Homemade Tia Maria
A rich and aromatic homemade version of the classic coffee liqueur. This recipe combines the deep molasses notes of brown sugar with robust coffee and vanilla, steeped in rum for a smooth, sweet finish. Ideally aged for a week to allow the flavors to meld perfectly.
What it tastes like
This liqueur presents a heavy aroma of molasses and roasted coffee beans. The palate is thick and viscous, dominated by caramelized brown sugar and dark coffee notes. It finishes with a persistent sweetness and a subtle warmth from the rum.
Flavour profile
Ingredients
- Water1 ml
- Brown Sugar1 ml
- Instant Coffee4 tsp
- Rum1 ml
- Vanilla Extract4 tsp
Preparation
- 1
Combine the water, brown sugar, and instant coffee in a saucepan.
- 2
Bring the mixture to a boil and let it cook for 10 minutes to create a syrup.
- 3
Remove from heat and allow the syrup to cool completely.
- 4
Stir in the rum and vanilla extract until well combined.
- 5
Pour the liqueur into clean, sterilized bottles.
- 6
Store in a cool, dark place and let it rest for 1 week before serving to develop the flavors.
Substitutions
- Brown SugarDemerara Sugar — This adds a richer, more mineral-heavy profile to the base syrup.
- Instant CoffeeEspresso Shots — Using fresh espresso provides a more authentic, oily texture and a deeper coffee flavor.
- RumVodka — This creates a cleaner profile that lets the coffee and vanilla stand out more prominently.
- Vanilla ExtractVanilla Bean — Using a split pod during the cooling process results in a more nuanced and aromatic vanilla character.
Variations
Spiced Coffee Liqueur
Add a cinnamon stick and two cloves to the syrup while boiling for a warm, spiced finish.
Coffee Cream
Mix the finished liqueur with an equal part of heavy cream for a texture and flavor profile similar to Irish cream.