How to make coffee liqueur using just a few basic ingredients including coffee, vanilla, & vodka. This homemade Kahlua recipe takes about 15 minutes to make
I love flavored liqueurs and Baileys, Tia Maria, and Kahlua are all among my favorites. The only thing I don’t like about these creamy, tipsy, girly drinks is their price — they’re all about £14 a bottle now. Years ago I wouldn’t have batted an eyelid as I popped them into my trolley and swished my way over to the till. Now I’m loath to spend that amount when I know I can make it myself. By making your own you’ll cut down the cost by two-thirds and this recipe only cost £4.50 per bottle to make.
Most branded food and drink can be made easily and less expensively at home and this includes Kahlua coffee liqueur. It’s not only simple to make but only requires a handful of ingredients that you might even have in your cupboards already. If you choose to, you can also vary the ingredients slightly, customizing it to suit your own taste – more or less sweet, alcoholic, or more coffee. I use vodka to make this recipe, but for a more authentic homemade Kahlua, use rum.
Homemade Kahlua Coffee Liqueur
- 4 cups boiling Water 950g
- 2 cups brown Sugar 400g
- 2 cups white Sugar 400g
- 1/2 cup Instant Coffee, Regular or Decaf 50g
- 1 Vanilla bean
- 3 cups Vodka 667g / Alternatively, use rum for a more authentic Kahlua
- 3 Clean and sterilized bottles. Empty wine bottles with screw tops are perfect
- Put both sugars into a heat-proof bowl and pour the boiling water over it. Stir until all the sugar is dissolved then add the instant coffee. Stir again until dissolved then cool to room temperature.
- Once the sugar water has cooled, slice your vanilla pod along the side. Scrape the gooey insides out with a knife and stir it into the sugar water.
- Pour the vodka into the mix and stir gently. Then, using a funnel, pour the coffee liqueur into the bottles and seal. If any of the black vanilla is stuck to the bottom of the bowl just spoon it out and into the bottles. That’s a whole lot of flavor that you don’t want to miss out on.
- Stand your bottles of homemade Kahlua upright in a dark place and wait about two to three weeks before drinking it. This is to give 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 make it.
- You can serve homemade kahlua on its own over ice, or mix it into a cocktail. Kahlua is the key ingredient in making White Russians and to make your own, mix on shot vodka wit hhalf a shot homemade kahlua and pour in a glass. Top the drink with a drizzle of cream and then plop a few ice cubes on top. Cheers!