Tia Maria
Tia Maria is a coffee liqueur at 20% ABV, now sold as Tia Maria Cold Brew Coffee Liqueur: by Difford’s Guide’s account, a secondary source quoting its maker, Arabica coffee steeped cold for six to twelve hours, with Jamaican rum and Madagascan vanilla. Difford’s Guide also says it was first made in Jamaica soon after the Second World War and is now a product of Italy. We use it in a drier Espresso Martini, at 20ml with no sugar syrup.
Quick Facts
Upright, cap on, at room temperature and away from sunlight.
None of the 14 listed allergens. Recipes change: check the bottle.
About Tia Maria
Flavour Profile
Primary Flavours
Tasting Notes
Coffee first, with vanilla and a little rum behind it; sweet, as Regulation (EC) No 110/2008 requires of a liqueur.
A Jamaican liqueur, now made in Italy
Tia Maria was first made in Kingston, Jamaica, soon after the Second World War, and is credited to a Dr Evans, by Difford’s Guide’s account, a secondary source. Its early bottlings ran at 31.5%. ILLVA Saronno, an Italian company, bought the brand from Pernod Ricard in 2009, Drinks International reported, and the bottle on a British shelf today is a product of Italy at 20%. The current name leads with the method, cold brew, and the recipe keeps a Jamaican rum for its body.
Cold extraction shapes the coffee
Steeping ground coffee in cold water and alcohol for six to twelve hours draws out the roast with less of the acidity that hot extraction brings. Madagascan vanilla and the rum sit behind it. In a mixed drink that leaves Tia Maria supplying sweetness, vanilla and rum, while fresh espresso supplies the bitterness and the foam.
Tia Maria and Kahlúa side by side (Tia Maria from Difford’s Guide, a secondary source quoting its maker, and Drinks International for the 2009 sale; Kahlúa from Pernod Ricard’s brand page; the Espresso Martini rows are our recipes)
Strength
- Tia Maria
- 20% ABV
- Kahlúa
- 16% ABV (UK)
Coffee
- Tia Maria
- Arabica, cold-brewed six to twelve hours
- Kahlúa
- Arabica
Spirit and flavour
- Tia Maria
- Jamaican rum, Madagascan vanilla
- Kahlúa
- Rum
Owner
- Tia Maria
- Illva Saronno, since 2009
- Kahlúa
- Pernod Ricard
In our Espresso Martini
- Tia Maria
- 20ml, no syrup, about 2.4 units
- Kahlúa
- 30ml with 10ml syrup, about 2.5 units
| Tia Maria | Kahlúa | |
|---|---|---|
| Strength | 20% ABV | 16% ABV (UK) |
| Coffee | Arabica, cold-brewed six to twelve hours | Arabica |
| Spirit and flavour | Jamaican rum, Madagascan vanilla | Rum |
| Owner | Illva Saronno, since 2009 | Pernod Ricard |
| In our Espresso Martini | 20ml, no syrup, about 2.4 units | 30ml with 10ml syrup, about 2.5 units |
It swaps in with less liqueur and no syrup
Our Espresso Martini follows the IBA: 50ml of vodka, 30ml of Kahlúa, 10ml of syrup and a fresh espresso. Its Tia Maria variation pours 20ml of the liqueur, drops the syrup and keeps everything else, which makes a more bitter, coffee-led drink. The espresso still goes in hot and last, and the shake is hard and short, 10 to 12 seconds. For the generic category, see coffee liqueur.
An open bottle loses aroma before anything else
There is no dairy in it, so we keep it at room temperature after opening. The coffee aroma weakens over months and years while the sugar stays, so a bottle left open a long time tastes sweeter and flatter than a new one. Seal it after use and keep it out of the sun.
Using Tia Maria
Usage
Our Tia Maria Espresso Martini takes 20ml against 50ml of vodka and a hot espresso, with no sugar syrup, so the coffee leads. It also swaps into recipes that ask for coffee liqueur; taste first, since at 20% it is stronger than the 16% Pernod Ricard gives for UK Kahlúa, and the syrup may need changing.
Pro Tip
With no syrup in the Tia Maria build, nothing softens the espresso. Use beans you would happily drink as a plain espresso, and pull the shot fresh.
Top Tips
- Leave out the syrup when it replaces Kahlúa in an Espresso Martini, then taste. Add 5ml only if the espresso reads harsh.
- Work out units at 20%, not the 16% Pernod Ricard gives for UK Kahlúa. A 20ml pour is 0.4 units.
- Shake it with the espresso still hot. A cooled shot has lost the crema the foam is made from.
- Store it upright with the cap on and away from sunlight. It needs no fridge.
Possible Substitutions
- Coffee Liqueur: Kahlúa or another bottle: often sweeter and weaker, so keep some syrup
- Coffee: Sweetened cold brew: no alcohol, no vanilla
Production Method
By Difford’s Guide’s account, quoting its maker: Arabica coffee, coarsely ground and steeped cold for six to twelve hours, then combined with Jamaican rum, Madagascan vanilla and sugar. Made in Italy; Drinks International reported the brand’s sale to ILLVA Saronno in 2009.
More to explore
Common Questions
What is Tia Maria made of?
How strong is Tia Maria?
What is the difference between Tia Maria and Kahlúa?
Is Tia Maria still made in Jamaica?
Does Tia Maria need to go in the fridge once opened?
How do you make an Espresso Martini with Tia Maria?
Where does the name Tia Maria come from?
Does Tia Maria contain nuts?
Sources.
Checked between 16 October and 19 October 2026.
- Difford’s Guide, “Tia Maria Cold Brew Coffee Liqueur” (secondary source, quoting the producer, ILLVA Saronno; the producer’s own site is behind an age gate).
- Drinks International, “Pernod Ricard sells Tia Maria for €125m” (trade press, 27 July 2009: Pernod Ricard sells Tia Maria to I.L.L.V.A. Saronno; Chivas Brothers appointed to produce it).
- Pernod Ricard, “Kahlúa” (owner’s brand page with the UK nutrition panel (16% ABV)).
- legislation.gov.uk, “Regulation (EC) No 110/2008, Annex II (retained)”.
Made with Tia Maria
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Often Used With
Updated 19 October 2026