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Brewing beer, curing meat, or making cheese?

Coffee Brandy Substitute

meatn3 Apr 12, 2012 07:28 PM

I have a recipe for a glaze for ham which calls for coffee brandy. I live in a state with spirits sold through state run stores and they don't carry it...(sigh).

I don't want to increase the liquid in the recipe. I purchased regular, plain brandy. I have some instant Mt. Hagen coffee. Any thoughts regarding the idea of dissolving some of the coffee crystals in the brandy? Open to other ideas as well!


  1. todao Apr 12, 2012 07:35 PM

    It'll work, but Vodka would be a better base.

    1. h
      HillJ Apr 12, 2012 07:54 PM

      How about kaluha? Can you get your hands on that? I'd go with that on a ham as opposed to vodka (no offense, todao).

      1 Reply
      1. re: HillJ
        todao Apr 12, 2012 08:04 PM

        No offense taken; I'm largely in favor of your suggestion. If we restrict ourselves to the ideas of one cook we're going to miss out on a lot of good information. The food channel makes a good living with that (or something like that) philosophy.

      2. meatn3 Apr 15, 2012 08:09 AM

        Thanks to you both!

        I was afraid Kaluha would be too sweet - this glaze had a slight bitterness of coffee.

        I added teaspoon of the coffee crystals when I was heating the glaze in the saucepan. Used 1 airplane sized bottle of brandy. The flavor was as I remembered!

        1 Reply
        1. re: meatn3
          HillJ Apr 15, 2012 08:23 AM

          Glad to hear it worked out for you, meatn3. Those airplane bottles come in so handy!

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