Coffee liqueur

Ingredients for 1 servings:

• 750 ml ouzo
• 100 g coffee beans (I like to use espresso beans)
• ½ vanilla pod(s)
• 3 star anise, according to taste
• ½ tsp, leveled anise powder
• 500 ml water
• 500 g sugar

Instructions

Working time approx. 10 minutes; Rest period approx. 28 days; Total time approx. 28 days 10 minutes

tastes like a holiday on Rhodes

Place the coffee beans, vanilla pod, star anise, and anise powder in a suitably sized bottle or other tall, tightly sealed container. Then pour in the ouzo. Shake well and place in a warm place. The coffee beans absorb quite a bit of liquid, so don’t be alarmed if the bottle suddenly becomes too small. Let the liqueur base stand for about 3-4 weeks. Shake regularly. Once the time has elapsed, strain it through a sieve. Discard the beans and spices. Make a sugar syrup from the sugar and water. Leave the pot open while boiling. Let the sugar syrup cool. Mix with the liqueur base to taste. If you don’t like it too sweet, you can use less syrup. Tastes great on its own, in coffee, or over ice.