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(newspaper clipping)
Debbie Portwood of Murrieta submitted several recipes including this one.- Donna Schumacher

Put sugar, brandy, vodka, instant coffee, boiling water and vanilla bean into a container and stir until sugar and coffee are dissolved. Make sure lid fits tightly.

Stir every 7 days. Recap and hold at least 30 days before serving.

Tips for this recipe[edit]


Homemade Kahlua[edit]

  • 2 ounces instant coffee
  • 4 cups sugar
  • 2 cups boiling water
  • 1 can sweetened condensed milk
  • 1 quart vodka
  • 1 vanilla bean

Combine coffee, sugar, water and condensed milk; bring to boil. Cool and add vodka. Cut vanilla bean in half and put all of it with coffee mixture into a covered jar or bottle. Let sit in dark, cool place for 1 month.

Betty Bolles Kahlua[edit]

Betty Bolles of Beaumont thinks this homemade liqueur has a better flavor when made with brandy. Nancy Birkett of Riverside adds bourbon rather than vodka to her homemade Kahlua.

  • 7 cups sugar
  • 3½ ounces instant coffee
  • 3 cups boiling water
  • 750 ml bottle brandy
  • 1 vanilla bean, cut up (may substitute 2 teaspoons pure vanilla)

Mix sugar and coffee together, mix into boiling water. Cool. Add brandy and vanilla bean. Put in a dark bottle and shake every other day for 30 days.