Homemade Kahlua

I know it’s not Christmas yet, but I’m thinking ahead to homemade gifts. In my family, there are some who don’t keep alcohol in their homes. If you’re the same, you may choose to prepare this as a gift; maybe double the recipe, or just pass it by. 

It’s good for White Russians, Black Russians, Espresso Martinis, and milkshakes! It’s got a strong coffee flavor and it’s also great for baking, in place of vanilla. It can be used in Tiramisu, Brownie Bottom Cheesecake, and in or on ice cream.

I am sharing it because it’s a favorite of people I love…but I’m not so much a coffee lover as others are. If you want it non-alcoholic, just drink sweet coffee with a shot of vanilla in it!

This is an easy one, once the ingredients are collected. The longest part of the preparation process is waiting! You may want to double it. 

Ingredients

4 cups of organic raw sugar

⅓ cup of organic instant coffee granules 

2 ⅓ cups filtered water 

2 whole organic vanilla beans 

2  cups of brandy or vodka your choice!

Process

Bring your water to a boil. When it’s good and hot, add your sugar and coffee granules and remove from heat.  Stir until everything is dissolved. It might take a while for them to dissolve, especially since raw sugar is so coarse, but they must dissolve well in order for the kahlua to be full-flavored and smooth.

Next, remove the mixture from heat. Let it sit until it’s almost to room temperature, then pour it into a large pitcher, jar, or bowl. This is the vessel that the kahlua will be staying in for the next three weeks, so make sure that you’re able to cover it well. Add the brandy or vodka and the two vanilla beans. Give everything one more good stir, then cover up your kahlua mixture and put it out of your sight.

Consider marking your calendar or creating an event in your phone to alert you when the three weeks has passed. Don’t worry if it stays in a few extra days; it will be fine.

After the three weeks have passed, it’s time to strain your concoction. First, strain your kahlua into a jar. Next, get a funnel and pour the final mixture into its final bottle. 

Close the lid tightly, and it’s ready. It should last for several months at least at room temperature.