Coffee Flavored Liqueur Recipes Recipe For Banana

COFFEE BANANAS FOSTER

Steps:

• In a medium saute pan over medium to high heat, add butter. Let melt then add bananas. Saute 1 minute on each side, and remove from pan.
• In same pan, add sugar, banana liqueur, dark rum, and espresso liqueur. Let simmer for 2 minutes and tilt pan to side to ignite evaporating alcohol in pan. When flame is extinguished, add orange juice, cinnamon and nutmeg. Simmer for 3 to 5 minutes or until desired consistency is achieved.
• Add bananas back into pan and ladle sauce over bananas for 1 minute to coat. To serve, place 1 banana half in 4 long bowls with scoops of vanilla ice cream. Spoon sauce evenly over the 4 bowls.

COFFEE FLAVORED LIQUEUR II

Steps:

• In a saucepan, combine sugar, water and instant coffee. Bring to a boil, then let simmer gently for 1 hour. Remove from heat, and cool completely.
• When mixture is cool, Stir in vodka. Place vanilla bean in bottle and fill with coffee/vodka mixture. Allow liqueur to set for 4 to 6 weeks after preparation.

COFFEE LIQUEUR III

Steps:

• Put white sugar, water, instant coffee, and vanilla extract in a 2 quart saucepan and bring to a boil. Simmer 5 minutes.
• Put coffee mixture in fridge to cool. When cool, skim off scum and add vodka, stir and pour into bottles.

CHOCOLATE-BANANA TRIFLE

Steps:

• Combine sugar, evaporated milk, cocoa and cornstarch in a medium saucepan and bring to a boil.
• Cook until sugar dissolves and mixture is thick (about 3 minutes), stirring frequently.
• Remove from heat and stir in coffee liqueur.
• Set aside to cool.
• When chocolate mixture is cool, combine with cake cubes in a large bowl.
• Mix 2 crushed candy bars in with cake mixture.
• Beat milk and pudding mix at medium speed of a mixer until well-blended.
• Stir into cake mixture.
• Cover and chill for 15 minutes in refrigerator.
• Spoon half of cake mixture into a trifle dish or large bowl (about 4 quart).
• Arrange half of bananas evenly over cake mixture and top with half of cool whip.
• Repeat layers, ending with cool whip.
• Sprinkle with remaining toffee bar.
• Chill for 1 hour before serving.

COFFEE FLAVORED LIQUEUR III

Steps:

• In a saucepan over medium heat, combine water, sugar, vanilla and ground coffee. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Allow to cool, then remove grounds through a strainer.
• When cool, stir in vodka. Pour into a liquor bottle, and keep in a cool place.

BANANA NUT BREAD COFFEE

Steps:

• Pour 1/2 of the liquors into two coffee cups, stir in sugar if wanted.
• Topping with hot coffee.
• Garnish with whipped cream and cinnamon.

COFFEE LIQUEUR

Steps:

• In a 3 quart saucepan over medium heat, combine the sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, stir in instant coffee, and allow to cool.
• When cool, stir in vanilla extract and vodka. Pour into clean bottles. Close bottles tightly, and store in a cool dark place.

COFFEE FLAVORED LIQUEUR I

Steps:

• In a saucepan, combine brown sugar, water and instant coffee. Bring to a boil, then let simmer 15 minutes. Remove from heat, and cool completely.
• When coffee mixture is completely cool, stir in vanilla and vodka. Pour into dark colored bottles, and store in the refrigerator.

BANANA LIQUEUR

Steps:

• Peel and mash bananas.
• Combine with the vodka, sugar syrup and vanilla in sterilized, wide-mouth jar.
• Cap the jar and shake gently to mix.
• Let stand in a cool, dark place for 1 week.
• Strain and filter the liquid.
• Transfer clear liqueur to a sterilized bottle.
• Note: To make sugar syrup, bring 1 cup sugar and 1/2 cup water to a boil.
• Simmer, occasionally scraping down the sides of the pan, until the sugar is dissolved, about 5 minutes.

BANANA BREAD LATTE

Steps:

• Combine in a warm mug and stir.
• Top with whipped cream.
• Dust with cinnamon and sprinkle with chopped walnuts.

COFFEE FLAVORED LIQUEUR

Steps:

• Bring 2 cups of water to a boil in a saucepan. Stir in sugar and coffee. Reduce heat to low and stir until sugar and coffee dissolve. Remove from heat. Let stand for 1 hour or until cool.
• Stir vodka into coffee mixture and then pour into a large jar, scrapping in the seeds from the vanilla bean and then toss in the bean halves into the jar too, stirring to blend. Cover. and let stand at room temperature for at least 3 weeks or up to 6 weeks.
• Discard vanilla bean halves before serving.