Homemade Kahlua Liqueur Food

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

HOMEMADE COFFEE LIQUEUR RECIPE (AKA: KAHLúA)

Steps:

• Pour the coffee into a large soup pot, add in the brown sugar, and heat over medium-high heat, stirring frequently, until the sugar is dissolved, about 5 minutes.
• Remove from the heat and let cool to room temperature.
• Add in the vanilla and the grain alcohol. Pour into glass bottles, label, and store in a cool, dark place.

HOMEMADE KAHLUA !!

Steps:

• Combine the brown sugar, granulated sugar and water in a small sauce pan. Simmer for 10 to 15 minutes until sugar is dissolved.
• Remove from the heat. Stir in the coffee. Allow to cool completely.
• Pour into a large plastic container with a lid. Add the vodka, vanilla flavoring and vanilla bean.
• Cover and let stand for two to three weeks or until fully aged. Kahlua, when properly stored, can last safely for up to a few years.

DANA'S HOMEMADE KAHLUA

Steps:

• Boil water, coffee, sugar.
• Simmer for 3 hours (stirring frequently).
• Let cool and add vanilla and vodka.
• Bottle and cap tightly.

HOMEMADE KAHLUA LIQUEUR

Steps:

• Combine the sugar and water in a large saucepan over high heat. Bring to a boil and let simmer for 10 minutes or until it begins to thicken. Stir the instant coffee into the sugar mixture and mix well. Remove from the heat. Add the vodka and vanilla bean to the coffee mixture. Mix well then let cool to room temperature. Transfer the kahlua to bottles and seal well. Let the mixture sit for 3 weeks before using. Turn the bottles daily to make sure the coffee has dissolved and no sediment forms. Strain the kahlua into other bottles and use like commercial kahlua.

LOW CARB KAHLUA LIQUEUR

Steps:

• Combine the water, splenda, vanilla and coffee in a saucepan and heat over medium heat, stirring occasionally until the splenda and coffee are dissolved.
• Remove from the heat and add the vodka.
• Cover and let cool.
• Store in an empty bottle with a screw top/resealable lid.
• Store in a cool dark place - best if stored about 30 days before drinking.

HOMEMADE KAHLUA WITH VODKA

Steps:

• Combine the coffee, sugar, vanilla, and water. Stir until the sugar is dissolved completely. Set aside to cool (otherwise, you will evaporate the alcohol).
• Add vodka and stir until well mixed. Pour over ice, and add your favorite ingredients. Sit back, relax, and enjoy.

KAHLUA BOWL CAKE

Steps:

• Assemble in a 2-quart bowl:.
• Make the pudding as directed and add half of the liqueur before it sets, mixing well.
• Put half of the cake cubes in the bottom of the bowl then pour half of the rest of the liqueur over the cake.
• Spread half of the pudding over the cake then spread half of the Cool Whip over the pudding.
• Repeat layers then break the Skor bar up and sprinkle pieces over the top.

SUGAR FREE HOMEMADE KAHLUA

Steps:

• Combine first 4 ingredients in saucepan.
• Cook until all dissolved.
• Let boil a couple of minutes, leave a cover on pan/remove from heat and let sit at room temperature.
• Add sweetener.
• I store in refer.

HOMEMADE KAHLUA

Steps:

• Combine the water, sugar, and instant coffee in a medium saucepan. Bring the mixture to a high simmer, but do not bring it all the way to a boil. Reduce the heat a bit and let the mixture keep simmering, stirring occasionally, for about an hour. This helps deepen the flavor of the sugar and the coffee.
• Remove the mixture from the heat and let it cool completely. Once the mixture has cooled, mix in the vodka and the vanilla extract. (If you add the vodka while the mixture is hot, the heat can cause too much of the alcohol to evaporate away). Your final product will be a very rich and dark liquid.
• Transfer the mixture to a glass bottle or other container with a tight fitting lid for storage. If possible, let the mixture set for a few weeks to let the flavors meld together.

HOMEMADE COFFEE LIQUEUR (KAHLúA)

Steps:

• In a large saucepan, add water and distribute the sugar in an even layer at the bottom.
• Let the water and sugar simmer gently. Do not make the mixture boil and do not stir in it.
• While the sugar is heating/mixing up in the water; make a strong cup of coffee. This is done by dissolving 3 tablespoon of freeze-dried coffee in one cup of hot water. Alternatively, you can brew some strong coffee using a French Press with 6 tablespoons of regular grinded coffee beans. A French press will give you the best result taste-wise.
• When the sugar is dissolved in the water, add the strong coffee and the vanilla powder (or similar vanilla essence).
• Now let the sugar, water and coffee mixture simmer at low heat for 3 hours. This step is done without a lid. We are looking to evaporation the water making a thicker and sweet coffee syrup.
• Remove the saucepan from the stove and let the coffee syrup cool down.
• When the temperature is 78 C (172 F) or below, add the vodka. If the temperature is greater, the alcohol will evaporate which is unwanted.
• When the Kahlua is cooled down, it is ready to be used or poured onto clean bottles. Keep your homemade Kahlua in your fridge.