COLLECTION (7) Homemade Kahlua
MacDonald Jackson
Judy Brown wrote:
> Subject: Homemade Kahlua
>
> Could someone help me out on this one?
Here are a number of different recipies for homemade kahlua.
I have tried the first and know it to produce a high quality product.
TJ
MEXICAN COFFEE LIQUEUR
========================
2 cups water
1/4 cup + 2 tsp. instant coffee granules( the best you can find )
3 1/2 cups granulated sugar
1 vanilla bean, split
2 3/4 cups vodka
3/4 cup brandy
1/4 tsp chocolate extract
1 drop red food coloring
Heat water in medium saucepan. when hot add coffee and stir until
dissolved. Add sugar and vanilla bean, stirring well to combine. Bring
to boil, stirring constantly. Immediately reduce heat so that a very
low boil is maintained for one minute. Remove from heat and cool to
lukewarm.
Pour vodka and brandy into aging container. Add the cooled coffee
mixture and the 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. Bottle, cap and let age an additional
1-3 months.
===========================================================================
Coffee Liqueur
2 cups of water
2 cups of white sugar
1/2 cup dry instant coffee (fresh jar)
1/2 chopped vanilla bean (or 1/2 tsp. pure vanilla extract)
1 1/2 cups alcohol
Caramel coloring if desired.
Boil the water and sugar until dissolved. Turn off the heat. slowly
add dry instant coffe and continue stirring. Add the vanilla to the
alcohol, then combine the cooled sugar syrup and coffee mixture to the
alcohol mixture. Cover tightly ad shake vigorously each day for 3
weeks. Strain and filter (only if you have used vanilla bean
NOTE: Vodka will give you Kaluha, Rum will give you Tia Maria, and
Brandy will give you another version of Kaluha. Grain Alcohol will
give you a Kaluha like liqueur as well.
===========================================================================
E R S A T Z K A H L U A
53 proof
--------------------------
3 oz (by weight) Medium to dark roast coffee,
finely ground
2 3/4 cups Vodka, 80 proof
3/4 cups Brandy, 80 proof
4 tsp Good quality instant coffee
1 Tbl Vanilla extract
1 tsp Chocolate extract
1 tsp Glycerine (at most pharmacies)
1 drop Red food colouring (optional)
7/8 cups Distilled water
1 3/4 cups Granulated sugar
Place the ground coffee in a large wide-mouthed glass
bottle. Add the vodka and the brandy. Allow the mixture
to sit approximately 18 to 20 hours. Use coffee filters
to remove the coffee from the alcohol -- discard the
spent grounds. Add the instant coffee, the extracts, the
glycerine, and the food colour to the mixture. Set
aside.
In a scrupulously clean pan, boil the water. Add the
sugar, stirring rapidly. When the sugar is dissolved,
remove from heat. Allow the sugar syrup to return to room
temperature.
Add the syrup to the alcohol mixture. Store in a tightly
capped glass bottle. The liqueur is better when aged for
3 or more months.
===========================================================================
1 fifth vodka
1 fifth brandy - plain ( I use Christian Brothers )
2 oz. instant coffee
2 cups water
5 cups sugar
1 vanilla bean
Put sugar in glass gallon jar. Add instant coffee to the 2 cups
boiling water and then add that to the sugar. Add vodka and
brandy. Slit vanilla bean down the middle and add that to the
mixture in the jar. Shake well. Store in a cool, dark place for
one month, shaking well 2-3 times a month.
I know this last step takes patience and is a hassel; but it is
worth it!
===========================================================================
KAHLUA (makes about 58 oz./1.8 quarts):
In large container, combine:
2 cups boiling water
3 cups sugar
2 oz. instant coffee
Dissolve coffee in boiling water, add sugar and stir until sugar is
dissolved - set aside to cool. Add
2 cups brandy
to cool liquid (if still hot, the alcohol will vaporize) and add
2 teaspoons vanilla extract
Pour into bottles; add label, give as gift or drink as needed.
===========================================================================
Krys Hines Kahlua
Ingredients
good grain alcohol, 80 proof - 26 ounces
brown sugar (dark - not golden) - 2 cups
white sugar - 4 cups
espresso, 6 cups pulled short (still has a lot of kick to it)
real vanilla (no imitations please) - 1 tablespoon
Directions
Boil espresso and both sugars for 5 minutes. Make sure it is bubbled
and not burnt. Add vanilla. Let cool. Add alcohol to original pot
while lukewarm. Bottle it. Let it sit for a month. Shake it as much as
possible. Store in a dark cool place. Drink copious quantities.
===========================================================================
TIA MARIA
=========
1 cup of water
3/4 to 1 cup of brown sugar
4 taespoons coffee powder
Boil for 10 mins and let cool.
Add 1 cup of Bundy Rum
4 teaspoons vanilla essence
Put in clean bottle(s) and leave for 1 week before using.
--
Trey Jackson
tr...@cs.bErkElEy.Edu
rec.food.recipes is a moderated newsgroup; only recipes are accepted for
posting. Please read the "Posting Guidelines" file first. Articles go to
rec...@rt66.com; administrative questions go to tfdp...@acpub.duke.edu.
Please allow two to five days for your submission to appear.