Homemade Coffee Tequila recipe
No sooner had Clyde and I become borderline dependent on Patron XO Cafe coffee tequila than the terrible announcement came it had been discontinued. The litre bottle we hacked through over the miserable period that was Christmas 2020 was a mere distant memory. Until the bloody brilliant Mob posted their own Homemade Coffee Tequila recipe and all our dreams came true.
Coffee Tequila is a smooth, not too sweet creation and makes the most pleasant of all pleasant after dinner shots. Making your own is not too not testy either; no waiting for weeks for it mature, this takes no more than 24 hours of your very valuable time. Your chosen tequila *too skint at this stage of the month for Patron* gets an initial overnight vanilla infusion followed by a spell in the fridge while it cold brews with some freshly ground coffee. Strain the whole business, mix with homemade sugar syrup and you’re quite literally in coffee shot heaven.
This is a genius recipe and has cheered me right up as well as potentially saving me from a miserable life without coffee tequila in it.
As I mentioned, Patron tequila is a little out of my price range at the mo, and not hugely necessary given the lovely ingredients we’re going to tart my £20 bottle up with. There is a vanilla pod nestled somewhere on that tray; it was a little tired having been lurking at the back of my fridge being saved for a special occasion. They too are expensive, but worth the splurge for the flavour it brings to the coffee tequila party.
The night before you’re going to make yours, add the vanilla pod to your bottle of tequila and leave quietly to infuse overnight.
As you can see it will take on a lovely hue and smell divine by morning.
Next, weigh your coffee and put into a large jug. The original reel by Mob shows them adding the coffee directly to the bottle, but this would prove very messy and almost impossible, given the amount of coffee you’re adding. I chose to pour my tequila, over the coffee, into the jug, removing the vanilla pod as you go.
Give it a really good stir, then cover and pop in the fridge, or freezer if you’ve room *mine was far too full of mince and browning bananas* and leave to cold brew for around 6 hours.
While this is brewing, add the sugar and water to a small pan and bring up to a low simmer, stirring, until the sugar has dissolved completely.
Turn off the heat and leave to cool.
When the brewing time is up, strain your infused tequila into another jug through a coffee filter paper or clean cloth. I won’t lie, this took quite a while, especially as I waited patiently for every last drop to filter through so as not to waste any of it.
Once filtered, pour on the cooled sugar syrup and stir well to combine.
Now all that’s left to do it bottle up your Coffee Tequila. I had an old Patron bottle, which did the trick perfectly. Luckily not all of it fitted into the bottle, so I had to have a little sample glass. Such a tough gig, food blogging.
All that’s left to say is; shots shots shots shots.
Look at me, putting out extra shot glasses as though I’m going to be sharing my Homemade Coffee Tequila. Not a bloody chance.
Lucy x
Homemade Coffee Tequila recipe
Makes 700ml to 800ml
You will just need a jug and a bottle for this
700ml tequila
1 vanilla pod
150g ground coffee
200g caster sugar
200ml water
The day before you’re making your Coffee Tequila, take a vanilla pod and add to your bottle of tequila. Leave overnight to infuse.
The next morning, measure the ground coffee into a jug and pour over the tequila, removing the vanilla pod at the same time. Stir, cover and put into the fridge or freezer (if you have room) for 6 hours to cold brew. For the sugar syrup, bring the water and caster sugar up to a simmer, stir until the sugar’s dissolved then leave to cool.
When the brewing time is up, pour the coffee tequila through a coffee filter paper or muslin over a sieve into another jug making sure you squeeze out every last precious drop. Stir through the cooled sugar syrup, stir well then pour back into the bottle.
Serve in modest shots, this is too good to squander. Store in a cool dark place for up to six months.
Hi there. Thank you for sharing this awesome recipe with us all!!! Can I ask you want kind of coffee grounds did you use?
Thank you !
Hi there thanks so much for commenting. I just used some italian blend ground coffee suitable for a cafetiere or french press or a filter coffee machine. Hope that helps. Lucy
Thank u soo much for responding, I appreciate it very much! Can’t wait to try the recipe. Thank u for sharing ❤️
Hope you love it, I must make another bottle too, it disappears so quickly in our house! Lucy x
Hi there! Thanks for the lovely recipe. Is it possible to switch vanilla extract for the pod?
Hi Hana yes, I have run out of pods and they’re pricey, so I just added a teaspoon of vanilla extract to the cooled sugar syrup and it was just as good. Hope that helps. Lucy x
this is the best recipe ever, but now that monin gave ‘blue weber agave sirup’ i use this as sweetener and here i can find easely mexican single origin arabia coffee i use this aswell. delicious, thank you very much for sharing
Thank you so much, that sounds amazing, I love the idea of using the agave syrup. Thanks for sharing your thoughts. Lucy
150 g of coffee grounds?!? That’s a third of a pound. I can’t help but think that’s excessive?
It’s a lot, I agree, but it works. You want a strong coffee flavour. Lucy
Hey! Really excited to try this recipe out
Just one question
I have a bunch of fresh from hive honey at home, so was wondering if it’s possible to use honey instead of the sugar syrup
And if so, how much would you recommend I use
Hi and thanks for commenting! I think that sounds like a lovely idea but I can’t say how much you should use, as I’ve never tried it. You could make a honey simple syrup, I found this link – https://www.feastingathome.com/honey-simple-syrup/ so it may we worth giving it a try. Hope it works. Lucy
Thanks so much for taking the time to write out this recipe, I’ve used it several times for reference as the original mob video is just too quick! Delicious every time. Merry Christmas!
Guess I must have done something wrong. Put in 700ml tequila and 150 g ground coffee and I am struggling to get over 300ml out ofit. I will let the moisture drain as much as possible, but seems the coffee has absorbed the tequila. Any ideas?
Hi Ellie, thanks for your message. It does take a while to filter through, try pressing the coffee grounds gently to extract as much tequila as possible. You won’t get the full 700ml back, nearer 400ml. Once you’ve topped up with the sugar syrup you should get a nice full bottle. Lucy x
Love this recipe for my cold coffee treats in the Mexican sun!
After wringing all the tequila I can out of the coffee grinds, I brew a few pots of coffee with this gold. The coffee grinds are quite puffed so you will definitely get multiple pots of brew.
I reserve half my brewed coffee to store in the fridge as the cold brew base.
Using the other half of the brewed coffee, cool and then pour into ice cube trays and freeze for future cold coffees.
Now anytime you want the best cold coffee frappe simply pop a coffee ice cube into the blender, add a shot of the refrigerated cold coffee, a shot of your homemade coffee tequila and a squirt of liquid chocolate. Blend and serve. Tastes Incredible!
Wow Gwen that sounds like the best ever cold brew coffee! And a genius tip to keep the grounds, I am so going to try that, thank you. Lucy x