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.
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.
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).
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 7.9mg||0 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19g|
|Protein 0g||0 %|
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Calories per serving: 89
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