• Summer cocktails with a twist

    by  • July 28, 2014 • Food

    coffee vodka 1I have dabbled a few times now in making my own flavoured vodkas and if you have a little bit of patience it is amazing how half a bottle of reasonably priced vodka (best not to choose a really cheap paint stripper variety, but at the same time no need to waste the vintage Russian stuff), an empty jar, some sugar and a flavouring of choice can result in a rather delicious tipple. The first time I experimented, I made my own limoncello, and after a serious blackberrying session one Autumn, I went on to create a delicious blackberry-infused concoction.

    After gaining possession of an extra bottle of vodka after a recent house party I thought it was time to try out a new flavour and after a little research became intrigued by the idea of milk vodka, which apparently originates from a Portuguese recipe. I decided to experiment by mixing this with my favourite non-alcoholic beverage – coffee – to create the perfect after dinner pick me up. Don’t be put off by the curdling that occurs at first because once strained the mixture transforms into a gorgeously silky smooth coffee liqueur after 10 days of infusion. it’s perfect over ice or in an espresso martini…and a lot cheaper than buying fancy speciality liqueurs available in shops. Give it a go and feel free to experiment with your own flavourings but as a baseline, here’s how I created mine:


    coffee pics 3


    400 ml vodka

    400 ml whole milk

    300 g granulated sugar

    25 g ground coffee

    ½ vanilla pod

    ½ lemon



    Large glass jar


    Coffee filters

    Large glass jar

    Jar/bottle for storage


    The Process

    coffee pics 2Pour the vodka, milk and sugar into a bowl and stir together until the sugar begins to dissolve.

    Scrape the seeds out of the vanilla pod and add these along with the remaining pod and the coffee to the mixture.

    Finally squeeze the juice from the lemon into the mixture and add the rest of the lemon as well.

    Transfer to a clean jar, seal and leave in a cool dark place for 10 days (the back of a kitchen cupboard provides an ideal location) and give the jar a little swirl every other day. Don’t worry if the mixture looks like a bit of a curdled mess…this is meant to happen.

    After 10 days strain the mixture through a sieve. This will remove most of the milk solids but the remaining mixture will still look rather muddy.

    Next pass the liquid through a coffee filter (I balanced my coffee filter in a sieve over a bowl) and strain to produce a clearer liquid. This process can be repeated multiple times to achieve a clearer, smoother tasting end product. I filtered my liqueur three times but it’s entirely up to you.

    Lastly, transfer to a sterilised jar or bottle and voilà your home made coffee vodka is complete.


    For more recipes with a twist, visit Julia’s website Something Missing

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