Homemade Coffee Liqueur Recipe Aka Kahlúa

HOMEMADE COFFEE LIQUEUR (KAHLúA)

Steps:

• In a large saucepan, add water and distribute the sugar in an even layer at the bottom.
• Let the water and sugar simmer gently. Do not make the mixture boil and do not stir in it.
• While the sugar is heating/mixing up in the water; make a strong cup of coffee. This is done by dissolving 3 tablespoon of freeze-dried coffee in one cup of hot water. Alternatively, you can brew some strong coffee using a French Press with 6 tablespoons of regular grinded coffee beans. A French press will give you the best result taste-wise.
• When the sugar is dissolved in the water, add the strong coffee and the vanilla powder (or similar vanilla essence).
• Now let the sugar, water and coffee mixture simmer at low heat for 3 hours. This step is done without a lid. We are looking to evaporation the water making a thicker and sweet coffee syrup.
• Remove the saucepan from the stove and let the coffee syrup cool down.
• When the temperature is 78 C (172 F) or below, add the vodka. If the temperature is greater, the alcohol will evaporate which is unwanted.
• When the Kahlua is cooled down, it is ready to be used or poured onto clean bottles. Keep your homemade Kahlua in your fridge.

HOMEMADE COFFEE LIQUEUR RECIPE (AKA: KAHLúA)

Steps:

• Pour the coffee into a large soup pot, add in the brown sugar, and heat over medium-high heat, stirring frequently, until the sugar is dissolved, about 5 minutes.
• Remove from the heat and let cool to room temperature.
• Add in the vanilla and the grain alcohol. Pour into glass bottles, label, and store in a cool, dark place.

COFFEE LIQUEUR

Steps:

• In a 3 quart saucepan over medium heat, combine the sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, stir in instant coffee, and allow to cool.
• When cool, stir in vanilla extract and vodka. Pour into clean bottles. Close bottles tightly, and store in a cool dark place.

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.