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
- 1 drop red food coloring
- Heat water in medium saucepan. When hot, add coffee granules and stir until dissolved.
Add sugar and vanilla bean, stirring well to combine.
- 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.
- 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.
- 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