Orujo (eau-de-vie) is a spirit very common in the north of Spain, especially in Galicia, where it is produced and distributed under the Specific Designation Orujo de Galicia. There are a lot of variants of this beverage, such as white eau-de-vie, herbal liqueur, coffee liqueur or cream of orujo.
As for coffee liqueur, it is a traditional alcoholic beverage very common in Galicia. There are many variations of this beverage too, but the main ingredients used to prepare it are orujo (Galician eau-de-vie), coffee and sugar.
The secret for a good coffee liqueur is the aging period because, just like good wines, it improves with time.
This is an easy recipe to prepare the traditional Galician coffee liqueur:
- 1 l (4 cups) orujo (white eau-de-vie)
- 100 ml (½ cup) water
- 500 g (17 oz) sugar
- 150 g (5 oz) ground medium roast/decaffeinated coffee
- 1 lemon peel
- 1 orange peel
- 1 cinnamon stick (optional)
- 3 dark chocolate squares
Makes 1 l (0.25 gal) liqueur
- In a large jar (with top), pour the orujo.
- In a pan, pour the water and sugar to prepare syrup. Heat over medium and bring it to a boil. Cook for about 10 minutes, stirring occasionally to prevent sticking. Remove from heat and let it cool.
- Once it is at room temperature, add it to the jar with the orujo.
- Add the ground coffee. If you prefer to use coffee beans, ground the coffee with a coffee mill. You do not need to ground the coffee too much, as the liqueur will be filtered afterwards.
- Wash 1 lemon and 1 orange and peel them (remember to peel finely to avoid the white part, as it tastes bitter). Add the peels to the orujo.
- Add the cinnamon stick (optional) and the dark chocolate squares.
- Put the top of the jar and let the liqueur ferment for 10 days, stirring once a day to mix the ingredients well.
- After this period, strain the liqueur (at least twice), first with a fine mesh strainer and then with a cloth coffee strainer (or putting a cloth on the mesh strainer).
- Bottle the liqueur and let it stand in a cool place away from sunlight, at least for 3 months (you can let it stand for up to 1 year, as the liqueur improves with aging).
- Serve cold (you can keep it in the freezer).
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