Recipe: Recipes: Kahlua and Coffee Liqueurs (7)

Here's a collection of recipes for you.

Betsy

From: MacDonald Jackson (trey@big-bird.CS.Berkeley.EDU)
Newsgroups: rec.food.recipes
Date: 28 Dec 1995

TIA MARIA

1 cup of water
3/4 to 1 cup of brown sugar
4 teaspoons coffee powder

Boil for 10 mins and let cool.

Add 1 cup of Bundy Rum
4 teaspoons vanilla essence

Put in clean bottle(s) and leave for 1 week before using.

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Coffee Liqueur

2 cups water
2 cups white sugar
1/2 cup dry instant coffee (fresh jar)
1/2 vanilla bean,chopped
(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 ad shake vigorously each day for 3
weeks. Strain and filter (only if you have used vanilla bean

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

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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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Here is a recipe for Coffee Liqueur that is the best I have ever tried.

5 cups sugar
2 cups water, boiling
2 oz. instant coffee
1 fifth vodka
1 fifth brandy - plain ( I use Christian Brothers )
1 vanilla bean

Put sugar in glass gallon jar. Add instant coffee to the 2 cups
boiling water and then add that to the sugar. Add vodka and
brandy. Slit vanilla bean down the middle and add that to the
mixture in the jar. Shake well. Store in a cool, dark place for
one month, shaking well 2-3 times a month.

I know this last step takes patience and is a hassle; but it is
worth it!

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KAHLUA (makes about 58 oz./1.8 quarts):

In large container, combine:

2 oz. instant coffee
2 cups boiling water
3 cups sugar

Dissolve coffee in boiling water, add sugar and stir until sugar is
dissolved - set aside to cool. Add

2 cups brandy

to cool liquid (if still hot, the alcohol will vaporize) and add

2 teaspoons vanilla extract

Pour into bottles; add label, give as gift or drink as needed.

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MEXICAN COFFEE LIQUEUR

2 cups water
1/4 cup + 2 tsp. instant coffee granules( the best you can find )
3 1/2 cups granulated sugar
1 vanilla bean, split
2 3/4 cups vodka
3/4 cup brandy
1/4 tsp chocolate extract
1 drop red food coloring

Heat water in medium saucepan. when hot add coffee and stir until
dissolved. Add sugar and vanilla bean, stirring well to combine. Bring
to boil, stirring constantly. Immediately reduce heat so that a very
low boil is maintained for one minute. Remove from heat and cool to
lukewarm.

Pour vodka and brandy into aging container. Add the cooled coffee
mixture and the chocolate extract. Stir well. Cap and let age in a
cool dark place for 3 weeks.

After initial aging, strain liqueur through a cloth-lined wire-mesh
strainer over a large bowl. Repeat until desired clarity is
reached. Stir in food coloring. Bottle, cap and let age an additional
1-3 months.

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Krys Hines Kahlua

Ingredients
6 cups espresso, pulled short (still has a lot of kick to it)
2 cups brown sugar (dark - not golden)
4 cups white sugar
26 oz. good grain alcohol, 80 proof
1 T. real vanilla (no imitations please)

Directions
Boil espresso and both sugars for 5 minutes. Make sure it is bubbled
and not burnt. Add vanilla. Let cool. Add alcohol to original pot
while lukewarm. Bottle it. Let it sit for a month. Shake it as much as
possible. Store in a dark cool place. Drink copious quantities.