Author Notes: This homemade Kahlúa is dense, syrupy and sweet; a distinct taste of Mexican espresso coffee with a mixture a grain alcohol, rum and brandy.
I literally stumbled onto this recipe, years ago, while visiting my in laws, wondered why I didn’t know about it and immediately copied it down, modifying the coffee flavoring to espresso and the vanilla to pure bourbon extract before even trying it; finding later that my “tweaking hunch” was a good one.
This makes a great hostess gift, is perfect for all the winter celebrations. I recycle old liquor bottles, strip the labels, wash thoroughly, fill them up, add a brightly colored bow, a gift card and…Cheers!
Makes: about 5 fifths. this recipe easily doubles.
2-1/2 lb. superfine sugar
5 cups water
16 oz light corn syrup
4 oz. instant espresso coffee = Medaglia D'Oro
1/2 cup boiling water
3 oz pure bourbon vanilla extract
12 oz pure grain alcohol (I use Everclear) NOTE: or 100 proof Vodka if you would rather use it
12 oz Dark Rum
12 oz Brandy
- Combine the sugar, syrup and water, heat until clear, take off heat.
- Combine the instant espresso and boiling water, add to the syrup and cool to 70 degrees.
- Add the vanilla to the syrup, stir.
- Add the grain alcohol, rum and brandy to the syrup.
- Stir let set 24 hours.
- This recipe was entered in the contest for Your Best Edible Gift
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