Licor café gallego (Galician coffee liqueur)


Coffee liqueur

 

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:

 

Ingredients

  • 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

 

Preparation methodlicor café, coffee liqueur, galician coffee liqueur

  1. In a large jar (with top), pour the orujo.
  2. 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.
  3. Once it is at room temperature, add it to the jar with the orujo.
  4. 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.
  5. 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.
  6. Add the cinnamon stick (optional) and the dark chocolate squares.
  7. Put the top of the jar and let the liqueur ferment for 10 days, stirring once a day to mix the ingredients well.
  8. 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).
  9. 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).
  10. Serve cold (you can keep it in the freezer).

 

 

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