Tia-Maria
Coffee and brown sugar boiled down, then blended with rum and vanilla and rested for a week. A homemade coffee liqueur with dark caramel depth.
15% ABVMediumHomemade Liqueurs
Medium
Difficulty
20 min
Time
230 Cal
Calories
Flavor profile
Rum
Strength
Sweet
Sour
Bitter
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Vanilla Extract4 tsp
- White Rum1 cup
- Water1 cup
- Coffee4 tsp
- Brown Sugar3/4-1 cup
Ingredient substitutions
No exact bottle on the shelf? These swaps keep Tia-Maria close to the original.
Instead of Vanilla Extract
- Vanilla Syrup— adds a little sweetness
Instead of White Rum
- Cachaça— makes it punchier
- Gold Rum— richer, slightly oaky
Instead of Coffee
- Espresso— bolder — dilute with hot water
Instead of Brown Sugar
- Maple Syrup— deeper caramel
- Sugar— cleaner, less molasses
Instructions
Boil water, sugar and coffe for 10 mins and let cool.
Add rum and vanilla.
Put in clean bottle(s) and leave for 1 week before using.
Pairs well with
Homemade coffee-rum liqueur with vanilla belongs beside Caribbean sweets:
- Rum cake squares
- Coconut drops
- Chocolate fudge
- Banana fritters
Similar taste
Frequently asked questions
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