I love all things coffee: ice cream, cake, candy-coated espresso beans, frosting….everything is just plain better when you add a little coffee. We’ve even added it to chili, soups, sauces, and stews. In my opinion butter isn’t the only thing that makes things better. While this recipe wouldn’t normally qualify as a dessert, it certainly makes for a tasty treat. I will admit, the trial runs for this recipe were fun and the neighbors were very helpful with the taste testing! I hope you enjoy it and a quick note: this makes about three quarts!
- 5 c. Brewed dark roast coffee, brew triple-strength
- 1 1/2 c. Light brown sugar
- 2 c. White cane sugar
- 1/2 vanilla bean
- 1 liter 150 proof white rum
Mix the coffee and sugars in a pan over low heat. Let the mixture heat through until the sugars have completely dissolved. Stir often and be careful not to let the sugars burn. Once the liquid has started to thicken, remove from the heat. Add the vanilla bean to the pot and let the mixture cool. Once cool, add the rum and place in a gallon size glass container in a cool, dark place for about a week before use.
This is great all on its own over ice or add some cream and vodka for a cocktail. It’s also excellent over vanilla ice cream or added to a dessert sauce over cheesecake.
© 2013 E. Stilson-Ouderkirk. All rights reserved.
Reposted with permission
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