FIELD: liqueur and vodka industry. SUBSTANCE: method involves blending of coffee with vanillin (1:10) part of aromatic alcohol, 65.8% sugar syrup and aqueous-spirituous liquid. Blend is kept, filtered and poured. Condensed milk and egg yolk were added to the other part of aromatic alcohol, kept for 5-7 h and added to the blend before its filtration at the following ratio of components, l per 1000 dal: coffee infusion 1400-1550; coffee aromatic alcohol 120-140; vanillin 7-9; 65.8% sugar syrup 3000-4000, and also, kg: condensed milk 300-330; egg yolk 20-35, and aqueous-spirituous liquid - the rest. EFFECT: enhanced quality of liqueur.
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