Kahlua (Mexican Coffee Liqueur)

Kahlua is a complex liqueur. We do not recommend using brown sugar or just vodka. We think you will agree this recipe is an accurate resemblance of classic Kahlua. It's ready in 2 to 4 months.


  • 2 cups water
  • 1/4 cup plus 2 teaspoons instant coffee granules or powder (use a freshly opened jar of coffee for best results)
  • 3 1/2 cups granulated sugar
  • 1 vanilla bean, split
  • 2 3/4 cups vodka
  • 3/4 cup brandy
  • 1/4 teaspoon chocolate extract
  • 1 drop red food coloring


  1. Heat water in medium saucepan. When hot, add coffee granules and stir until dissolved. Add sugar and vanilla bean, stirring well to combine.
  2. Bring to a boil, stirring constantly. Immediately reduce heat so a very low boil is maintained for 1 minute. Remove from heat and cool to lukewarm.
  3. Pour vodka and brandy into container. Add the cooled coffee mixture and chocolate extract. Stir well. Cap and let age in a cool, dark place for 3 weeks.
  4. After initial aging, strain liqueur through a cloth lined wire mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in food coloring. Pour into clean, dry bottles, cap and let age an additional 1 to 3 months.

Posted by bettyboop50 at recipegoldmine.com.

Source: Oregonian's Food Day

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