# Flavored liqueurs/cordials to put in tea and coffee? **URL:** \ **Category:** Cafe Society\ **Tags:** coffee\ **Created:** [December 19, 2013, 10:14pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765 "2013-12-19T22:14:37Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [December 20, 2013, 2:59pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/21 "2013-12-20T14:59:22Z")
> [@kayaker](#): > > Tia Maria is a coffee liqueur. Yes…? So is Kahlua, except that the latter is Starbucks Ice-a-Creama Coffee (with extra packets) and the former is Damned Good Cuppa Joe. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [December 20, 2013, 3:01pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/22 "2013-12-20T15:01:09Z")
> [@missred](#): > > And bourbon in coffee will warm you right up. A waste of good coffee and good bourbon, if ya ast me. Unless it’s a “Cold Duck” thing - blending bad coffee and cheap bourbon to make something drinkable. (Cold Duck - mixing undrinkable red with cheap, tinny sparkling to get something drinkable. Sort of.) ---
**Author:** ![Moonlitherial](https://avatars.discourse-cdn.com/v4/letter/m/4bbf92/32.png) [@Moonlitherial](https://boards.straightdope.com/u/Moonlitherial)\ **Post date:** [December 20, 2013, 4:15pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/23 "2013-12-20T16:15:28Z")
I have just discovered a wondrous line of [cream liqueurs](http://www.thewineshops.com/product_catalog.php?Products_Category_ID=64) that come in French Vanilla, Buttered caramel, chocolate and their original which is just cream. They are amazing in coffee or hot chocolate. For fruit flavours I’ve had better luck with Da Vinci syrups rather than liqueurs. The flavours are more intense, most liqueurs are intended to be sipped solo and their flavours are designed to not be overwhelming in that situation. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [December 20, 2013, 9:03pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/24 "2013-12-20T21:03:48Z")
> [@Moonlitherial](#): > > For fruit flavours I’ve had better luck with Da Vinci syrups rather than liqueurs. The flavours are more intense, most liqueurs are intended to be sipped solo and their flavours are designed to not be overwhelming in that situation. You’re probably right about the DaVinci syrups. Sadly. ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [December 21, 2013, 12:38am UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/25 "2013-12-21T00:38:26Z")
[List of coffee liqueurs](http://en.wikipedia.org/wiki/Coffee_liqueur#Coffee_liqueurs). I see at least one from Hawaii that I mentioned, Kona Gold. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [December 21, 2013, 1:59pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/26 "2013-12-21T13:59:55Z")
> [@Siam\_Sam](#): > > [List of coffee liqueurs](http://en.wikipedia.org/wiki/Coffee_liqueur#Coffee_liqueurs). I see at least one from Hawaii that I mentioned, Kona Gold. All right-y. In that wiki entry, scroll up and there’s a list of berry liqueuers. Bingo. Chambord and Lillehammer look interesting. I didn’t realize Sloe Gin was a liqueur. Thanks. ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [December 21, 2013, 2:03pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/27 "2013-12-21T14:03:35Z")
There just happens to be a bottle of Chambord for the wife wrapped in one of the boxes sitting under the tiny cardboard Christmas tree we have on a shelf. She’s never tried it, but I once started a thread asking for liqueurs she would like, and that one was mentioned prominently. The bottle doesn’t look cool like in that link though. I think they’ve stopped making those. But it’s the same shape. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [December 21, 2013, 3:39pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/28 "2013-12-21T15:39:03Z")
> [@Siam\_Sam](#): > > There just happens to be a bottle of Chambord for the wife wrapped in one of the boxes sitting under the tiny cardboard Christmas tree we have on a shelf. **She’s never tried it,** but I once started a thread asking for liqueurs she would like, and that one was mentioned prominently. The bottle doesn’t look cool like in that link though. I think they’ve stopped making those. But it’s the same shape. Well, surprise her by splashing some in her tea! 😉 The Creme de Cassis in plain black tea (no milk) is sublime. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [December 21, 2013, 3:40pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/29 "2013-12-21T15:40:57Z")
> [@ThelmaLou](#): > > Well, surprise her by splashing some in her tea! 😉 The Creme de Cassis in plain black tea (no milk) is sublime. Or _really_ surprise her and make her a Chambord and Champagne. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [December 21, 2013, 4:20pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/30 "2013-12-21T16:20:52Z")
This time of year I like a dash of honey whiskey in my hot tea. There are always mini-bottles up front at the liquor store - Evan Walker honey reserve is one. ---
**Author:** ![missred](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/missred/32/14096_2.png) [@missred](https://boards.straightdope.com/u/missred)\ **Post date:** [December 21, 2013, 6:16pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/31 "2013-12-21T18:16:54Z")
> [@Amateur\_Barbarian](#): > > A waste of good coffee and good bourbon, if ya ast me. Unless it’s a “Cold Duck” thing - blending bad coffee and cheap bourbon to make something drinkable. > > (Cold Duck - mixing undrinkable red with cheap, tinny sparkling to get something drinkable. Sort of.) That bottle of Jim Beam in the cabinet for a couple of friends? That’s what gets mixed into anything more complex than water. 😃 ---
**Author:** ![CrazyCatLady](https://avatars.discourse-cdn.com/v4/letter/c/dfb087/32.png) [@CrazyCatLady](https://boards.straightdope.com/u/CrazyCatLady)\ **Post date:** [December 21, 2013, 6:50pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/32 "2013-12-21T18:50:50Z")
> [@Amateur\_Barbarian](#): > > Yes…? So is Kahlua, except that the latter is Starbucks Ice-a-Creama Coffee (with extra packets) and the former is Damned Good Cuppa Joe. I would guess **kayaker** ’s point is that coffee liqueur is going to get completely lost when added to coffee. I was thinking the same thing when people started suggesting Kahlua. Adding something that tastes like what you’re adding it to would seem to defeat the purpose. > [@ThelmaLou](#): > > You’re probably right about the DaVinci syrups. Sadly. Make your own syrups–they’re super-easy and will taste about a million times better. Also you can control the intensity of the flavor. You could also make your own liqueurs and really ramp up the ingredients so you get more intense flavor. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [December 21, 2013, 7:48pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/33 "2013-12-21T19:48:34Z")
> [@CrazyCatLady](#): > > Make your own syrups– **they’re super-easy** and will taste about a million times better. Also you can control the intensity of the flavor. You could also make your own liqueurs and really ramp up the ingredients so you get more intense flavor. How easy? Instructions, please. ---
**Author:** ![CrazyCatLady](https://avatars.discourse-cdn.com/v4/letter/c/dfb087/32.png) [@CrazyCatLady](https://boards.straightdope.com/u/CrazyCatLady)\ **Post date:** [December 21, 2013, 7:57pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/34 "2013-12-21T19:57:27Z")
> [@ThelmaLou](#): > > How easy? Instructions, please. Boiling water easy. You take equal parts sugar and water (you can tinker the ratios to adjust sweetness, but 1:1 is a good place to start) and plop them in a pan. Heat it over low/medium heat till it just reaches a boil. Add in your flavoring, turn off the heat, and let it steep till cool. Strain, chill, enjoy. The smaller-cut your flavorant is, the better extraction you’ll get. Our most common versions are citrus (use grated zest) and ginger (slice thin or grate) but the possibilities are endless. You can even make your own chocolate syrup by whisking cocoa powder into the basic syrup, though you have to simmer that a bit to get the cocoa to fully dissolve. Liqueurs are about as easy. Take a clean vessel and throw some vodka in it. Add whatever flavoring you want. Cover and let it sit somewhere between a few days and a few weeks. Strain out the flavoring and add an equal volume of simple syrup. Let it mellow a bit, then snork. ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [December 21, 2013, 10:18pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/35 "2013-12-21T22:18:51Z")
Add a tot of Calvados to coffee. Yum! ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [December 21, 2013, 10:43pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/36 "2013-12-21T22:43:23Z")
> [@kayaker](#): > > Or _really_ surprise her and make her a Chambord and Champagne. What, I have to buy champagne? ☹ > [@CrazyCatLady](#): > > I would guess **kayaker** ’s point is that coffee liqueur is going to get completely lost when added to coffee. I was thinking the same thing when people started suggesting Kahlua. Adding something that tastes like what you’re adding it to would seem to defeat the purpose. No, it’s really quite good. It doesn’t taste _exactly_ like coffee. I have fond memories of kicking back in the evening in Hawaii with some coffee liqueur in my cup of hot joe. A nice complement. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [December 22, 2013, 3:27am UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/37 "2013-12-22T03:27:10Z")
> [@Siam\_Sam](#): > > What, I have to buy champagne? ☹ Well, if you don’t do it, somebody else will! (Paraphrasing someone singing _What a night._ > [@](#): > > No, it’s really quite good. It doesn’t taste _exactly_ like coffee. I have fond memories of kicking back in the evening in Hawaii with some coffee liqueur in my cup of hot joe. A nice complement. Yep. Mmmmmmmmm. Cheers and happy holidays. And to all a good night. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [December 22, 2013, 5:12am UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/38 "2013-12-22T05:12:22Z")
I like peppermint schnapps in hot chocolate. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [December 22, 2013, 12:32pm UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/39 "2013-12-22T12:32:41Z")
> [@madmonk28](#): > > I like peppermint schnapps in hot chocolate. Peppermint schnapps straight on the rocks is the _coldest_ substance known to man. ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [December 23, 2013, 6:52am UTC](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765/40 "2013-12-23T06:52:10Z")
> [@CrazyCatLady](#): > > Boiling water easy. > > You take equal parts sugar and water (you can tinker the ratios to adjust sweetness, but 1:1 is a good place to start) and plop them in a pan. Heat it over low/medium heat till it just reaches a boil. Add in your flavoring, turn off the heat, and let it steep till cool. Strain, chill, enjoy. > > The smaller-cut your flavorant is, the better extraction you’ll get. Our most common versions are citrus (use grated zest) and ginger (slice thin or grate) but the possibilities are endless. You can even make your own chocolate syrup by whisking cocoa powder into the basic syrup, though you have to simmer that a bit to get the cocoa to fully dissolve. > > Liqueurs are about as easy. Take a clean vessel and throw some vodka in it. Add whatever flavoring you want. Cover and let it sit somewhere between a few days and a few weeks. Strain out the flavoring and add an equal volume of simple syrup. Let it mellow a bit, then snork. I’ve been doing my own liqueurs for a while now too, though I prefer to use brandy for a more complex flavour. I started with the ginger recipe [here](http://www.seriouseats.com/recipes/2011/12/diy-ginger-liqueur-make-your-own-canton.html) (with honey in place of half the sugar, and vanilla extract instead of the bean. See the comments.), then ginger/lemon zest, and on from there. Right now I’m sipping a glass of coffee/chocolate/cardamom, and I have some lime zest and coconut with brown sugar steeping in rum. I also have some quick-and-dirty orange brandy: half a cup or so of Seville orange (Scotch-style) marmalade dissolved in a cup of hot water, a teaspoon of vanilla extract after that cools, and two cups of brandy, all steeped for a day before straining. [Previous page](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765.md?page=1) [Next page](https://boards.straightdope.com/t/flavored-liqueurs-cordials-to-put-in-tea-and-coffee/676765.md?page=3)