Quick and simple homemade kahlua recipe
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 flavoured liqueurs and Baileys, Tia Maria and Kahlua are all among my favourites. The only thing I don’t like about these creamy, tipsy, girly drinks is their price — they’re all about £14 a bottle now. Five 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.
Most branded food and drink can be made easily and less expensively at home — 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. By making your own you’ll cut down the cost by two thirds. Mine only end up costing £4.50 per bottle to make.
Homemade Kahlua Coffee Liqueur
This recipe will make almost three 750ml bottles of Kahlua -- that's the standard size that most bottles of alcohol and wine come in. Once prepared, Kahula can be served on its own or used to make white russians.
Ingredients
- 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
- 3 Clean and sterilized bottles. Empty wine bottles with screw tops are perfect
Instructions
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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.
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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.
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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.
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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.
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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!
Charlotte says
December 4, 2018 at 12:25 pmRecipe printed! Will make half I think, bc I don’t have that many (large) empty bottles 😉
lovelygreens says
December 4, 2018 at 1:12 pmTime to crack open a few to make space? 😉 hehe! Enjoy the recipe Charlotte
lovelygreens says
December 4, 2018 at 11:32 amAbsolutely delicious and very easy to make
Whitney says
July 7, 2018 at 11:51 pmHow long will this keep?
lovelygreens says
July 9, 2018 at 10:01 amAbout 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.
Patti Hamlin says
November 30, 2017 at 10:59 pmMade this toda. OMG is it ever wonderful! Got most in dark space for 2 weeks but just had to try it!
lovelygreens says
January 22, 2018 at 10:24 amIt’s so yummy isn’t it? Glad you liked it even on its first day 🙂
Cindy says
May 8, 2017 at 4:03 pmCould you use Splenda instead of sugar in th this recipe?
lovelygreens says
May 9, 2017 at 3:20 pmI’ve not tried — experiment and let me know what you think?
Patty says
January 21, 2018 at 9:42 pmI tried Splenda and when I removed the lid, it exploded all over the ceiling and smelled horrific as if it for enter.
Patty says
January 21, 2018 at 9:43 pmFormented
lovelygreens says
January 22, 2018 at 10:23 amThere should be no fermenting going on in this recipe. Kahlua is a coffee infusion.
Diana Hunt says
December 14, 2016 at 4:14 pmI 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.
lovelygreens says
December 16, 2016 at 10:11 amA great present for the men?! A great present for anyone!
Susan Sparke says
September 9, 2016 at 4:31 amTry using espresso. Amazing!
Jacqueline Puleston says
September 14, 2015 at 2:05 amcould 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 🙂
lovelygreens says
September 18, 2015 at 11:13 amIt’s just dried granules Jacqueline – no water.
Sue Harrop says
July 22, 2015 at 4:29 pmHow much vanilla extract should you use in place of a vanilla bean
lovelygreens says
July 23, 2015 at 5:35 pmI’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.
Lesley Standridge says
December 8, 2015 at 3:41 amYou 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!
Wolf says
December 10, 2014 at 1:00 amFinally 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
Patty says
January 21, 2018 at 9:38 pmWondering how the Kahului turned out using spiced rum?
Anonymous says
December 4, 2014 at 6:02 amMade 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!)
Christina Mendoza says
May 26, 2014 at 10:45 pmMaking 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.
Tanya @ Lovely Greens says
May 28, 2014 at 9:35 amYou 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!
Lesley Standridge says
December 8, 2015 at 3:39 amTanya 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.
soggybottomflats says
December 28, 2013 at 10:41 pmTanya, 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. Let me know if you want it…Elaine…[email protected]
Tanya @ Lovely Greens says
December 30, 2013 at 8:25 amThanks for the recipe Elaine!
Karen says
October 16, 2016 at 9:05 amPlease do share guys.
Janet Finotti says
December 28, 2013 at 2:01 amnot sure where I would find vanilla bean.. how much vanilla abstract would suffice in it's place?
Tanya @ Lovely Greens says
December 30, 2013 at 8:26 amVanilla beans can be found in any large supermarket – they'll be in the spices area.
Wolf says
December 6, 2014 at 4:24 am(but if) So far I have not found, > how much vanilla abstract would suffice in it's place?
Anonymous says
December 28, 2013 at 1:42 amI'm going to have to try this! Thanks 🙂
Anonymous says
November 9, 2013 at 2:09 pmHow long will this last?
Tanya @ Lovely Greens says
November 10, 2013 at 9:10 amNot 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.
Mumra says
October 10, 2013 at 12:49 amIf 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.
Tanya @ Lovely Greens says
October 23, 2013 at 9:38 pmInteresting idea with the coffee beans!
Sandy says
November 13, 2012 at 2:21 amTanya,
I recently found your blog and totally enjoy reading it. Thank you
for this recipe, the Kahlua will make a great Christmas gift.
Shaheen says
February 19, 2012 at 12:10 pmThis 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.
ourlifeinaclick.blogspot.com says
January 17, 2012 at 7:31 pmYum! I didn't know you could make this home made! Great gift idea!!
Tanya @ Lovely Greens says
January 17, 2012 at 2:18 pmI hope you enjoy it Fiona 🙂
Cottage Smallholder says
January 13, 2012 at 8:15 pmOh this sounds excellent!! Can't wait to try it out for myself 🙂
Jo says
January 11, 2012 at 3:47 pmI 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?
The Weaver of Grass says
January 10, 2012 at 9:50 pmI learn something new every time I come to your blog Tanya.
Tanya @ Lovely Greens says
January 8, 2012 at 7:03 pmJo – 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 🙂
Philippa says
January 8, 2012 at 2:49 pmOne 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
The Green Lady says
January 7, 2012 at 8:37 pmOh 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.
elaine rickett says
January 7, 2012 at 8:48 amI 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!
Sunnybrook Farm says
January 7, 2012 at 3:01 amI wonder if it works with moonshine?
Anonymous says
December 29, 2013 at 2:54 amI HAVE MADE IT WITH EVERCLEAR
The Liquineer says
January 6, 2012 at 11:15 pmOf 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!
Nelly says
January 6, 2012 at 9:49 pmThanks for the recipe. Cannot wait to try it!
becky3086 says
January 6, 2012 at 6:57 pmVery interesting post! I really can't wait to try this.
Mad Kiwi Bird says
January 6, 2012 at 6:16 pmThat'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!
Jo says
January 6, 2012 at 5:43 pmOnce 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.