When I turned 21, I remember going out with the girls and having my first Kahlua and Cream. The mix of cream with the bitter/sweet combo from the Kahlua….well, let’s just say I was in heaven. I must not be alone because not only can you find Kahlua at your local grocery store but there are TONS of different varieties. Original, mocha, hazelnut, peppermint, oh the list goes on and on.
Well, did you know that Kahlua, like most liqueurs, is approximately one half 80 proof alcohol and one half simple syrup or flavored simple syrup? Sounds pretty easy to make, doesn’t it? Some of the benefits include saving money and YOU control the ingredients.
The downside to making your own liqueurs is that there usually involves a bit of waiting. But, trust me, it’s so worth the wait!
Today I’ve started two different batches of Kahlua: original and mocha. If you start with me, you should have some that will be ready for gift giving this Christmas or to bring to your New Year’s Eve celebration.
Now, before I share the recipes, I’d like to share some of what I learned by scouring the internet for Kahlua recipes.
- Recipes call for either whole coffee bean, brewed coffee or instant coffee
- Some recipes call for using chocolate flavored coffee, cocoa nibs, or ducth cocoa powder
- Recipes call for different sweeteners: white sugar, brown sugar, maple syrup, agave syrup
- Recipes call for either vodka or rum
- Recipes call for either vanilla extract, vanilla bean(s) or a combination.
- 4 cups water
- 2 cups granulated sugar
- 2 cups firmly packed light brown sugar
- 1/4 cup instant coffee
- 1 Tbsp Dutch cocoa powder
- 3 vanilla beans split
- 750 ml light rum (or 3.25 cups)
- 4 cups water
- 2 cups granulated sugar
- 2 cups firmly packed light brown sugar
- 3 Tbsp instant coffee
- 3 Tbsp Dutch cocoa powder
- 5 vanilla beans split
- 750 ml light rum (or 3.25 cups)
While your coffee/water/sugar/cocoa mixture is simmering, place your vanilla beans (they should be sticky…NOT dry) on a cutting board. Using a sharp knife, slice your beans down the center to expose the flavorful paste inside. Set aside.
Here is the coffee syrup after two hours. See how it clings a bit to the spoon. Turn off the heat and add the vanilla beans. Allow your syrup to cool an hour or so.
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