Recipe for cooking kahlua (mexican coffee liqueur)

To Go in Coffee and Coffee Variations :: Creamers and Mixes

Kahlua (Mexican Coffee Liqueur)

Posted by bettyboop50 at recipegoldmine.com

Source: Oregonian\s Food Day

Kahlúa is a complex liqueur. We do not recommend using brown sugar or just vodka. We think you will agree this recipe is an accurate resemblance of classic Kahlúa. It\s ready in 2 to 4 months.

2 cups water
1/4 cup plus 2 teaspoons instant coffee granules or powder
    (use a freshly opened jar of coffee for best results)
3 1/2 cups granulated sugar
1 vanilla bean, split
2 3/4 cups vodka
3/4 cup brandy
1/4 teaspoon chocolate extract
1 drop red food coloring

Heat water in medium saucepan. When hot, add coffee granules and stir until dissolved. Add sugar and vanilla bean, stirring well to combine.

Bring to a boil, stirring constantly. Immediately reduce heat so a very low boil is maintained for 1 minute. Remove from heat and cool to lukewarm.

Pour vodka and brandy into container. Add the cooled coffee mixture and chocolate extract. Stir well. Cap and let age in a cool, dark place for 3 weeks.

After initial aging, strain liqueur through a cloth lined wire mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in food coloring. Pour into clean, dry bottles, cap and let age an additional 1 to 3 months.

2 c. water
1/4 c. plus 2 tsp. instant coffee granules or powder
    (use a freshly opened jar of coffee for best results)
3 1/2 c. sugar
1 vanilla bean, split
2 3/4 c. vodka
3/4 c. brandy
1/4 tsp. chocolate extract or flavoring
1 drop red food coloring

Heat water in medium saucepan. When hot, add coffee granules and stir until dissolved. Add sugar and vanilla bean, stirring well to combine.

Bring to a boil, stirring constantly. Immediately reduce heat so a very low boil is maintained for 1 min.. Remove from heat and cool to lukewarm.

Pour vodka and brandy into container. Add the cooled coffee mixture and chocolate extract or flavoring. Stir well. Cap and let age in a cool, dark place for 3 weeks.

After initial aging, strain liqueur through a cloth lined wire mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in food coloring. Pour into clean, dry bottles, cap and let age an additional 1 to 3 months.