The after-dinner hit of our Italian Thanksgiving feast was the liquore al caffe' that I made to serve as a digestivo. Italians take their digestion quite seriously, and a little hit of booze to close the meal is said to aid the process. I just know that it tastes good! This recipe hails from a nearby town, Laurenzana, where my great-grandmother came from. In fact, it was rather famous and -say the townspeople-the recipe was sold to Borghetti, a corporation based in northern Italy, which distributes coffee liqueur all over Europe.
Liquore al Caffe di Laurenzana
1/2 liter of freshly made espresso (made in the Moka pot)
1 1/2 cups sugar
1 tsp. vanilla
1 liter grain alcohol (or vodka)
Put the sugar in a heat-proof container that closes tightly; pour the hot espresso over it and stir to dissolve. Let cool. Add the vanilla and alcohol. Let sit for a few weeks to mellow.
