Imagine a rich, dark coffee liqueur, infused with the deep, aromatic essence of premium coffee, sweetened with hints of luxurious caramel, and finished with a delicate touch of warm vanilla. That’s the essence of Tia Maria – a globally cherished spirit that’s as versatile as it is profoundly delicious. Whether you envision savoring it simply over ice, adding a sophisticated kick to your morning coffee, making it the star of a vibrant Spanish coffee, or using it as a foundational ingredient in countless classic and modern cocktails, Tia Maria offers an unparalleled flavor experience.

The truly exciting part? You can easily create this exquisite coffee liqueur right in your own kitchen. While it requires a bit of patience during the infusion process, the steps involved are remarkably straightforward. The reward is a homemade delight that often surpasses its store-bought counterpart in terms of fresh flavor depth, ingredient control, and even a customizable alcohol content. Embark on this rewarding journey to craft your very own bottle of this legendary spirit, and prepare to impress your friends and delight your palate.

• Coffee Beans: These are undoubtedly the soul and heart of any exquisite coffee liqueur. To genuinely approximate the authentic taste profile of original Tia Maria, actively seeking out Jamaican Blue Mountain coffee beans would be the ideal choice, given their traditional use in the commercial product. However, it’s worth noting that these specific beans can be both prohibitively expensive and somewhat challenging to procure. Fear not! A high-quality medium to dark roast coffee bean will consistently yield absolutely fantastic results. Consider robust and aromatic varieties such as Colombian, Ethiopian Yirgacheffe, or a rich espresso roast. The fundamental key is to utilize whole, unground beans – they are superior for infusion as they slowly and consistently release their complex flavors and oils without introducing bitter compounds or fine, difficult-to-filter sediment that ground coffee can. Always ensure your chosen beans are fresh for the most vibrant aroma and taste.
• Vodka: This spirit acts as the perfect neutral alcohol base, providing a clean canvas that allows the nuanced flavors of coffee, caramel, and vanilla to fully develop and shine without any interference. A good quality, mid-range vodka is perfectly suitable for this recipe; there’s no inherent need to invest in a top-shelf liquor, as its subtle nuances will likely be overshadowed by the robust coffee flavor. For those desiring a slight variation or a subtle nod to the Caribbean origins of Tia Maria, you could thoughtfully experiment with white rum, which might impart a delicate, underlying sugarcane sweetness. Alternatively, gin could be employed for an interesting botanical twist, though this would naturally deviate more significantly from the classic Tia Maria flavor profile. Aim for a standard 80-proof (40% ABV) vodka to ensure proper extraction and preservation.
• Brown Rock Sugar: This ingredient is indispensable for both imparting the necessary sweetness and contributing to the signature rich, amber-brown hue of Tia Maria, along with a delightful, complex hint of caramel. Brown rock sugar (also commonly referred to as candy sugar or rock candy) possesses the advantageous property of dissolving slowly over time. This slow dissolution facilitates a gradual and consistent infusion of sweetness throughout the liqueur as it ages. Should brown rock sugar prove difficult to obtain, excellent substitutes include dark brown sugar, muscovado sugar, or even a well-balanced combination of white granulated sugar and a touch of molasses for similar depth of flavor. Be aware that the specific type of sugar you choose will subtly influence the final color and the intensity of the caramel notes, so feel encouraged to experiment to discover your ultimate preference.
• Vanilla Sugar: To achieve that distinctive, warm, and comforting vanilla note that is integral to Tia Maria, vanilla sugar is the preferred ingredient. If finding commercial vanilla sugar is a challenge, you can effortlessly prepare your own by simply storing a whole, split vanilla bean in a sealed jar of granulated sugar for a few weeks; the sugar will gradually absorb the vanilla essence. Alternatively, a high-quality pure vanilla extract can be used in a pinch. For an even more intense, authentic, and visually appealing vanilla flavor, consider the addition of a split whole vanilla bean directly into your infusion jar, allowing its rich oils to slowly permeate the mixture.

Crafting Your Own Coffee Liqueur: A Detailed Step-by-Step Guide

Making homemade Tia Maria is an exercise in thoughtful preparation and, crucially, patience rather than requiring complex culinary maneuvers. The majority of the work is graciously handled by time itself, as the carefully selected ingredients slowly and harmoniously meld together to create a smooth, rich, and wonderfully flavorful liqueur. Below, you’ll find an expanded guide detailing each key step of the process, with a comprehensive recipe card for precise ingredient measurements located at the conclusion of this article.

1. Preparation of the Jar & Adding Vodka and Rock Sugar: Begin by selecting a large, impeccably clean, and thoroughly sterilized glass jar equipped with a tight-fitting lid. The sterilization of your container is an absolutely critical step; it effectively prevents the growth of any undesirable bacteria or molds during the extended infusion period. Once your jar is pristine and ready, carefully pour in the vodka, which will serve as the essential alcohol base for your liqueur. Next, gently introduce the brown rock sugar. This specialized sugar will gradually dissolve over many weeks, progressively imparting its characteristic beautiful caramel color and a rich, deep sweetness to the developing liqueur. Give the contents a preliminary, gentle swirl to aid in the initial settling and distribution of the sugar.
2. Incorporating Coffee Beans: With careful precision, add the whole, unground coffee beans to the jar. The deliberate choice of using whole beans is paramount for achieving a clean, nuanced, and truly sophisticated coffee flavor. Utilizing ground coffee, in contrast, would inevitably lead to a cloudy final product, often accompanied by undesirable bitterness and fine sediment that proves exceedingly difficult to filter out completely. These whole beans will slowly and steadily release their precious oils and distinctively rich coffee aroma into the vodka, meticulously building the foundational flavor profile of your homemade Tia Maria.
3. Adding Vanilla & The Initial Mix: At this stage, introduce your chosen vanilla element – whether you are using vanilla sugar, a high-quality vanilla extract, or a split whole vanilla bean. Vanilla is a vital component, adding an essential layer of warmth, complexity, and aromatic depth that perfectly complements and enhances both the coffee and caramel notes within the liqueur. Once all ingredients have been carefully placed into the jar, securely fasten the lid. Then, give the jar a vigorous shake for approximately one full minute. This initial, thorough agitation helps to initiate the dissolution process of the sugar and ensures all components are well-mixed and ready for the long infusion ahead.
4. The Great Wait: Infusion Period & Daily Agitation: This is arguably the most crucial phase, where the virtue of patience truly comes into its own. Place your sealed jar in a cool, dark location, ideally at consistent room temperature. A pantry, a cellar, or a cupboard away from any direct sunlight or significant heat sources is absolutely perfect. Over the ensuing six weeks, it is imperative that you gently turn or subtly shake the jar once every day. This consistent, daily agitation serves multiple vital purposes: it ensures that the brown rock sugar continues its steady dissolution, that the flavors extracted from the coffee beans and vanilla are uniformly distributed, and that a harmonious infusion consistently takes place throughout the entire alcohol base. The recommended six-week period is critical; it allows for the full and complete extraction of all the desired flavors and, just as importantly, provides ample time for these flavors to properly meld, mature, and integrate, resulting in a wonderfully well-rounded, smooth, and complex liqueur.
5. Final Straining & Bottling: Once the extensive six-week infusion period has concluded, your exquisite homemade Tia Maria is finally ready for the final stages. Before transferring to final bottles, you may opt to strain out the coffee beans and any lingering, undissolved sugar crystals. For a liqueur with impeccable clarity, meticulously pass the mixture through a fine-mesh sieve that has been carefully lined with several layers of cheesecloth, or even a sturdy coffee filter for maximum purity. This straining step is ultimately optional; some enthusiasts prefer to leave the beans within the bottle for a continued, albeit significantly slower, evolution of flavor. However, removing them ensures that no unwanted bitterness develops over extended periods of storage. Finally, carefully pour your perfectly finished Tia Maria into clean, dry, and airtight bottles.

Storage Tips for Your Precious Homemade Liqueur

Proper storage is absolutely fundamental to both maintaining the exquisite quality and significantly extending the shelf life of your precious homemade Tia Maria. As a dependable rule of thumb, spirits possessing a high alcohol content are inherently quite stable and possess natural preservative qualities. Therefore, it is essential to store your bottled Tia Maria in a cool, consistently dark environment, such as a pantry, a dedicated cellar, or a liquor cabinet, meticulously shielded from direct sunlight and any significant fluctuations in temperature. While the alcohol component acts as an excellent preservative, prolonged exposure to light and heat can, unfortunately, degrade the delicate flavors, alter the vibrant color, and potentially even affect the aroma over an extended period. With diligent and proper storage, your handcrafted coffee liqueur can easily maintain its peak quality for several months, if not considerably longer. It is entirely natural to observe some slight sediment forming at the bottom of the bottle over time; this is a harmless occurrence and does not in any way compromise the quality of the liqueur. Simply decant carefully if you prefer a completely clear pour.

Delightful Ways to Serve Your Homemade Tia Maria

The true brilliance of Tia Maria lies in its exceptional versatility. Once your homemade batch is perfected and ready, a world of delicious possibilities eagerly awaits! Here are some fantastic and inspiring ways to savor and enjoy your handcrafted coffee liqueur:

• Simply Neat or On the Rocks: For the purists and connoisseurs, the most direct and rewarding way to experience your Tia Maria is chilled, either served neat in an elegant small liqueur glass or poured gracefully over a few large, slow-melting ice cubes. This minimalist approach allows the intricate and complex flavors of coffee, caramel, and vanilla to truly unfurl and shine brightly.
• Spanish or Jamaican Coffee: Elevate your ordinary coffee experience into something extraordinary. Begin by preparing a piping hot cup of strong, freshly brewed coffee, filling a heatproof glass about two-thirds full. Add a generous dash of your homemade Tia Maria, stir gently to combine, and crown it with a luscious dollop of freshly whipped cream. For an extra touch of sophistication and aroma, a delicate sprinkle of cocoa powder, cinnamon, or even a few grated chocolate shavings can be added. It’s a warm, inviting, and truly indulgent treat, perfect for cozy evenings or celebratory brunches.
• Espresso Martini: A modern and incredibly popular classic, the Espresso Martini is a cocktail that perfectly balances the invigorating bitterness of fresh espresso with the rich sweetness of a coffee liqueur. To prepare, combine good quality vodka, freshly brewed and chilled espresso, a touch of simple syrup (or powdered sugar for a silkier texture), and your exquisite homemade Tia Maria in a cocktail shaker filled with ice. Shake vigorously until the mixture is thoroughly chilled, then double-strain into a pre-chilled martini glass. Garnish elegantly with a trio of whole coffee beans. For a comprehensive recipe, do check out this Espresso Martini recipe.
• Dutch Spicy Egg Nog: For a uniquely rich and warming beverage, consider integrating your homemade Tia Maria into a decadent eggnog recipe. This particular rendition combines creamy advocaat (a traditional Dutch eggnog-like liqueur), coffee liqueur (where Tia Maria excels), whiskey, rum, and an intriguing blend of warming spices. It culminates in a festive and intensely flavorful concoction that is absolutely perfect for holiday gatherings or special occasions. Discover the full recipe for the Dutch Spicy EggNog here.
• Chocolate Tiramisu: Extending its utility beyond beverages, Tia Maria proves to be an exceptional ingredient for enhancing desserts. Drizzle it generously over ladyfingers when meticulously assembling a tiramisu, infusing the classic Italian dessert with an added layer of sophisticated coffee and alcohol flavor. It profoundly deepens the chocolate and coffee notes, rendering your dessert truly unforgettable and wonderfully complex. Take inspiration from this delightful chocolate tiramisu recipe.
• Tia Maria and Cola: A surprisingly refreshing and wonderfully simple highball. Fill a tall glass with ice, add a generous shot or two of your homemade Tia Maria, then top it off with your favorite cola, and garnish with a fresh lime wedge. It’s a fantastic, casual drink perfect for any relaxed occasion.
• Over Ice Cream or Dessert Topping: A simple yet effective drizzle of your homemade Tia Maria over a scoop of creamy vanilla ice cream, a delicate panna cotta, a rich slice of cheesecake, or even a classic chocolate brownie can effortlessly transform an everyday dessert into an adult-friendly, sophisticated indulgence.

📖 Recipe Card

RECIPE CARD

Copycat Tia Maria

Andréa

Tia Maria is a delicious coffee liqueur. Delicious over ice, with coffee, as Spanish coffee, and as an ingredient for a cocktail. This liqueur has a deep coffee taste, combined with a hint of caramel and vanilla. And it’s super easy to make (it just takes a little time).

5 of 7 votes

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Cook Time 5 minutes mins

Getting flavor 42 days d

Total Time 42 days d 5 minutes mins

Course Drinks

Cuisine Caribean

Servings 35 shots

Calories 123 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 4 cups Vodka
• ▢ 3 oz. vanilla sugar
• ▢ 1 pound brown rock sugar
• ▢ 160 coffee beans

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

• ▢
  Make sure the glass jar is clean.
• ▢
  Put the gin, vanilla sugar, candy sugar, and coffee beans in the pot. Twist the lid on and shake it up and down. Put in a dark, cool place.
  4 cups Vodka, 3 oz. vanilla sugar, 1 pound brown rock sugar, 160 coffee beans
• ▢
  Turn the jar once every day for the next six weeks.
• ▢
  Pour the Tia Maria into clean bottles. Strain the coffee beans out if you prefer.

Notes

1. Storage

Rule of thumb, spirits are preserved by the alcohol as long as the bottle is kept in a dark, cool place. But it is true that the color, the taste can deteriorate and sediment can form over time.

 

Nutrition

Calories: 123kcalCarbohydrates: 15gProtein: 0.02gFat: 0.01gSodium: 4mgSugar: 15gIron: 0.1mg

Keyword Make your own liqueur

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