Homemade Kahlua (Coffee Liqueur)
📜 Collection: GailCollection | ✍️ Attribution: Unknown | 📂 Category: Beverages 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 5 mins | 15 days | Approx. 2 quarts |
🔪 Key Equipment
- Large heatproof bowl
- Stirring spoon
- Two 1-quart glass bottles
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Sugar | Granulated |
| 2 ounces (½ cup) | Instant Coffee powder | None |
| 2 cups | Boiling Water | Boiling |
| 1 bottle (750ml) | Good Brandy | Quality |
| 1 whole | Vanilla Bean | Split in half |
Instructions
Step 1: Make the Coffee Syrup
- In a large, heatproof bowl, combine the 4 cups of Sugar and 2 ounces (½ cup) of Instant Coffee powder.
- Carefully pour the 2 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.
Step 2: Bottle and Age
- Once cool, stir in the 1 bottle (750ml) of Good Brandy.
- Pour the mixture into two clean 1-quart glass bottles.
- Split the 1 whole 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 until smooth and fully infused. Gently shake the bottles every few days.
💡 Make-Ahead & Storage: Store sealed in a cool, dark place for at least 15 days before consuming, and it will keep indefinitely.
Original Recipe Scan
