Make your own Tia Maria? Try this recipe!

Fancy a full-bodied coffee liqueur that you simply make yourself at home? With this recipe you give a bottle of vodka, coffee and vanilla a rich, smooth flavour in just a few steps, perfect in an Espresso Martini or simply over ice.

Many homemade coffee liqueurs turn out too sweet, too sharp or lack that deep coffee flavour. A shame, because with the right coffee and a little patience you can make a version that comes surprisingly close to Tia Maria.

In this recipe you learn step by step how to make your own coffee liqueur, which coffee works best and how to keep the flavour nicely balanced.

What is Tia Maria?

Tia Maria is a coffee liqueur with a sweet, smooth flavour of coffee, vanilla and light caramel notes. The liqueur is often used in cocktails.

Making your own Tia Maria is popular because you can adjust the flavour entirely to your own taste. Do you use a strong espresso? Then the liqueur gains more depth. Add a little extra vanilla and it becomes softer and rounder in flavour instead.

Although Tia Maria is often compared to Kahlúa, it tastes just a little less heavy and a touch more refined when it comes to coffee and vanilla.

What is the base of Tia Maria?

The base usually consists of coffee, spirits and sugar. Letting these infuse together creates that recognisable full coffee flavour.

Recipe information & Ingredients

For 1 glass you need the following:

Recipe information

  • Preparation time: 10 minutes
  • Infusion time: 1–2 weeks
  • Quantity: approx. 700 ml
  • Category: Coffee recipe / Liqueur

Ingredients

  • 250 ml strong coffee or espresso
  • 350 ml vodka
  • 150 grams granulated sugar
  • 1 vanilla pod
  • 1 teaspoon vanilla extract (optional)

What you need

  • Sealable glass bottle or preserving jar
  • Saucepan
  • Sieve or coffee filter
  • Funnel

Preparation instructions

  1. First brew a strong coffee or espresso and let it cool completely. The stronger the coffee, the fuller the flavour of your coffee liqueur becomes.
  2. Put the cooled coffee together with the sugar in a saucepan and heat briefly over low heat. Stir gently until the sugar has fully dissolved. Then let the mixture cool again.
  3. Pour the coffee mixture into a sealable glass bottle or preserving jar. Then add the vodka.
  4. Slice the vanilla pod open and add it to the bottle. Would you like a slightly softer flavour? Then add a teaspoon of vanilla extract as well.
  5. Seal the bottle well and let the liqueur infuse for at least 1 week in a dark place. Give the bottle a brief shake every few days.
  6. After a week, taste whether the flavour is strong enough. Would you like more depth? Then let the Tia Maria stand for an extra week.
  7. Strain the liqueur if you like for a clearer result and pour it into a clean bottle. After that your homemade Tia Maria is ready to drink.

Serving tips and variations

You can drink homemade Tia Maria in various ways. Neat over ice brings out the coffee flavour most strongly, but the liqueur also works perfectly in cocktails and desserts.

A few tasty ideas:

Espresso Martini

Shake your homemade Tia Maria with espresso, vodka and ice for a powerful coffee cocktail.

Over ice

Simple, but very tasty. Especially after a meal the smooth coffee flavour really comes into its own.

With milk or cream

Add a splash of milk for a creamier and smoother variant.

Adding extra flavourings

While infusing, add a piece of cinnamon, some cacao nibs or a strip of orange peel for extra depth.

In desserts

Use the coffee liqueur in tiramisu, chocolate mousse or over vanilla ice cream.

Which coffee do you use for homemade Tia Maria?

The coffee largely determines how your homemade Tia Maria ultimately tastes. If you use a mild coffee, the liqueur becomes softer and more subtle. If you choose a powerful coffee, you get more depth and a pronounced coffee flavour instead.

For the best result, the following work well:

Espresso gives a full, intense flavour that holds up nicely alongside the vodka and sugar. Do you prefer filter coffee? Then brew it a little stronger than usual.

The choice of coffee beans also makes a difference. Beans with notes of chocolate, nuts or caramel pair well with the warm flavour of coffee liqueur. Fruity, acidic coffees are usually less suitable, because they can taste sharper more quickly in combination with alcohol.

If you grind the coffee fresh just before brewing, you often get even more aroma in the liqueur.

Frequently asked questions about making your own Tia Maria
How long should homemade Tia Maria infuse?
At least 1 week, although after 2 weeks the flavour often becomes fuller and smoother. The longer the liqueur infuses, the better the flavours come together.
How long does homemade coffee liqueur keep?
If you store the liqueur tightly sealed in a cool, dark place, it usually keeps well for several months.
Can you use rum instead of vodka?
With rum the liqueur takes on a warmer and slightly sweeter flavour. Dark rum in particular works well with coffee and vanilla.
Do you need to keep Tia Maria in the fridge?
Not necessarily. A dark, cool place is usually enough. If you like to serve the liqueur chilled, you can of course put the bottle in the fridge.
Can you use homemade Tia Maria for an Espresso Martini?
That is exactly what this coffee liqueur is great for. The combination of coffee, vodka and vanilla is perfect in an Espresso Martini.