Wednesday, December 01, 2010

Liquore al Caffe'

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.