September 14, 2008

Homemade Coffee Liqueur

We like Kahlua.

We bought a bottle in Mexico for $5. The same size bottle cost $14 in California. Guess how surprised we were to discover that the same size bottle costs $28 in Montana!

We don't pay sales tax in Montana. Great!

Oh, wait a minute.

Montana is a controlled State... so don't think you're going to walk into any old grocery store and buy a bottle of booze, cuz it ain't gonna happen! Drive, you must, to a State Agency which sells liquor and fortified wines at nearly double the cost that you'd pay nearly anywhere else. But I digress...

We decided to make our own coffee liqueur!

6 c Sugar
6 c Water
20 tsp instant coffee
8 c vodka
12 tsp pure vanilla

Mix sugar, water, and coffee together and bring to a SLOW boil. (If you think you're going to put this concoction on the stove and then go into the living room to dust, you'll come back to a really brown, really sticky mess that has boiled over onto your stove and beyond. Really... trust me on this.)

After it has come to a SLOW boil, (I can't emphasize this enough... see above) turn the heat down and simmer for one hour. Remove from heat. Cover the liquid with plastic wrap (which will pick up film from the top of this yummy concoction). Let sit for 12 hours. Remove the wrap, add vodka and vanilla and stir well.

You can make your favorite coffee liqueur drink immediately, but this may turn bitter with time, so you might want to drink this like every chance you get. The recipe makes about 3 quarts (not including what you wiped up from the stovetop... and beyond... I tried to warn you...)

We use decaf instant coffee for this recipe, cuz we don't do caf. We do, however, do booze.
Don't go buying that expensive vodka with the geese flying all around the label or anything... the cheapest stuff will do just as well.
Oh, and did I tell you that I've been making my own vanilla extract for years now (even the label on that vodka bottle looks old!). About 25 years ago, I bought a pint of vodka and put some split vanilla beans in it. The longer is sits, the better it is! I use this vanilla for anything that calls for vanilla extract. When the bottle gets low, I just add more vodka (or whiskey, or rum, or whatever you have on hand... it'll all make the best vanilla extract you ever tasted!).
Oh yeah, and add some new vanilla beans when needed. You can get them here . I like the Madagascan beans.
Your homemade coffee liqueur should be stored in dark bottles, or at least in a dark place. We save Kahula bottles and fill them up again. Don't you just love that bottle in the middle?I like a simple Kahula and cream, but you can look here for other drinks using your homemade coffee liqueur.
And don't forget... there are lots of yummy recipes for baked goods using coffee liqueur. Just Google 'baking and kahlua'.



  1. I made Kahlua almost 30 years ago -- before I was even of drinking age (around 18 or 19). Gave it to all of my relatives, neighbors, friends for Christmas one year. The recipe seems not to have changed much in 30 years. It was a fun project. I had everyone I knew saving Grolsch beer bottles -- the dark brown bottles with the little ceramic top for closure. Perfect size and oh so cute. My Dad thought the beer tasted awful, it was really expensive compared to what he would normally spend for beer, but he supported my endeavor anyway. What a sport! :) Lately, a friend and I have been talking about making a bunch for this holiday season. I'll have to send her a link to your blog. :)

  2. So your comment on my blog about the homemade kahlua had me racing over here to find out how you did it! So cool! Definitely will have to give that a try!

  3. I have been looking for this recipe! :) thank you!

  4. I am off to the store to get some vodka. I have to try this recipe. I love Kahlua but always prefer to make my own stuff. THank you for sharing.


Thanks for visiting... I love to read your comments!


Related Posts Plugin for WordPress, Blogger...