Homemake Kahlua
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! 
Easy Gift Idea!
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 and 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. Add a cute label tied on with raffia plus 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!
Homemade Kahlua
A homemade version of the classic coffee liqueur
Ingredients
- 1 cup ground coffee (fresh ground beans are best)
- 16 cups sugar
- 8 cups water
- 4 vanilla beans, split
- 1/2 gallon vodka
- 1 fifth of brandy (750 ml)
Instructions
- 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.
- 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.
Recipe Notes
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 18198kcal Calories from fat 1 | |
| % Daily Value | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Sodium 139mg | 6% |
| Carbohydrate 3202g | 1067% |
| Sugars 3196g | |
| Protein 0g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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.
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
- Pumpkin Biscoff Bread – Dinners, Dishes, and Dessert
- All-in-One Beer Bread Kit – girlichef
- Banana Coconut Coffee Cake with Macadamia Nut Streusel – The Lovely Pantry
- Pancake Mix With Apple Cider Syrup and Candied Walnuts – Tora’s Real Food
Condiments / Ingredients
- Apple Butter – Hezzi D’s Books and Cooks
- Herb Vinegars – Cindy’s Recipes and Writings
- Harissa – The Wimpy Vegetarian
- Homemade Vanilla Extract – Flour on my Face
- Homemade Cherry Extract – Cravings of a Lunatic
- Nutella Powder – I Run For Wine
- Apricot Pineapple Rum Sauce – Vintage Kitchen Notes
- Spiced Cranberry Apricot Almond Chutney – Sue’s Nutrition Buzz
- Pumpkin Butter – Family Foodie
- Orange BBQ Sauce – Mid Life Road Trip
Soup and Snacks
- A Soup For You – Momma’s Meals
- Maple Nut Granola – Girl in the Little Red Kitchen
- Sweet and Spicy Curried Nuts – Soni’s Food for Thought
- Sweet and Spicy Pecans – Supper For a Steal
- Maple Pumpkin Spice Granola Bars – Cupcakes and Kale Chips
- Orange Spiced Chickpeas – Home Cooking Memories
- Turtle Pretzels – The Messy Baker
Sweets
- Rocky Road Candy – Magnolia Days
- Peanut Butter Cookies in a Jar – Mama’s Blissful Bites
- M&M Cookies in a Jar – Damn Delicious
- Monster Cookie Mix in a Jar – What Smells So Good?
- Chocolate Chip Cookie Biscotti – Meal Planning Magic
- Snickerdoodle Snack Mix – Pippi’s in the Kitchen Again
- Peppermint Stick Cookie Truffles – The Weekend Gourmet
- Nutella Truffles – Small Wallet Big Appetite
- Peanut Cajetas (Peanut Fudge) – Basic and Delicious
- Cookie Cutter Fudge – Chocolate Moosey
- Pumpkin Roll – Shockingly Delicious
- Homemade Chocolates – My Trials in the Kitchen
- Hot Chocolate on a Stick – Juanita’s Cocina
- Chocolate Toffee “Crack” – Ruffles and Truffles
- Holiday Tree Cake – Noshing with the Nolands
Drinks
- Holiday Spiced Mocha – Daily Dish Recipes
- Homemade Peppermint Mocha Mix – In the Kitchen with KP
- Homemade Kahlua – That Skinny Chick Can Bake
Linked to:
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!
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!
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.
Yes, definitely! I’ll add a note to the recipe. Thanks!