Kahlua

Very tasty and easy to make. We like it with milk, in spanish coffee and also use it as a topping for ice cream. It's one of our traditional holiday gifts to friends.

Yield: Ready in 4 hours

Cuisine: CaribbeanMain Ingredient: Coffee

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Verified by stevemur

Original recipe makes

6 cupsWater

1/4 cupInstant Coffee

2 1/2 lbsSugar

1 3/4 cupsVodka

2 eaVanilla Bean; quartered

Kahlua Preparation

Combine water, coffee & sugar in a 4 quart pot (or larger). Heat to boiling, stirring to mix ingredients & prevent sugar from burning.

Cool and add vodka. Pour into bottles. Cut vanilla beans into ? inch segments & drop in bottles.

Tastes best if cured for 3 months before using, this allows time to bring out the vanilla flavor.

Yields about 1.75 liters of Kahlua.

Notes

The key is to let a new batch cure for 3 months to get the best vanilla flavor. Make a new batch before the previous one is finished and you won't be tempted to use the new batch before it's cured. Or, rather than completely emptying a bottle, leave � inch Kahlua in each bottle, along with vanilla beans. This reduces the curing time for subsequent batches and allows the re-use of vanilla beans many, many times (which reduces the cost of new batches).