Homemade Kahlua

"This recipe was given to me by a very nice cocktail waitress at a little neighborhood Mexican restaurant called Dave and Dar's in Denver about 25 years ago. The restaurant is long gone, but te recipe still lingers."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
5
Yields:
3 pints (about)
Advertisement

ingredients

Advertisement

directions

  • Bring sugar and water to a boil.
  • Stir until sugar is completely dissolved.
  • Add coffee.
  • Let cool to room temperature.
  • Add vanilla and grain alcohol.
  • Bottle and let set for at least one week, and preferably a month or longer, before serving.
  • Note: I have also had it after allowing it to age for 15 minutes, and it was still pretty good, but definitely a little rough around the edges.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I, too, have been making this for many. many years. Now that I go to bed a lot earlier than I used to, I make it with decaf instant coffee. The PERFECT nightcap!
     
  2. I have been making this ever since college.. Only instead of using 3 cups of sugar, I use 2 cups of sugar and 2 cups of white Karo syrup.. Makes it smoother! Enjoy!
     
  3. thank you for this recipe my husband and I spend a lot of money on kahlua and this recipe it's going to save us a lot of money.
     
Advertisement

RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes