How to Make Homemade Kahlua
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With just a few simple ingredients, you can make homemade Kahlua for a fraction of the price of the original. All you need is instant coffee, vanilla, sugar, white rum, and about ten minutes in the kitchen. That’s it, and with this recipe you’ll have three large bottles to enjoy, share as gifts, or save for a special occasion!
There’s something incredibly cozy about sipping a creamy cocktail on a dark, wintry evening. Those made with Baileys, Creme de Cassis, Tia Maria, and Kahlua are big favorites, and if you’re a fan of them, keep reading. Making liqueurs, especially homemade Kahlua, is very easy, inexpensive, and quick. If you have a bowl, a whisk, and a few minutes, you can make multiple bottles for about a third of the original price.
Kahlúa is a branded coffee-rum liqueur that is popular in the USA and many other countries. You can enjoy it served poured over ice with a splash of heavy cream or mixed into cocktails—Black Russians, White Russians, Espresso Martinis, and Mudslide drinks all feature Kahlúa as an ingredient. It’s a simple but incredibly delicious coffee-flavor liqueur that’s sweet and full-flavored. It’s also easy to make yourself.
Easy Kahlua Recipe
The homemade Kahlua recipe below will take you step-by-step through how to make homemade coffee liqueur from scratch. It’s a simple process and very easy to make. First, you make a simple syrup using hot water and sugar, then you add instant coffee and vanilla. Whisk it together and bottle it up, and that’s how you make homemade Kahlúa!
The only tricky part of making it is keeping your mitts off it while it’s infusing and the flavors meld together. Yes, you could drink it right away, but if you wait at least a couple of weeks, it tastes even nicer. Then, you can drink it, store it away, bottle it as a gift, or consider using it in recipes. My grandma used to replace the water ingredient in the chocolate cake recipe with homemade Kahlua. It makes an incredible chocolate coffee cake that is out of this world!
Customizing this Kahlua Recipe
If you’d like, you can also adjust the ingredients to suit your taste. You can make it more or less sweet, alcoholic, or have more or less coffee. The original Kahlúa recipe is a coffee-flavored liquor from Mexico with an alcohol content of 26.5%. The current branded Kahlúa, however, has an alcohol content of 20%. The recipe below will yield homemade Kahlúa with approximately 17% alcohol content, but you can increase the strength by using less water.
I sometimes use vodka to make this recipe, but for a more authentic homemade Kahlua, use white rum. If you use a more potent grain alcohol, such as Everclear, you can make it much stronger. Don’t be afraid to add a little extra dash of spirits, if you’d like, since the sugar and whole vanilla beans add a lot of sweetness and take the edge off.
In any case, if you like Kahlua, you’re going to love this recipe! You can even customize it with other ingredients—such as different spices, coffee types, flavors, and spirits.
More Homemade Liqueur Recipes
Since you can make so much Kahlua from a single batch, it really makes for inexpensive handmade gifts perfect for coffee lovers. I recommend pouring it into 8.5 oz (250 ml) bottles and decorating them with a tag and ribbon. I’d love to find one of those in my Christmas stocking!
- Baileys Irish Cream Recipe
- Blackberry Gin Recipe
- Rhubarb Gin Recipe
- Traditional Rum Shrub Recipe (from Cornwall)
Homemade Kahlua Recipe
Equipment
- decorative glass bottles (small bottles work great, too.)
Ingredients
- 4 cups water, scalding hot (950 g)
- 2 cups brown sugar (packed / 440 g)
- 2 cups white sugar (420 g)
- 1/2 cup instant coffee granules* (30 g – regular or decaf)
- 1 vanilla bean (or 3 tsp vanilla extract)
- 4 cups white rum (32 fl. oz./ 946 ml / or vodka* or non-alcoholic rum)
- 3 additional vanilla beans (optional)
Instructions
- Place both types of sugar in a heat-proof mixing bowl.
- Boil the water, then measure and pour it over the sugar. Stir or whisk it until the sugar is completely dissolved.
- Add the instant coffee and whisk it in, too, until it is completely dissolved.
- Add the vanilla, either from the pod or as liquid vanilla extract. With a vanilla pod, slice along the side, and scrape the gooey insides out with a knife. Whisk it into the liquid.
- Pour the white rum into the mix and stir gently.
- If you would like even more vanilla flavor, add one vanilla bean to each 25.3 oz (750 ml) bottle. Make a slit along the side so that the flavor can infuse out. This is completely optional, though.
- Then, using a funnel, pour the mixture into your chosen glass bottles and seal them. If any vanilla remains at the bottom of the bowl, spoon it out and into the bottles.
- Stand the bottles of homemade Kahlua upright in a cool dark place, out of direct sunlight, and wait about two to three weeks before drinking it. This gives the flavors, especially the vanilla, time to infuse. If you absolutely can't wait that long, it's fine to drink any time after you've made it.*
- Kept stored in a cool, dark place, homemade Kahula has a shelf life of about one year. It can last longer, though.
What is the standard drinks per bottle and also percentage of each bottle
Hi Nathan, I’m not sure what you mean by drinks per bottle – do you mean shots? This recipe makes about three 750 ml bottles, each containing about 17 jiggers (shots). The finished homemade kahlua has about 17% ABV.
I made a batch for Christmas gifts. It’s so delicious, I made another batch. I used 30g instant espresso instead of instant coffee since that’s what I had on hand.
Is this supposed to be a thicker liquid or thin? I’m surprised you don’t have to simmer the sugars and water to a syrup.
Hi there, homemade kahlua (and the original) are a liquid liqueur, not thick. As for simmering the sugars, you simply dissolve them in hot water as is directed in the second step.
Great thank you! A lot of recipes say to simmer down the sugars and coffee before adding the alcohol. Just wanted to make sure I made the recipe correctly. Can’t wait to try it!
Hellooooo I plan to try this recipe but I noticed the recipe calls for 4 cups of rum and 4 cups of water. Since this is a new recipe for me, I’d like to be cautious and avoid wasting rum, so I was thinking of quartering the recipe to use 1 cup of rum and 1 cup of water. My question is, will the fact that I’m boiling a smaller amount of water (1 cup instead of 4 cups) affect the proportions? I’m concerned that boiling a smaller amount of water might cause more evaporation, and I want to make sure it doesn’t mess with the final result. Any advice would be appreciated!
Making a smaller batch is no issue at all. You can also measure the boiled water after it’s boiled, if you’re worried about evaporation. Use stainless steel measuring cups.
Okiesss thank you so much!!
What is the total yield? I’m planning bottles.
The yield and all of the other information you need is in the recipe card. It’s three 750 ml (25 fl. oz) bottles.
Can I substitute regular espresso for instant coffee? If so, should it sit longer to infuse?
I don’t see why not. The infusion time should be the same.
I made one batch with vodka, and another with rum using medium grind espresso. Both are rich and delicious. Thanks!
The rum version sounds delish! Enjoy!
Recipe is fantastic. Yields the same result every time and I’ve made it 4 times already. Wife’s addicted to it now, so thanks, lol. Have done white rum, dark rum and vodka (twice). All delicious, each with it owns uniqueness in flavor. The dark rum really brought out a deep flavor, I do recommend. I did up the vanilla a little, I like the flavor it adds. Still, the recipe is why this creation is successful. It’s easy to follow, repeatable, and consistent, with exemplary results, every time.
Thank you for sharing.
I had used the same recipe I was given Years ago and gifted it to friends for Xmas. I searched through the several others to locate what I somewhat recalled. I was happy to find it! I used half dark rum and half vodka. Real Mexican vanilla extract. We did a blind taste test with the real deal? Tell you what… This was much smoother !! Yummy!!! Won’t lose it again! Thanks so much!
Kay
I must give it a try – thanks!
If I choose to use Everclear for this recipe. How much Everclear do I put into the mixture? If the Everclear is 190 Proof. Thank you…
Hi Michelle, I’d use half the amount called for if using Everclear and replace the other half with water. Otherwise, you’ll have one STRONG bottle of Kahlua!
Thanks Tanya!
I have made Kahlua before with another recipe, but this was absolutely the best one. Gave to friends for Christmas Presents and it was a huge hit. Thank you.
I gifted small bottles of this for Christmas. Delicious!
Can I make this with Everclear 120 proof?
I made it with Vodka it was so yummy good 😊
Thank you for the recipe!
You’re welcome :)
Excellent recipe. Read many before opting to go with this one. Followed exactly. Used instant espresso, and 750 ml dark rum; used vodka to make up the difference for full 4 c
I don’t see where it shows a total amt made by 2x. Can you let me know, Please?
Hi Jilli, if you go to the ingredients list, look in the top right corner. There’s a toggle to change the quantities to 2x or 3x the recipe.
Excellent. Made for holiday gifts. Does it need to be refrigerated?
Hi Kimmie and no, it does not need refrigerating. It lasts quite a long time at room temperature so feel free to pop the bottles under the tree :)
Delish. Just made it for the second time. This time I used more coffee, also let it boil down to a thicker syrup. Couldn’t wait and had some right away. Tasted even closer to Kahlua and so much less expensive.
This looks delish. And so easy. Store bought goes so quickly and is expensive. I saved this a while ago. My Kahlua bottle is almost empty so I decided to make it today. The water sugar mix is cooling on my counter at the moment.
Made this many times can’t tell the difference between this and store bought other than the savings.
Starbucks Liquor used to sell this and another brand i have on the shelf locally sold out in days. Good info thanks for posting. Long ago I did torrents and copied every pdf on any recipe I could.
half n half
vanilla vodka
then the coffee liquor
Recipe printed! Will make half I think, bc I don’t have that many (large) empty bottles ;-)
Time to crack open a few to make space? ;) hehe! Enjoy the recipe Charlotte
I’ve been using this recipes for a min now.. probably have made it about 4 times and gets better each time… Made it with both Vodka & Rum. Both taste great but Rum is alil better… Thank you… I also am learning the Bailey’s and Tequila Rose….
Thank you,
Debie Risz
Houston, Texas ?
?
Thanks so much for the feedback! Enjoy your most recent bottle :) Cheers!
Which rum works best?
Absolutely delicious and very easy to make
How long will this keep?
About a year if all your ingredients are fresh. Check the best by dates on all your ingredients though — the closest date is your own products best by date.
Made this toda. OMG is it ever wonderful! Got most in dark space for 2 weeks but just had to try it!
It’s so yummy isn’t it? Glad you liked it even on its first day :)
Could you use Splenda instead of sugar in th this recipe?
I’ve not tried — experiment and let me know what you think?
I tried Splenda and when I removed the lid, it exploded all over the ceiling and smelled horrific as if it for enter.
Formented
There should be no fermenting going on in this recipe. Kahlua is a coffee infusion.
I used Monkfruit sugar replacement in my first batch. I am going to use eyrthritol in the next batch. It turned out really well!
I have m,ade the same for years, only with coffee beans. For this you need a larger bottle and about six weeks to get the real taste. Stored cool and dark, give the bottle a good shake every two days. Voila. Afterwards strain off and throw away zhe beans and put in a smaller bottle. A great present for the men. Here they drink it cooled as a shot. If you put more sugar in so that it is thicker it tastes wonderfull with vanilla ice-cream.
A great present for the men?! A great present for anyone!
It taste wonderful with any ice cream, I poured it over chocolate cherry yogurt with chips of chocolate and cherries. I also like to do shots, I pour Kahlúa into a shot glass and then top it off with vodka. The vodka should float on top. Then just shoot it, the Kahlúa is like a chaser. It’s called a black Russian shooter.
I learned to do this back in the 80s. I quit making any until just recently.
That sounds incredible!
Try using espresso. Amazing!
could you please tell me if the 1/2 cup of instant coffee is just the granules or coffee made up with water. Thank you. J :)
It’s just dried granules Jacqueline – no water.
How much vanilla extract should you use in place of a vanilla bean
I’ve never tried making it without a vanilla bean but I will tell you this: you can make an entire bottle of homemade vanilla extract with just one vanilla pod.
You buy a regular size bottle like from a Dollar General or Family Dollar Store, and it only costs a dollar, if you don’t want to do the Vanilla bean, however that is what I would do. Cause the fresh Vanilla bean is so much better and will be able to tell the difference in a hurry!
Finally found the bean all across town, And just completed 2 bottles and one cup. Wine type bottles with rubber glass stopper. Used a Caribbean spiced rum since I was using it for white russians and my morning coffee I did not see the need for the vodka.. Now off to a dark cool room for three weeks. And onto the Baileys directions.. :) Why stop now! LOL
Wondering how the Kahului turned out using spiced rum?
I USED SPICED RUM AND IT WAS DELICIOUS. I ADDED A LITTLE MORE SUGAR AND SIMMERED THE WATER AND SUGAR UNTIL IT WAS A LITTLE THICKER. COOLED IT AND THEN ADDED THE SPICED RUM. REALLY DELICIOUS OVER HOME MADE VANILLA BEAN ICECREAM
Made mine a few weeks ago, found some cool bottles in dollar store that are intended for olive oil! I think the Mexican variety is made with rum, I used a combination of vodka & brandy! I recommend giving it a shake every few days to keep it infused. Can hardley wait to try it. ( I did try a taste because all I made did not fit into the amount of bottles I bought and now know it is good to elet the vanilla infuse!)
Making homemade Kahlua looks very tempting! Do you know if the original is made with vodka? I always liked Kahlua, but not other drinks with vodka. I'm wondering if it would taste about the same to substitute rum or whiskey in your recipe, or if those are too strong-tasting.
You really can't taste the Vodka when the Kahlua is finished but you could try rum or whisky if you wanted. It might taste really strong (bad?!) though!
Tanya is right about the Vodka you will not be able to taste it at all. But it is something you have to watch when you drink it, cause it will knock you on your butt, if not careful.
I have made mine with whiskey and I prefer it, but I prefer whiskey over rum to start with. Wisers has a vanilla whiskey and it’s awesome in it!
I have tried this recipe while stationed at Tyndall AFB, Florida. It was popular at the Yacht Club, in 1973. Thanks for preserving this recipe! Has anyone tried substituting espresso coffee (Mammi, Yauccono, Llave, just not Bustello, which is over roasted, so it lacks rich coffee flavor). If so, did you remove water from the base syrup mixture to account for the water in the espresso?
I’ve made it with regular vodka, vanilla vodka, rum- both white and dark, and ever clear. I’ve made it with instant coffee and fresh brewed coffee, vanilla extract and vanilla beans. As to the alcohol choice you really can’t tell much between except for strength and maybe some added caramel notes of the dark rum. Fresh brewed coffee with whole vanilla beans is my favorite. It takes the longest and if you have extra that you’re wanting to sip right away you can add extract. But whole beans and put away for at least a month but the longer the better. 6 months is amazing. The fun thing about keeping the beans whole is to can use them when you’re done. Just snip one end and squeeze the seeds out into a custard base or something. It’s like an infused bean paste and it’s delicious. I make mine in a large canister and then bottle after resting.
The original recipe calls for rum. Four friends came up with the recipe in Veracruz, Mexico in the 1930s.Googled it.Lol
Original Kahlua made with Rum
😁
Tanya, I happened to find your lovely blog and love it! Especially the Kahlua recipe. Do you happen to like Amaretto Di Sarrono? I have a recipe that is awesomely wonderful! I and spouse only drink the very expensive Amaretto but I too have the recipe that you are unable to tell the difference.
Thanks for the recipe Elaine!
Please do share guys.
not sure where I would find vanilla bean.. how much vanilla abstract would suffice in it's place?
Vanilla beans can be found in any large supermarket – they'll be in the spices area.
(but if) So far I have not found, > how much vanilla abstract would suffice in it's place?
I'm going to have to try this! Thanks :)
How long will this last?
Not long…the bottle is usually empty within a week or so ;)
I'd say about three months though it probably could last much longer. You'll actually find similar recipes claiming a year, two years, or indefinitely but without evidence I'd be conservative on shelf-life due to the water content and lack of preservatives.
I made a huge batch and put it in old Kahlua bottles several years ago.
Then got sick and had to stop drinking alcohol while I was in treatment.
Now I can drink it again.
I’m just finishing up the last of those bottles now after 5years since being made.
I stored it in the pantry, not completely dark but I’d used the actual Kahlua bottles.
I work in a bar setting and ask them to save the empty Kahlua bottles. I’ve been making my own Kahlua for many years and will only use an original Kahlua bottle. I’ve stored up to a year with NO issues.
If you can get Al Kool or 180 proof alcohol there will be a purer taste. Also I think some real coffee beans would be a nice touch.
Interesting idea with the coffee beans!
Tanya,
I recently found your blog and totally enjoy reading it. Thank you
for this recipe, the Kahlua will make a great Christmas gift.
I made some 3 years ago and just found several jars pushed back in a cabinet. Just wondering if they are still good. If so can this be opened and divided into smaller jars for gifting?
I doubt that there would be any issue with microbes, but I’d recommend you keep it for yourself rather than gifting. Or at least be transparent when you do give it away as to its age.
This is perhaps my favourite liquer of choice, but for a while I have had to walk by it at the supermarkets as the price has been outwith my present income. I so appreciate this recipe and cannot wait to try it – will do once I have settled into my new home in Wales. Thank you for sharing Tanya.
Yum! I didn't know you could make this home made! Great gift idea!!
I hope you enjoy it Fiona :)
Oh this sounds excellent!! Can't wait to try it out for myself :)
I don't drink coffee in any form, Tanya, though I don't mind the coffee creams in a box of choccies, lol. Well you can't win us all, can you?
I learn something new every time I come to your blog Tanya.
Jo – Do you drink iced lattes? If so, you'll love this recipe. It's really not all that strong once you mix it half and half with milk.
Mad Kiwi Bird – Sounds delicious! Freezing fruit does tend to break down its structure but if you're planning on using it for cooking or blending it actually doesn't matter – and anyway it enhances the flavour. I always freeze my bananas before using them in baking these days and I do the same for berries as well.
Becky – Let me know how you get on :)
Nelly – You're very welcome…enjoy :)
Liquineer – This is very true about alcohol taxes/duty. And am VERY jealous about your experience of making 'Real' Baileys. Lucky you!
Sunnybrook – You should try it! I'll bet it will work just fine.
Elaine – To each their own ;)
Green Lady – Whoo hoo! Am glad to help :) And it sounds like those church ladies know how to party! Haha
Philippa – Am really glad to give you the idea and hope that John enjoys his homemade Kahlua :)
One of John's favourite drinks has Kahlua in so will definately be trying this out. Never even thought of making it ourselves – thank you!
Philippa
Oh wow. My booze intake has risen since my son started Catholic school. all the fundraisers seem to involve it. Before Christmas we had a cocktail crawl, going from house to house, each one with a country theme. I made my chilli verde canapes for the Mexico house. Anyway, I couldn't remember the name of my favourite cocktail, it's the B52!!! I also got a bit of a taste for Irish coffee at the Church Christmas fair too. I think you have just made my day.
I am afraid that coffee liqueur doesn't appeal in any way, shape or form. Sorry Tanya, you are on your own on this one. I can remember Christmasses past when my Aunt was always trying to press a Tia Maria on me – no-thank-you!
I wonder if it works with moonshine?
I HAVE MADE IT WITH EVERCLEAR
Of course the reason the shop bought drinks are so expensive is the Government tax placed on every bottle-the ingredients themselves are a small part of the cost.Just to make you all jealous, I have actually made Baileys in the Baileys factory! But I can't tell you the recipe!
Thanks for the recipe. Cannot wait to try it!
Very interesting post! I really can't wait to try this.
That's brilliant! We had far too many strawberries last year, arrive all at the same time, so we froze them. People told us that would spoil them…..joke's on them, we were making strawberry daquiri's for my birthday!
Once again, home made costs so little compared to shop bought. That looks so easy to make too. I'm afraid that I don't care much for any alcohol other than wine, or perhaps a half of lager on a very hot day.