Homemade Espresso Liqueur
80g of finely ground coffee (preferably medium roast)
1l of light rum
Mix coffee and liqueur in a container and let it steep for one month.
Some time, check if the coffee is completely immersed.
After one month, make a simple syrup.
In a pan put:
50g of raw Sugar,
50cl of water,
1/2 Vanilla pod,
2 large leaves of Cinnamon.
On the stove set low for around 10 min, until the sugar is completely dissolved.
Let the simple syrup cool off for 1 to 2 hours, then add it to the 1 month old liqueur.
Let it steep for another week.
Filtrate the liqueur 3 to 4 time until it is ground coffee free.