Tia Maria Homemade Recipes

Steps:

• 1. Combine the sugar and water, stirring to dissolve. Add instant coffee and bring mixture to a boil. Boil steadily for 3 minutes, stirring often.
• 2. Add vanilla, remove from heat and cool for 1 hour. Add the Vodka, stirring well to combine.
• 3. Pour into a glass jar, cover tightly and refrigerate. It's best to leave this for a couple of days so the flavors blend. Shake well before first use. White Russian 1 ounce vodka 1/2 - 1 oz. Kahlua (depending how sweet you like it) Milk Ice Place a couple of ice cubes in a tall glass. Add vodka, then Kahlua then milk. Stir and serve.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
• Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
• Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
• Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.

Steps:

• Bring first 5 ingredients only to a boil. Let stand to cool.
• Skim & put through strainer or cheesecloth.
• Cool completely.
• Add 25 oz alcohol and stir well.
• Store for 30 days if you can. Just makes it taste better.