Felyza's Coffee Liquor
8 Pots (12 'cup') British brewed coffee
10 Cups White Sugar
5 Cups Light Brown Sugar
5 Cups Dark Brown Sugar
2 Cups Hershey's Syrup
1/2 Cup Vanilla Extract
1/4 Cup Rum Extract
2 Gallons Vodka
Pots with a total capacity of about 4 gallons.
10 750ml bottles
Stirring spoon and whisk.
Bring coffee, sugar, and chocolate syrup to boil. I used a single 5 gallon pot, but in future will use 4 separate pots, and combine them as volume is reduced. The 5 gallon pot took about 7 hours to reduce to the beginnings of candy stages. Stir throughout the reduction process. I managed to stain both a wooden and plastic spoon, so use a black spoon, or one you do not care about. Remove from heat and begin cooling at start of thread stage.
Once lukewarm, mix in vanilla, rum extract, and vodka. A quick stirring with the spoon used during reduction, then switch to whisk. Mix until liquid stops accepting the syrup. I had just a little tiny bit of sludge that would not dissolve.
Using the funnel, fill your bottles. I have nice, cobalt blue glass bottles with an attached resealable stopper. (I order cases of Traditional Mountain Honey Wine - 750 ml :: Mountain Honey Wine :: Redstone Meadery
about once every other month, and have been saving bottles.) I was able to fill 9 and a half.
Taste testing immediately after bottling was done with a small straight sample, and a 'kahlua and cream' sample (which I know the taste of well, so figured it'd be a good test). It had a very distinct hint of 'burnt sugar', possibly from the duration of time the coffee was boiled to reduce. I was really worried at first. Now that it's aged for almost a day, upon a new sample from the 1/2 full bottle, the 'burnt' flavor is noticeably diminished. Most people say its best after 2 weeks, so I'll keep sampling daily from the 1/2 botte (yes, I'm really only sampling) to see how the flavor progresses. If in the next few days I can find some place to get vanilla beans, I'll put split beans in the bottles. The nearest 4 grocers didn't have them.