Recipe: Kahlua Liqueur Recipes

Kahlua Coffee Liqueur

1 mi liquor bottle w/top
2 cups 80 proof vodka
2 cups water
1 1/4 cups granulated sugar
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons instant coffee

Combine all of the ingredients in a saucepan. Cover and cook over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove the mixture from the heat and let it cool. BE Sure to keep it covered. Store in any empty 750 ml liquor bottle with a screw top or another bottle with a resealable lid. It is very important that you use a covered saucepan when making this drink. The alcohol will boil away if the solution is not covered when it gets hot. Also the longer this drink is bottled and stored in a dark, cool, place the better it will taste. For the bet flavor, store it for at least 30 days before drinking. Probably the hardest part of making this simple receipe is not drinking it before it matures.
From the recipe files of Carole Walberg

KAHLUA COFFEE LIQUEUR

1 decorative bottle with cork or ceramic top
2 cups 80 proof vodka
2 cups water
1 1/4 cups sugar
1 1/2 tablespoons vanilla
1 1/2 tablespoons instant coffee

Combine all of the ingredients in a saucepan. Cover and cook over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove the mixture from the heat and let it cool. BE Sure to keep it covered. Store in any empty 750 ml liquor bottle with a screw top or another bottle with a resealable lid. It is very important that you use a covered saucepan when making this drink. The alcohol will boil away if the solution is not covered when it gets hot.Also the longer this drink is bottled and stored in a dark, cool, place the better it will taste. For the bet flavor, store it for at least 30 days before drinking.

COFFEE LIQUEUR

4 cups Sugar
2 cups Water
2/3 cup Instant coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)

Combine water, sugar, and coffee in a saucepan and bring to a full boil. Skim off the froth and allow to cool thoroughly. Pour into the container. Add vodka, coffee beans (optional but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready to serve.
*A brandy/vodka mix may be substituted for a simulated "Kahula" *A rum/vodka mix may be used to simulate "Tia Maria" Yield: 1 1/2
quarts (may be halved) Container: 1/2 gallon jar

HOMEMADE COFFEE LIQUEUR

4 c Sugar
1/2 c Instant coffee
3 c Water
1/4 ts Salt
1 1/2 c Vodka, high-proof
3 tb Vanilla

Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.

Kahlua
4 c sugar
1/2 c instant coffee
3 c water
dash salt
3 c vodka
3 tbsp vanilla

In 3 qt pan, mix sugar and coffee. Stir in water and salt. Over hi heat, boil till sugar is dissolved, Reduce and simmer 15 minutes. Cool completely, add vodka and vanilla. Aging 3 wks helps, but not necessary. makes 1 1/2 qts

Coffee Liqueur

2 cups of water
2 cups of white sugar
1/2 cup dry instant coffee (fresh jar)
1/2 chopped vanilla bean (or 1/2 tsp. pure vanilla extract)
1 1/2 cups alcohol
Caramel coloring if desired.

Boil the water and sugar until dissolved. Turn off the heat. Slowly add dry instant coffee and continue stirring. Add the vanilla to the alcohol, then combine the cooled sugar syrup and coffee mixture to the alcohol mixture. Cover tightly and shake vigorously each day for 3 weeks. Strain and filter (only if you have used vanilla bean).

NOTE: Vodka will give you Kaluha, Rum will give you Tia Maria,
and Brandy will give you another version of Kaluha. Grain Alcohol
will give you a Kaluha like liqueur as well.

E R S A T Z K A H L U A
53 proof

3 oz (by weight) Medium to dark roast coffee,
finely ground
2 3/4 cups Vodka, 80 proof
3/4 cups Brandy, 80 proof
4 tsp Good quality instant coffee
1 Tbl Vanilla extract
1 tsp Chocolate extract
1 tsp Glycerine (at most pharmacies)
1 drop Red food colouring (optional)
7/8 cups Distilled water
1 3/4 cups Granulated sugar

Place the ground coffee in a large wide-mouthed glass bottle. Add the vodka and the brandy. Allow the mixture to sit approximately 18 to 20 hours. Use coffee filters to remove the coffee from the alcohol -- discard the spent grounds. Add the instant coffee, the extracts, the glycerine, and the food colour to the mixture. Set
aside.

In a scrupulously clean pan, boil the water. Add the sugar, stirring rapidly. When the sugar is dissolved, remove from heat. Allow the sugar syrup to return to room temperature.

Add the syrup to the alcohol mixture. Store in a tightly capped glass bottle. The liqueur is better when aged for 3 or more months.
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Vanilla-Coffee Liqueur
Makes 5 cups

1 1/2 cups brown sugar, packed
1 cup granulated sugar
2 cups water
1/2 cup instant coffee powder
3 cups vodka
1/2 vanilla bean, split (or 2 teaspoons vanilla extract)

Combine sugars and water. Boil for 5 minutes. Gradually stir in coffee. Cool. Add vodka and vanilla and mix thoroughly. Cover and let ripen for 1 month. Remove vanilla bean.
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A friend of mine makes Kahlua quite frequently. I asked her for her recipe.
1 qt. water
3 c. sugar
4 Tbsp. instant coffee

Bring to boil. Reduce heat and simmer 1 hour.
let cool and 1 Tbsp. Vanilla and either a pint or fifth
of Vodka.

To make Kahlua:
4 cups water
4 cups sugar
2 oz good instant coffee
1 vanilla bean
1 Fifth Cheap Bourbon (that's a 750ml bottle)

Simmer water, sugar, and coffee until the sugar dissolves. Put vanilla bean and bourbon in a gallon jug and add the coffee syrup you just prepared. Cover and let sit one month.