Tia-Maria is a homemade-style coffee-rum liqueur preparation rather than a shaken cocktail. The resting period lets coffee, brown sugar, rum, and vanilla integrate into a sweet after-dinner cordial.
Boil water, brown sugar, and coffee for 10 minutes, then let the mixture cool completely. Add rum and vanilla extract, bottle it, and rest for one week before serving a small pour over ice in an old fashioned glass.
Serve a small pour over ice in an old fashioned glass with no garnish.
Pair it with tiramisu, chocolate cake, vanilla ice cream, biscotti, or coffee desserts.
This recipe follows the home-liqueur tradition inspired by coffee liqueurs such as Tia Maria.
Best as a digestif, dessert pour, homemade liqueur project, or coffee-rum ingredient for mixing.
Coffee gives roast bitterness, brown sugar adds molasses sweetness, rum brings sugarcane warmth, and vanilla rounds the finish.
Sweet, roasted, homemade, and after-dinner focused.
Use darker rum for more molasses depth or add a small cinnamon stick during resting.
18%
⚠️ Alcoholic beverage: not suitable for minors, pregnant individuals, or designated drivers. Please enjoy responsibly.
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Cocktails in the Homemade Liqueur category prepared with the infusion & aging method.
Cocktails prepared with the infusion & aging method and served in a old fashioned glass.
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Tia-Maria sits around 18% ABV. Use these routes to compare drinks with a similar drinking weight, then narrow them by style, method or glass.
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