Friday, November 11, 2011

:: kahlua ::

Many of you have asked me for the recipe I use for kahlua.  Well, I decided to be nice and share.  Since this really isn't a food blog, nor do I take tons of foodish photos, forgive me if they're sub-par (shot at night, not good lighting, blah).  I'll probably only include a couple of photos anyway, so I'm not sure what the big deal is. you go!


  • 6 cups water

  • 4.5 cups sugar

  • 1/2 cup instant coffee crystals

  • 1/5 of Rum (I use Bacardi 151)

  • 2 Tablespoons of Real Vanilla

Combine water, sugar and instant coffee in a large pot, stirring constantly, heat to a froth, with burner just above medium (I set my burner to 6 or 7) Do not burn it; Stir constantly.  Stir for 20-25 minutes .  Have a book handy or something while you stir.  Make sure you stay at the pot and stir constantly - it burns easily.  Do you get the point yet?  Stir?  Ok.

Remove from heat and let sit until room temperature.  This takes awhile **Edited: My fantastic brother-in-law knows his liquor-related stuff and has advised me that the mixture only needs to cool to 130 degrees, which should save you some time.  Do not try to speed up the cooling process by placing in the refrigerator.  If you do this, YOU'LL RUIN EVERYTHING.  :)  If the alcohol is added at a high temp, it will evaporate off and THIS WOULD BE BAD.

When cool, add the rum and vanilla.  Stir to combine.  Pour into airtight containers.


(Great with your morning coffee!  Shhhhhh!)