Kahlúa 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 Kahlúa. 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 extract
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.
Grandma Gwendolyn Brown
Baking & Desserts
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