The combination of alcohol and coffee has long been appreciated by gourmets around the world. The main reason for this is the softening effect of alcohol, which neutralizes the effect of caffeine and makes it possible to drink several glasses of coffee cocktails even for those who suffer from high blood pressure.
To prepare high-quality coffee infusions, you will need the same ingredients. The taste and aroma of the finished drink directly depends on the quality of the alcohol or vodka, as well as on the type of coffee and additional components used in some recipes. A variety of options for preparing coffee infusions allows every gourmet and home craftsman to choose the most pleasant and affordable recipe.
A simple coffee tincture with honey
There are simpler recipes, but I hope you can figure them out on your own. For example, pour 30 coffee beans with 50% alcohol or vodka and leave for 1-2 months. Or take 4 parts vodka and 1 part ground coffee, leave for 8-12 hours, and then strain through coffee filters. All this is simple and... not very original. This recipe is also not the most original, but it will do for the first one in this collection.
- 50 medium roast coffee beans
- 1 vanilla pod (vanilla sugar, vanilla)
- 250 ml water
- 125 ml honey
- 1 liter of alcohol or moonshine (no more than 50% strength)
Preparing the tincture is very simple. Pour coffee beans into a jar of suitable volume, add vanilla and fill everything with alcohol or strong distillate. Close the jar tightly and leave it in a cool, dark place for two weeks. After the allotted time has passed, drain the infusion through a sieve, dissolve the honey in warm water and add it to the coffee infusion. Mix well, wait a couple more days, then filter through cotton wool or a coffee filter and bottle the drink. You can drink this tincture with coffee right away, but it is better to wait at least a couple of weeks.
Recipe Note:
To make the drink beautiful, after mixing it with warm water, it is better to leave the honey syrup in the refrigerator for a couple of days, then carefully drain it from the sediment and only then add it to the infusion. This can be done at the initial stage of preparing the drink so that the syrup is completely clarified within two weeks.
Recipes for aromatic drinks and other remedies
Today on the Internet you can find a huge number of recipes for drinks, decoctions and other remedies prepared using cinnamon. Read our tips and try making your own tincture of aromatic spice.
Recipe No. 1. Diabetes medicine
It is quite possible to normalize blood glucose levels with the help of a cinnamon drink. You will only need 100 gr. spices, crushed into powder, as well as 300–400 ml of vodka. The cinnamon is poured into a glass container, filled with alcohol and closed with a lid. She will insist on vodka for a month.
When the drink is ready, it is passed through a cotton wool filter and treatment begins. Take half a teaspoon twice a day. The course of taking the medicine should not exceed 5 days, after which you should take a 2-day break and start drinking the tincture again.
Recipe No. 2. English cinnamon tincture to improve brain function
For chronic fatigue, memory loss and disruptions in brain function, it is worth using
Cinnamon tincture
a drink consisting of a number of aromatic spices. To prepare you will need:
- vodka or alcohol diluted to 60 degrees – 250–300 ml;
- orange and lemon zest – 10 and 5 g. respectively;
- cinnamon stick – 1 pc.;
- galangal (root) – 1 tsp;
- ginger – 1 pinch;
- cloves – 7 inflorescences;
- cardamom - a third of a teaspoon;
- orris root, nutmeg and cubeba pepper - on the tip of a knife.
All components must be placed in a glass container, filled with alcohol and left for 30–40 days. After this, the tincture of cinnamon and other spices is diluted with water (the strength should be about 30%) and distilled. The result should be a 65-degree essence. It is left for a week and then added to vodka or moonshine.
In order for the tincture to have a healing effect on the body, it must be diluted with alcohol in a ratio of 1:3. If the product is too bitter, you can add a little honey to it.
Recipe No. 3. Apple-cinnamon cognac
From spice sticks you can make not only medicinal drinks, but also incredibly tasty alcohol for feasts. For example, apple-cinnamon cognac receives high praise. To prepare the drink you will need:
- moonshine or diluted alcohol – 1 liter;
- sour apples – 1 kg;
- cinnamon powder – 10–15 g;
- vanillin - on the tip of a knife;
- sugar - optional.
Sugar is diluted with water in a ratio of 2:1, syrup is prepared from it. The fruits are peeled, seeds and cores are removed, and cut into thin slices. The apples along with the spice are placed in a jar, filled with alcohol and warm sugar syrup is added. The drink will infuse for about a week, after which it must be filtered and bottled for long-term storage.
Recipe No. 4. Cinnamon with honey for weight loss
For women who are dissatisfied with their figure, we can recommend an effective remedy in the fight against excess weight - cinnamon with honey. It is quite simple to do, and production costs are minimal. Spice (10 grams) must be poured into 300 ml of boiling water, and after 40–50 minutes add 30 grams. honey. The mixture should steep for 10–12 hours, after which it should be drunk. The permissible dosage is half a glass twice a day.
Contraindications
Despite the huge list of beneficial properties of cinnamon, this spice can also cause unpleasant side effects, especially if the dosage of aromatic drinks is exceeded. In addition, you should not use cinnamon tincture if you have the following:
- liver diseases;
- high blood pressure;
- bleeding;
- being in a stressful state;
- individual intolerance and tendency to allergic reactions.
Cinnamon vodka drinks are not recommended for people taking antibiotics. Pregnant and lactating women should also refrain from taking such drugs.
Coffee liqueur “Porterovka”
Amazing recipe. Personally, he captivated me to the depths of my soul. Yes, and there is room for imagination. You can reduce the amount of sugar or eliminate it altogether, add various spices, lemon juice and/or zest, and if you want something incredibly original, I advise you to look towards herbs. In general, I came up with an activity for the weekend, and you yourself will somehow...
- 2 bottles of dark porter
- 3 tsp. instant coffee
- 200 g sugar
- 1 packet vanilla sugar
- 1 handful of raisins
- 2 tbsp. l. honey
- 0.5 l alcohol
Pour beer into a saucepan, add sugar to it and place on low heat. Stirring constantly, bring the temperature of the mixture to 40°C. When the sugar has dissolved and the beer has “degassed” (the foam has disappeared), add honey, vanilla sugar, instant coffee and raisins. Stir well to combine all the ingredients, then remove the beer from the heat and let it cool to room temperature. Pour the contents of the pan into a jar of suitable volume and add alcohol or vodka, depending on whether the drink should win your heart or head. Close the jar tightly and leave in a cool, dark place for at least 2 weeks. Then strain the tincture through a sieve, filter and bottle. Excerpt is welcome.
Recipe with spices
The use of spices in the production of alcoholic beverages is no longer new. Even if we remember the well-known mulled wine, which people prefer to drink for mild colds in winter. Coffee moonshine with spices can also get anyone out of bed who has spent too much time in the cold. Warming and invigorating, it’s very easy to make. Moonshine coffee liqueur for beginners:
- Distillate (homemade moonshine) - you can immediately take 3 liters.
- Ground coffee - 1-2 tablespoons.
- Dried cloves - 3 pcs.
- A little sugar - 1-2 spoons, or 1:1, where the part is with honey.
- Bay leaf - 2-3 pcs.
Here you will have to turn on the high temperature. The main thing is not to overdo it, since natural moonshine dissipates very well. 3 liters of distillate is poured into a saucepan, everything is placed on low heat. Next, pour in the main ingredients, after which the alcohol is brought to a boil and removed from the stove and covered with a lid. The resulting tincture will cool for 1.5-2 hours. Next, everything is filtered using gauze and poured into containers. The bottle can be stored in the refrigerator, but you can drink the nectar after 5-7 days.
For those who like to experiment in cooking, it is recommended to soak meat (beef) in this tincture, adding lemon. The fibers turn out very soft and juicy, the hostess will definitely like this recipe. After marinating, it is better to cook meat over coals or in the oven. Duck in oranges is made using the same technology.
Coffee liqueur with walnuts
- 200 g medium roast coffee beans
- 700 ml vodka (500 ml vodka + 200 ml Nocino)
- 500 ml cognac
- 2 cinnamon sticks
- a handful of walnut kernels
- honey to taste
If you prepared Nocino according to our recipe, and you have 200 ml of this divine liqueur left in your bins, add it to this coffee liqueur, you won’t regret it. The drink itself will be prepared like this: pour coffee beans and nuts into a jar of suitable size, add cinnamon, honey and fill everything with alcohol according to the recipe. Close the jar tightly and leave it in a cool, dark place for 4 weeks, remembering to shake the contents every 1-2 days. When the time is right (the coffee beans will fall to the bottom of the jar, which usually happens in about a month), strain the tincture through a sieve or several layers of gauze, filter and bottle. Excerpt is welcome.
Moonshine tincture on coffee beans
The recipe was described on the forum forum.homedistiller.ru by user Liky from Kaliningrad, for which many thanks to him, because the recipe is really interesting. If you have problems with blood pressure, you can reduce the amount of coffee, up to 1/3, or even use decaf (decaffeinated coffee).
- 120 g medium roast coffee beans
- 1 macadamia nut or hazelnut
- 5-6 cardamom grains
- 15-20 g fructose to soften the taste
- 1.15-1.2 liters of double moonshine 40-45%
We don’t bother with macadamia – you don’t have to put it in at all, or you can replace it with regular hazelnuts (other nuts have too strong a taste). Take roasted hazelnuts and cut them into petals. If you have a macadamia nut at your disposal (a rare thing), cut into petals, put on a napkin and hold in the oven at 60°C for 15-20 minutes, then blot with another napkin (remove excess oil) and cool. Grind the coffee at medium grind. Pour the nuts and coffee into a jar of suitable volume, add cardamom, 1 tbsp. l. fructose without top and fill everything with high-quality sugar or grain moonshine (can be diluted with alcohol or vodka, as well as any other neutral distillates).
Leave the tightly closed jar in a cool, dark place for two weeks. Shake the jar vigorously for the first 10 days. In recent days, the tincture should be left alone. After two weeks of infusion, drain the drink through a sieve and lightly squeeze out the coffee grounds. Pass through a cotton or coffee filter and put in the refrigerator for a week. Filter again, bottle, and let sit for at least 2 weeks. Store moonshine on coffee beans in a cool place.
Orange mash recipe
Preparation time: about 2 weeks. Product quantity: from 1.4 to 1.6 liters.
Kitchenware
- sponge or washcloth;
- vegetable slicer or sharp knife;
- blender or food processor;
- distillation cube;
- water seal;
- multilayer gauze.
List of required components
| Ingredients | Quantity |
| orange | about 4 kg |
| granulated sugar | 1.8-2 kg |
| water (well or spring) | 15-16 l |
| wine yeast | 85-100 g |
Step-by-step preparation
- Ripe oranges in an amount of about 4 kg are thoroughly washed with a sponge in a soapy solution. Then wipe the fruits dry with a paper towel.
- Using a vegetable cutter, carefully cut off the orange zest, trying as much as possible to avoid the white pulp, which will spoil the taste of the drink, making it very bitter.
- We also carefully clean the fruit slices from the white layer.
- Place the peeled oranges in a blender bowl and grind them until you obtain a homogeneous mushy mass.
- Transfer the resulting slurry into a 20-liter vessel.
- Add the zest of the fruit there, after grinding it into powder in a blender.
- Fill the prepared mass with 15-16 liters of well or spring water.
- Pour in about 2 kg of granulated sugar and 85-100 g of wine yeast, then mix everything thoroughly.
- We place the mass under a water seal and place the vessel in a warm place, protected from sunlight, for at least two weeks. The readiness of the mash is determined by the following signs: carbon dioxide ceases to be released, the upper layer of the mixture becomes lighter, a sediment forms at the bottom of the fermentation vessel, and an alcohol smell appears.
- Before directly distilling the mash, filter out the precipitate using multi-layer gauze.
- Pour the resulting mixture into the distillation apparatus. We distill the mash twice: the first time in distillation mode, the second time by breaking it into fractions, while not forgetting about the “tails” and “heads”.
- We dilute the finished moonshine to the desired strength with spring water and bottle it.
Orange mash recipe video
In order to get a complete picture of the process of making vodka with oranges at home, I advise you to study the most common recipe from a professional in the video. A master of his craft will demonstrate the process from start to finish, as well as share his knowledge and give useful advice.
Tincture of orange (lemon) and coffee beans
If the previous recipes did not impress you, which is very strange, because they are perfect, I suggest making an orange-coffee tincture. The drink is very popular, tested by hundreds of home drink lovers and put on stream by experienced distillers. In general, I advise you to pay attention to the combination of coffee with citrus fruits. This is just one of the variations of the tincture:
- 2 small oranges/lemons
- 40 medium roast coffee beans
- 4 tbsp. l. honey or to taste
- 1/2 vanilla pod (4 g vanilla sugar)
- 6 cardamom seeds
- 1.2-1.5 liters of vodka or moonshine 45-50%
Rinse oranges or lemons well under running hot water and wipe with a hard towel to remove wax. Dissolve honey in a small amount of warm water (1 part water and 2 parts honey), you can leave it in the refrigerator and decant. Using the tip of a sharp knife, make small punctures around the perimeter of the citrus fruit so that coffee beans can be placed into these punctures. Actually, “stuff” oranges with coffee beans (about 20 beans per orange/lemon), place the fruit in a wide-necked jar, add spices, prepared honey and pour vodka or diluted moonshine over everything. Leave for 3-4 weeks in a dark, cool place, shake once every 2-3 days. Drain, filter and bottle. Excerpt is welcome. Periodically, you can decant from the sediment.
Recipe Note:
In fact, there is no need to stuff oranges and lemons into a jar, since this procedure is meaningless. In addition, such a drink may taste unpleasantly bitter. It is much more logical to remove the zest from citrus fruits without the white peel and prepare the tincture exclusively from the zest. Oranges stuffed with grains look beautiful, and such beauty would be appropriate on a holiday table, but the liqueur still needs to be drained and kept, otherwise there’s no other way. So all this is the machinations of some perfectionist. What else can I say about this drink? Honey can be replaced with cane sugar. You can add other spices: cinnamon, cloves, nutmeg, etc. But don’t overdo it, otherwise the taste of coffee will be lost, but this is still a coffee liqueur.
Why choose lemon?
Lemon has a large amount of vitamins, so experienced moonshiners use it whole, and sometimes use only the zest or pulp.
The final result will depend on the choice of part of the citrus:
- If preference was given to lemon zest, then the result will be a drink that requires filtration. In moonshine, the fruit binds compounds called “fusel”. Thus, the harmfulness of moonshine infused with zest is significantly reduced.
- With the addition of lemon juice. After lemon juice is added to the drink, its color and taste will be improved. Oxidation of protein compounds will occur if they are included in the alcohol tincture.
Rules for getting rid of bitterness
It is important to remember that lemon fruits have partitions and zest, which, when added to a drink, gives bitterness. You can get rid of the unpleasant taste by boiling water, which eliminates it. This can be achieved after using one of the methods developed by experienced moonshiners:
This can be achieved after using one of the methods developed by experienced moonshiners:
Do you do such procedures to eliminate bitterness?
Not really
- if you pour boiling water over a lemon with an unpeeled peel, then the bitterness will be removed from both the zest and the upper part of the citrus;
- Another method is to add sugar syrup to the prepared tincture, but you need to know that the components that impart bitterness will be eliminated, as well as some amount of alcohol from the moonshine.
