlúa copycat. (Makes just over a liter.)

Provided by Tracy Ariza, DDS

Categories     Beverages

Number Of Ingredients 5

25 ounces rum
1 cup coffee beans ((whole) I chose organic)
4 vanilla beans
2 cups panela (or other sugar of choice)
2 cups water

Steps:

  • Find a glass bottle or jar large enough to store the rum with the coffee beans and vanilla beans for several days. Pour the rum into the container.
  • Split the vanilla beans down the center with a sharp knife. This will expose the inner seeds, allowing the vanilla flavor to better infuse into the rum.
  • Add the split vanilla beans to the bottle with the rum.
  • Add the coffee beans to the bottle with the vanilla beans and rum, cover it, and give it a good shake. I use whole coffee beans because it's less messy and works great, but you can also use ground coffee if you don't have any whole beans.
  • Store the bottle out of direct sunlight, shaking the bottle occasionally, when you walk by it, to help incorporate all of the ingredients so they infuse well into the alcohol.
  • Depending on the strength of the alcohol used, the type of coffee, and whether it was ground or not, in just a few short days the rum will have taken on a dark color and a strong coffee flavor. You should also note the flavor of the vanilla beans, but the flavor is more subtle. At this point, it's really up to you how long you want to leave it infusing. When you are ready to stop the process, move onto the next step.
  • Make a sugar syrup. The first time I made this liqueur, I made a simple sugar syrup by mixing together the water and sugar in a pan over low to medium heat until the sugar dissolved. I used equal weights of water and sugar to make a very basic sugar syrup, but you can make it sweeter by adding more sugar, or lighter by adding less. Once cooled, add the syrup to the coffee infused rum.
  • I have since been experimenting with ways to alter the final flavor of the liqueur. If you want a more caramel flavor, you can caramelize the sugar first, before dissolving it in water to make the syrup. To do so, heat the sugar, without water added, to a pan over low to medium heat until it begins to melt and lightly brown. At that point, you can add water to dissolve the caramelized sugar into a caramel flavored sugar syrup.
  • Strain out the coffee and vanilla beans, and add the sugar syrup to the coffee and vanilla infused rum. It's a good idea to add the sugar syrup little by little, tasting the mixture along the way, so that you don't make the liqueur too sweet for your taste. Stop when you've reached the desired level of sweetness. (If it's sweet enough, but too strong, you can add a little water. I'd wait a few days before adding the water, though, because the alcohol flavor seems to slightly mellow with time.)
  • I wanted a stronger vanilla flavor, so I added a couple of vanilla beans back into the liqueur. Some people are very particular about not having little seeds in the final liqueur. If you want it perfectly smooth and clear of any seeds, you can do a final strain through a coffee filter or tight cheesecloth.
  • Store at room temperature or refrigerated, and serve alone or in any Kahlúa or Tía María recipe. (My husband adds a dash to his espresso.) Enjoy!

Nutrition Facts : Calories 96 kcal, Carbohydrate 11 g, Sugar 11 g, ServingSize 1 serving

TIA MARIA COCKTAILS



Tia Maria Cocktails image

Tia Maria cocktails are a rich and creamy after-dinner drink that are easy to prepare and can be made in advance. This drinkable dessert that everyone loves is great for entertaining and for the holiday season.

Provided by Meme

Categories     Drink

Time 5m

Number Of Ingredients 3

48 ounce coffee ice cream (softened)
4 ounces Tia Maria coffee liqueur
6 ounces brandy

Steps:

  • Add the ice cream to a blender. Top with coffee liqueur and brandy.
  • Blend until smooth. Enjoy!

Nutrition Facts : Calories 404 kcal, Carbohydrate 57 g, Protein 8 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 127 mg, Fiber 1 g, Sugar 44 g, ServingSize 4 ounces

NO-BAKE TIA MARIA CHEESECAKE



No-Bake Tia Maria Cheesecake image

No-bake Tia Maria cheesecake. This boozy, rich and creamy cheesecake with caramel glaze topping is perfect for all holiday occasions. It's easy to make too!

Provided by Neil

Categories     Dessert

Number Of Ingredients 11

80 g butter
180 g digestive biscuits (crushed*)
400 g cream cheese
40 ml Tia Maria or similar coffee liqueur
50 g icing sugar
300 ml double cream (whipped)
75 g grated dark chocolate
55 g unsalted butter
55 g light brown soft sugar
1/4 tsp salt
70 ml double cream

Steps:

  • Grease the bottom and sides of a 20cm loose bottomed cake tin.
  • Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
  • Remove pan from heat and press the biscuit crumbs into the bottom of the cake tin. Chill in the refrigerator and allow to set for one hour.
  • Lightly whip the cream cheese then beat in the Tia Maria and icing sugar. Fold in the whipped cream and grated chocolate. Spoon the filling over the biscuit base and smooth the top of the cheesecake with a palette knife or metal spoon.
  • Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
  • Place the butter, sugar, salt and cream into a small saucepan.
  • Heat the saucepan gently, over a low heat, stirring continuously until the sauce has thickened and changed colour, about 2 minutes.
  • Allow the glaze to cool for about 15 to 20 minutes.
  • Before serving the cheesecake remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Pour over the cooled glaze, cut into 8 slices and serve.

Nutrition Facts : Calories 672 kcal, Carbohydrate 40 g, Protein 6 g, Fat 54 g, SaturatedFat 32 g, Cholesterol 155 mg, Sodium 433 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving

TIA MARIA LIQUEUR



Tia Maria Liqueur image

The third recipe of liqueurs my girlfriend gave me oh so long ago. Again I will mention that being a Quebec recipe it asks for "Alcool" which is basically a 40% alcohol. Not sure if alcohol is available in the USA. I love having a glass of this mixed into some milk, absolutely delicious.

Provided by FrenchBunny

Categories     Beverages

Time 30m

Yield 28 serving(s)

Number Of Ingredients 6

2 tablespoons instant coffee (Tasters Choice Please)
1 1/2 cups dark brown sugar
1 1/2 cups white sugar
1 teaspoon vanilla
1 cup water
25 ounces alcohol

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.

HOMEMADE TIA MARIA LIQUEUR RECIPE



Homemade Tia Maria Liqueur Recipe image

Recipe for money saving Homemade Tia Maria

Provided by Leanna Forsythe

Categories     Drinks

Time 10m

Number Of Ingredients 5

1 1/2 cups brandy
3 tbsp Yuban Instant Coffee
1/3 vanilla bean
1 1/3 cups water
1 1/3 cups sugar

Steps:

  • Boil 1.5 cups of water. Add instant coffee to 1/3 cup of the water, set aside to cool.
  • Add 1 1/3 cups of sugar to 1 1/3 cups of the boiling water. Stir to dissolve the sugar.
  • Cut off a third of a vanilla bean place in the bottom of a bottle. Mix all the ingredients together and pour into the bottle
  • Store at least six weeks in a cool dry place before using.

HOMEMADE KAHLUA/TIA MARIA



Homemade Kahlua/Tia Maria image

Use this as an after-dinner liquer or in White or Black Russians. As good as, if not better than store bought Tia Maria or Kahlua

Provided by Deb Wilson

Categories     Other Drinks

Time 30m

Number Of Ingredients 5

2 1/4 c sugar
3 Tbsp instant coffee
1 1/2 c water
3/4 tsp vanilla extract
1/2 pint of vodka

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.

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