Ingredients30 d 3 h 10 m servings 187
- 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.
- Cook's Note:
- The longer it cooks on a low simmer the thicker it gets like real Kahlua®.
Per Serving: 187 calories; 0 29.8 0.2 0 10 Full nutrition
ReviewsRead all reviews 4
I make this every year to give as gifts at Christmas. the only thing different that I do is use a little bit more vanilla, always pure vanilla not artificial vanilla extract, and 100 proof (50%)...
I'll make a more detailed comment as soon as I sober up. The receipe turned out awesome. I doubled the amount and have it setting on a shelf waiting for it to cure [abut 4-6 weeks] However, I di...
The longer it sat the better, I’m trying another batch with 151 rum and a little more coffee,