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Homemade Kahlua Liqueur

recipe at a glance
Rating: 5/5 5 stars
10 reviews
7 comments

ready in: over 5 hrs
serves/makes:   10
  

recipe id: 17086
cook method: stovetop

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ingredients

4 cups sugar
4 cups water
1/2 cup instant coffee (not freeze dried)
1 quart vodka
1 vanilla bean, sliced diagonally several times

directions

Boil sugar in water for 10 minutes. Add instant coffee. Remove from heat. Add vodka and vanilla bean.

Pour into bottles, let stand three weeks, turning bottles daily.

shared by

edelweis

nutrition

525 calories, 0 grams fat, 82 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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number of unrated comments on this recipe7



Guest at CDKitchen.com



REVIEW: recipe rating
Place it in dark glass bottles and store in dark closet , the longer the better



Guest at CDKitchen.com



REVIEW: recipe rating
I made one quart of this. I didn't have instant coffee so I used brewed coffee in place of the water + instant coffee and mixed that with the sugar. It turned out fairly close to real kahlua. I would maybe suggest simmering a vanilla bean in the sugar mixture instead of extract for a deeper flavor.



Registered Member at CDKitchen.com



Member since: May 8, 2010
REVIEW: recipe rating
I used the suggestion of adding more vodka. It tastes just like store bought. Will make nice gifts.



Guest at CDKitchen.com
Aug 10, 2013

Guest Foodie
COMMENT:
Does this need to sit once bottled or can it be used immediately?



Guest at CDKitchen.com



REVIEW: recipe rating
To get the real kahlua consistency you need to make sure the sugar gets good and syrupy so it's thicker. The flavor is excellent (use a good instant coffee helps too).



Guest at CDKitchen.com



REVIEW: recipe rating
I don't like instant coffee so I substituted 3 cups of strong brewed coffee for the water and instant coffee. Having lived for a time in Nicaragua I became quite fond of Flor de Caña (an excellent Nicaraguan rum) so I used Flor de Caña Grand Reserve instead of vodka in my second batch. PERFECTION!!!



Guest at CDKitchen.com
Dec 11, 2010

bigislandgirl
COMMENT:
another way to thicken the kahlua without glycerin is to reduce (simmer down) the water/sugar to approx. 80% of original. I also add a cinnamon stick while i do this



Guest at CDKitchen.com
Jan 9, 2009

sandy
COMMENT:
I made Kahlua this way many years ago and lost the recipe but i don't remember using so much vanilla. I think it might not be that much. Vanilla boils away so should be put in last and not be even low boiled. Maybe thats why the recipe calls for so much.



Guest at CDKitchen.com
Jan 8, 2009

Rambeau
COMMENT:
Good recipe, but I used vanilla flavored instant coffee and added 2 teaspoons of liquid glycerine to thicken. Very yummy!



Guest at CDKitchen.com



REVIEW: recipe rating
I made lots of this Kahlua last year for gifts and it was a big hit.

I use 100 proof vodka, the cheapest I can find. Cut vanilla beans in 1/2 or 1/4 and put into your vodka to help pull the oils out of the bean. I leave part of a vanilla bean into each bottle and leave to age with the Kahlua.

I recommend not making a batch less than serving for 10, the sugar-coffee doesn't mix as well.