[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$feg55IgV4NkJ8lar0yxb05raBzQt290vbullLLidV83Y":3},{"receta":4,"relacionadas":70,"twists":84,"valoracion":85},{"cristaleria":5,"decoracion":5,"descripcion":6,"dificultad":10,"id":11,"imagen":5,"ingredientes":12,"licor":5,"metaDescripcion":34,"ocasion":5,"preparacion":37,"slug":58,"tiempo":5,"tip":59,"tipo":62,"titulo":63,"tituloSeo":66,"twistDe":5,"updatedAt":69},null,{"_type":7,"en":8,"es":9},"localeText","The homemade version beats the original at the thing that matters most: it tastes of coffee, not caramel. It is cold-infused from whole beans and ready in three days.","La versión casera gana al original en lo que más importa: sabe a café y no a caramelo. Se hace en frío, con grano entero, y en tres días está listo.","principiante","receta-licor-de-cafe-casero",[13,18,22,26,30],{"_key":14,"_type":15,"en":16,"es":17},"k51","localeString","200 g medium-roast coffee beans","200 g de café en grano de tueste medio",{"_key":19,"_type":15,"en":20,"es":21},"k52","750 ml white rum, brandy or vodka","750 ml de ron blanco, brandy o vodka",{"_key":23,"_type":15,"en":24,"es":25},"k53","1 vanilla pod, split lengthways","1 vaina de vainilla abierta a lo largo",{"_key":27,"_type":15,"en":28,"es":29},"k54","300 g brown sugar","300 g de azúcar moreno",{"_key":31,"_type":15,"en":32,"es":33},"k55","150 ml water","150 ml de agua",{"_type":7,"en":35,"es":36},"Coffee liqueur in three days, cold-infused from whole beans: less sweet and more coffee-forward than the bought one. Recipe, timings and how to tune it.","Licor de café en tres días, con grano entero en frío: menos dulce y más a café que el comprado. Receta, tiempos y cómo ajustarlo a tu gusto.",[38,42,46,50,54],{"_key":39,"_type":7,"en":40,"es":41},"k56","Crack the beans with a pestle or the back of a knife, without grinding them. Finely ground releases too much sediment and the liqueur turns cloudy; left whole, it releases almost nothing.","Rompe los granos con un mortero o el reverso de un cuchillo, sin llegar a molerlos. Molido fino suelta demasiado sedimento y el licor sale turbio; entero apenas suelta nada.",{"_key":43,"_type":7,"en":44,"es":45},"k57","Put them in a jar with the alcohol and the vanilla. Seal it and leave it at room temperature for 2 to 3 days, shaking once a day.","Ponlos en un frasco con el alcohol y la vainilla. Ciérralo y déjalo a temperatura ambiente entre 2 y 3 días, agitándolo una vez al día.",{"_key":47,"_type":7,"en":48,"es":49},"k58","Do not push it further: from the fourth day the coffee starts giving up its roast bitterness and the liqueur turns harsh. Cold infusion is not a race, but it does have a ceiling.","No lo alargues más: a partir del cuarto día el café empieza a soltar los amargos del tueste y el licor se vuelve áspero. En frío no hay prisa, pero sí hay techo.",{"_key":51,"_type":7,"en":52,"es":53},"k59","Strain first through a fine sieve and then through a paper coffee filter, which is what leaves it clear. Be patient: the filter goes drop by drop.","Cuela primero por un colador fino y después por un filtro de papel de café, que es lo que deja el licor limpio. Ten paciencia: el filtro va gota a gota.",{"_key":55,"_type":7,"en":56,"es":57},"k60","Make the syrup with the brown sugar and water, let it cool completely and stir it into the coffee. Bottle it and wait a week before drinking.","Prepara el almíbar con el azúcar moreno y el agua, déjalo enfriar del todo y mézclalo con el café. Embotella y espera una semana antes de beberlo.","licor-de-cafe-casero",{"_type":7,"en":60,"es":61},"Add the syrup in two goes, tasting in between. Three hundred grams leaves a fairly dry liqueur, close to a Mr Black; if you want it at Kahlúa level, you will need half as much again. It is the only irreversible decision in the recipe, because over-sweetening cannot be undone. White rum gives the roundest result and brandy the most after-dinner one; vodka contributes least and lets the coffee talk most.","Añade el almíbar en dos veces y prueba entre una y otra. Trescientos gramos dejan un licor bastante seco, cerca de un Mr Black; si lo quieres al nivel del Kahlúa, hará falta la mitad más. Es la única decisión irreversible de la receta, porque endulzar de más no se deshace. Con ron blanco sale más redondo y con brandy, más de sobremesa; el vodka es el que menos aporta y el que más deja hablar al café.","licores-caseros",{"_type":15,"en":64,"es":65},"Homemade coffee liqueur","Licor de café casero",{"_type":15,"en":67,"es":68},"Homemade coffee liqueur: Kahlúa from your kitchen","Licor de café casero: el Kahlúa de tu cocina","2026-08-27T00:32:03Z",[71],{"descripcion":72,"dificultad":75,"id":76,"imagen":5,"licor":5,"slug":77,"tiempo":5,"tipo":62,"titulo":78,"valoracion":81},{"_type":7,"en":73,"es":74},"The homemade liqueur, and one of the few that turns out better at home than bought. Three ingredients and fifteen minutes of work; time does the rest.","El licor casero por excelencia, y uno de los pocos que sale mejor en casa que comprado. Son tres ingredientes y quince minutos de trabajo; el resto lo hace el tiempo.","intermedio","receta-limoncello-casero","limoncello-casero",{"_type":15,"en":79,"es":80},"Homemade limoncello","Limoncello casero",{"media":82,"votos":83},5,1,[],{"media":82,"votos":83}]