From the 1970’s, this Brazilian coffee liqueur recipe is a recent popular tradition in Brazil. I like it because it’s made of brewed coffee.
After being produced in Brazil in the early 1920’s, condensed milk, in the 50’s started to appear as an option for culinary use. Nestlé’s MOÇA milk began to be recommended for the preparation of desserts and drinks.
I tried the following recipe for the first time in the mid-70’s, so, I guess it was created anytime inside that period. Most likely in the early 70’s when people started to prepare home drinks with more enthusiasm. I use any type of commercial or gourmet Brazilian coffee for it.
- 1 can of condensed milk
- 1 ½ cup (tea) strong coffee prepared Caboclo
- ¾ cup (tea) of cachaça, or tequila.
- ¾ cup (tea) sugar
- 1 teaspoon (tsp) vanilla extract
- 1 tiny pinch of cinnamon (optional)
- 1 tiny pinch of cloves (optional
- Prepare a very strong Brazilian coffee using the method of your choice. You may use the seasoning while preparing the brewster.
- Let coffee cool a bit, if your blender can't handle too hot temperatues.
- Add all ingredients to a blender.
- Blend for a couple of minutes.
- Put in a bottle and let rest in the fridge for a month before consuming.
Cloves and, or cinnamon can be added to the recipe, to your taste at any time, even after blending
Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavors that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from eau-de-vie, fruit brandy, and flavored liquors, which contain no added sugar. Most liqueurs range between 15% and 55% alcohol by volume.
List of liqueurs. (2016, July 13). In Wikipedia, The Free Encyclopedia. Retrieved 17:39, July 26, 2016, from https://en.wikipedia.org/w/index.php?title=List_of_liqueurs&oldid=729567363
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