This homemade virgin coffee liqueur is rich, sweet, and packed with coffee flavor. It takes about 5 minutes to make and it keeps in the fridge for weeks, which means you’ve always got it on hand when you need it.
About this recipe
This is a non-alcoholic coffee liqueur made with espresso, white sugar, and vanilla. It tastes like Kahlúa but without the alcohol, which makes it perfect for mocktails, alcohol-free espresso martinis, or anyone who wants the flavor of coffee liqueur in a drink without the booze.
The base is espresso, which gives it that deep, intense coffee flavor. I use a proper shot pulled fresh, but you can use whatever coffee you have on hand. Strong brewed coffee works well, and cold brew concentrate is a great option too. The stronger the coffee, the better the syrup, so whatever you’re using, brew it on the stronger side.
I add vanilla paste for a rich, rounded flavor that helps to mimic the depth you get from a real liqueur. But again, vanilla extract works perfectly well if that’s what you have. The sugar is just white sugar so it lets the coffee and vanilla do their thing.
The syrup keeps in the fridge for a couple of weeks, so it’s worth making a batch to have on hand. It’s brilliant in an alcohol-free espresso martini, and I also use it in the eggnog espresso martini when I want an extra hit of coffee flavor.
Key ingredients and why
- Espresso: The base of the syrup and where all the coffee flavor comes from. I use freshly pulled espresso, but strong brewed coffee or cold brew concentrate both work. Whatever you use, make it strong.
- White sugar: Keeps things clean and sweet without adding any extra flavor. It dissolves easily into the hot espresso too.
- Vanilla paste: Adds that rounded, slightly caramel-like depth that makes this taste like a real liqueur rather than just a sweet coffee syrup. Vanilla extract works just as well if that’s what you have.
- Water: Just a little, to help the sugar dissolve and give the syrup the right consistency.
Method
- Pull your espresso (or brew your coffee).
- Combine the water, and sugar in a small saucepan.
- Heat over medium, stirring until the sugar fully dissolves. You don’t need to boil it hard, just warm enough to dissolve the sugar completely. This only takes a couple of minutes.
- Remove from the heat and stir in the espresso, vanilla paste and salt. Let it cool completely, then pour into a clean jar or bottle.
Tips
- Make sure your coffee is strong. The stronger your coffee, the more intense the flavor.
- Vanilla paste vs extract. I prefer vanilla paste because it gives a richer flavor, but extract is a fine swap though, just use the same amount.
- Storage. Keep it in the fridge in a sealed jar or bottle for 2-3 weeks.
- How to use it. It’s great in mocktail espresso martinis, stirred into milk or cream over ice.
Homemade Virgin Coffee Liqueur
Ingredients
- 3 oz freshly brewed espresso or strong brewed coffee
- 4 oz water
- 1 cup white sugar
- 1 tsp vanilla paste or vanilla extract
- small pinch of salt
Instructions
- Brew your espresso or strong coffee. 3 oz freshly brewed espresso
- Combine the water and sugar in a small saucepan. 4 oz water, 1 cup white sugar
- Heat over medium, stirring until the sugar fully dissolves. This takes about 2 to 3 minutes. You don't need to boil it.
- Remove the sugar syrup from the heat and stir in the espresso, vanilla, and salt. 1 tsp vanilla paste, small pinch of salt
- Let cool completely, then pour into a clean glass jar or bottle.
- Store in the fridge and use within 2 to 3 weeks.
