Place it in dark glass bottles and store in dark closet , the longer the better
ML November 1, 2013 REVIEW:
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.
Member since: May 8, 2010
blueolivia October 22, 2013 REVIEW:
I used the suggestion of adding more vodka. It tastes just like store bought. Will make nice gifts.
Guest Foodie August 10, 2013 COMMENT: Does this need to sit once bottled or can it be used immediately?
ShellyBelly July 2, 2013 REVIEW:
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).
Nica April 19, 2013 REVIEW:
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 CaÃ±a (an excellent Nicaraguan rum) so I used Flor de CaÃ±a Grand Reserve instead of vodka in my second batch. PERFECTION!!!
bigislandgirl December 11, 2010 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
sandy January 9, 2009 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.
Rambeau January 8, 2009 COMMENT: Good recipe, but I used vanilla flavored instant coffee and added 2 teaspoons of liquid glycerine to thicken. Very yummy!
Becky November 15, 2008 REVIEW:
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.
ldybkr July 31, 2008 COMMENT: How much food grade glycerin do you use?
Jackie June 22, 2007 REVIEW:
This is a simple recipe and the taste is fabulous. I would recommend using a coffee basket as the strainer rather than cheese cloth, plus you just wash the basket out and reuse. Straining is much faster this way and more efficient. Overall this is a great recipe. Thanks!!
Member since: Mar 13, 2007
magicdave March 13, 2007 COMMENT: Those of you that wish your Kahlua to have a thick body should try purchasing a bottle of food grade glycerin. You can find it easily from any home brewing company online.
Vickey B January 18, 2007 REVIEW:
I made this recipe today! It turned out very good...but I suggest 1 more cup of vodka (80 proof) and 2 more tbls of vanilla...otherwise delicious!!!
shavon December 2, 2006 REVIEW:
Last year I made a homeade kahula for christmas, and I handed it out to friends and family and we all loved it. how silly of me to loose the recipe. Im glad i found this one online, and especially easy to find made a difference! Thank you.
smileybug September 17, 2006 REVIEW:
I thought this was a wonderful recipe. It was my first attempt at making kahlua, and it was pretty easy. Very tasty but doesn't thicken unless you put in to the freezer. Thanks
suki December 21, 2005 COMMENT: I made some homemade kahlua last year using a receipe from another site. Everyone loved it. In trying out a few different ones over the next couple years, in search of the perfect one.... This one is the "2005" batch. I'll post following the holidays to let you know how it passed the scrutinizing tastebuds of my fellow bartender friends and co-workers. Til then....Good luck!
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