Homemade Kahlua #SundaySupper #Gifts from the Kitchen

 


Kahlua is the liqueur I use most. It’s perfect for adding a subtle coffee taste to baked goods. And who doesn’t like a nice bottle of booze as a holiday gift? You can include a recipe for my Kahlua Cake, my Kahlua Brownies or even a Kahlua and Cream Cocktail. You need to start this homemade Kahlua one month ahead of gift giving for the best results…so get going now. Your friends will love this!

To make, you need a large pot to combine the sugar, freshly ground coffee beans and water. After it comes to a boil, remove from heat and add vanilla beans, vodka and brandy. Next is the waiting game…pour into a large container with a lid and be patient. I give it a swirl every few days…then in four weeks, your Kahlua is ready to strain. Be sure to use cheesecloth as you want every bit of the coffee grounds removed. Decant into individual bottles, each with a half a vanilla bean, to give as gifts…a cute label tied on with raffia would be perfect…especially if it contains a recipe for a delicious cocktail!

Today’s Sunday Supper theme is Gifts From the Kitchen. We  have 50 ideas with recipes from our group for holiday gifts, hostess gifts, or even something you might want to make for yourself!


Note: mine had only been aged about a week when I took the photos. Just imagine how much darker and richer this  liqueur will be when it reaches its one month maturation date.

Another simple gift I’ve made is Homemade Vanilla…but you need to allot 6 months for the best flavor development.


Homemade Kahlua
Ingredients
Recipe courtesy of my friend, Diane Morrissey
  • 1 cup ground coffee (fresh ground beans are best)
  • 16 cups sugar
  • 8 cups water
  • 4 vanilla beans, split
  • ½ gallon vodka
  • 1 fifth of brandy (750 ml)
Instructions
  1. In a large stock pot, stir together coffee, sugar and water. Heat just till it comes to a boil. Turn off heat and add vanilla beans, vodka and brandy. (You may want to let mixture cool a bit before adding liquor to avoid evaporation of the alcohol). Transfer mixture to a glass jar with a lid and let stand for one month to develop flavors.
  2. After one month, strain mixture through cheesecloth till all the coffee grounds clear. Pour into glass jars and add a piece of vanilla bean to each. Add decorative label or hang tag if desired for gifts.


Here’s the amazing selection of breads, drinks, condiments, snacks, and desserts  from all of us to all of you. Thanks to Susan, of The Wimpy Vegetarian, for hosting us today!!!

Breads / Breakfast

Condiments / Ingredients

Soup and Snacks

Sweets

Drinks

Please join on us on Twitter throughout the day during #SundaySupper on November 11.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your own posts for Gifts From the Kitchen on our #SundaySupper Pinterest board to share them with all of our followers, too.

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Comments

  1. Eileen Gross says:

    Today was bottling day for my batch of Kahlua.
    I used 375ml (1/2 wine bottles) & Zork closure. I filled 17 bottles, enough for holiday gifts!

    I ran it thru cheese cloth 2X’s and added a couple of shots of espresso to enhance the coffee flavors . The vanilla is very prominent, this is going to be great on vanilla ice cream!
    Cheers!

  2. I made this recipe last year and LOVED it so much that I’m coming back for round two! It’s the best recipe out there, the instant ones are not as sweet/coffee flavored. Definitely worth the time! The recipe makes a LOT of Kahlua. Last year I had two large bottles for myself, and gave out about 15 mini bottles as gifts. Everyone loved it!

    • Aren’t you sweet for letting me know! I’m going to make homemade Bailey’s Irish cream for my friends this year…fingers crossed it will be just as successful!

  3. Should you let the hot liquid cool before adding the liquor? Seems like adding it right after boiling would cause quite a bit of the alcohol to evaporate away. Just curious.

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