A classic recipe for homemade Kahlua. This simple process combines a rich coffee-sugar syrup with brandy, infused with a vanilla bean, to create a smooth and flavorful coffee liqueur after a two-week aging period.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 cups | Sugar |
| 2 ounces (½ cup) | Instant Coffee powder |
| 2 cups | Boiling Water |
| 1 bottle (750ml) | Good Brandy |
| 1 | Vanilla Bean |
Instructions
- In a large, heatproof bowl, combine the four cups of sugar and two ounces of instant coffee.
- Carefully pour the two cups of boiling water over the mixture. Stir continuously until all the sugar and coffee granules have completely dissolved.
- Set the syrup aside to cool completely to room temperature.
- Once cool, stir in the bottle of brandy.
- Pour the mixture into two clean one-quart glass bottles.
- Split the vanilla bean in half lengthwise and place one half into each bottle.
- Seal the bottles and store them in a cool, dark place for at least 15 days before using. Gently shake the bottles every few days.
