Apparently my kitchen has turned into a distillery, with the slow drip of alcohol through a filter, as it drains out of a silty, cloudy mixture. Not to worry, I am not brewing up moonshine from corn cobs or anything illegal like that. But I am making my own sugar-free homemade coffee liqueur and getting quite a kick out of myself in the process. Really, this whole thing was remarkably fun and astonishingly easy, and now I have many ideas for other sugar-free liqueurs. It’s going to be homemade liqueur madness here, so that I can indulge in some fun cocktails, like a low carb Mexican Coffee, without worrying about the added sugars. And homemade liqueurs make wonderful gifts for friends and family. I suspect that this will become the gift de jour in my house. I should probably buy stock in one or two vodka distributors, since I will be using so much of it.
I really am on something of a homemade everything kick. I’ve already amazed and astonished my friends with homemade butter, homemade yogurt and homemade cream cheese. I have been saying to my husband for ages that I want to try making my own sausages and he finally took me seriously enough to get the meat grinder and sausage stuffer attachments for my stand mixer. When you grow up in our modern society with our modern conveniences, you tend to forget that people ever did make all these things on the homestead, as it were. You believe that they simply can’t be made at home. Or at least that they can’t be made easily at home. I honestly credit blogging with opening my eyes to the wonders of the experimental homemade kitchen. One of my very first blog posts was for homemade yogurt made in a crockpot…the idea coming, naturally, from someone else’s blog.
The idea of making homemade sugar-free kahlua admittedly also came from someone else’s blog. Or blogs. I kept seeing it pop up in various places and thinking I needed to try it with some sort of alternative sweetener. My only hesitation was that my favourite, Swerve, doesn’t always stay in solution in liquids. But I found myself craving hot drinks made with yummy sweet liqueurs and decided it was worth a try. And I used a combination of erythritol and xylitol, to see if I could counteract the re-crystallization.
I chose to follow a recipe I found on Creative Culinary, but I did change a few things. I only made a half batch and I cut down on the amount of sweetener a little. I didn’t want to add chocolate liqueur, but knowing that a little chocolate intensifies the flavour of coffee, I added a touch of cocoa powder to the mix. I also took the whole distilling process a step further and strained it through a coffee filter to get all the little particles out and create a clear liquid. This actually took several days and several changes of coffee filters because the silty particles were so fine, hence the feeling that I was operating a distillery out of my kitchen. But the final product was more than worth it! The perfect addition to an afternoon cocktail.