Homemade Kahlua has a simple and perfect balance of sweetness that is shared with coffee and rum. Doesn’t it sound good already? Aged for 2 to 3 weeks.
Homemade Kahlua takes a little effort and the rewards are huge. All you do is put 4 ingredients together and then let it age for about two to three weeks.
The result? A perfect coffee-flavored liqueur that is excellent for sipping or mixing in many recipes that call for a celebration.
The holidays are coming up and if you get this Homemade Kahlua recipe going on time you could pour it into beautiful small bottles and give it as gifts.
What Liquor Can I use to Make Kahlua?
Rum is the tradition and you can use dark rum or white rum. I like dark rum as I think it gives it more warmth.
Sometimes vodka is used and that makes a nice Kahlua too. It is easier on some people and doesn’t smell as strong. It makes a good cocktail.
There’s a liquor called Everclear. It’s powerful stuff and often used in creating liqueur.
Brandy has also been used but that one needs to age about a month.
Homemade Kahlua brings back warm memories for me. Not that I got to drink it but I got to share the time with my mom while she made it.
Well, don’t get me wrong. I did get a sip and even at 16, I knew Kahlua was a special drink.
I have moms original recipe that is written on scratch paper – it is a bit dirty and I cherish it.
Do You Have To Use a Vanilla Bean to Make Homemade Kahlua?
You don’t have to but it gives an aged quality and you only have to use an inch of the whole bean. They are usually 5″ to 6″ long so that means you can make a lot of Kahlua with one bean. That’s at least 2 1/2 gallons!
You can use a super good organic vanilla extract instead. The plus on this is that you can have instant gratification. The Kahlua will still improve with a little time.
Go ahead and double or triple the recipe for even more gift giving. Or heck, for your own cupboard.
Keep this liqueur sealed tight and it will stay good three to four years. I kid you not. Of course, it wouldn’t last even a year in my house. Maybe a season?
If the word Kahlua is in the title of a dessert it just sounds like something special. One recipe I have on the blog is called Kahlua Truffles.
They just seem too special for everyday snacks. That sweetened coffee rum liqueur really puts that treat over the top.
You can tell I really like Kahlua. In fact, I really like making homemade liqueurs too.
I mentioned the holidays so my Copycat Baileys Irish Cream Whisky recipe could be a recipe you’d like to try too.
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Homemade Kahlua has a perfect balance of sweetness that is shared with coffee and rum.
- 2 1/2 cups strong and hot fresh brewed coffee
- 4 cups sugar - organic
- 2 1/4 cups rum
- 1 inch vanilla bean - cut in half lengthwise for aged quality or 3 Tablespoons of a good quality vanilla extract for instant gratification
- Stir sugar into hot coffee and stir until the sugar is dissolved.
- Let cool.
- Add the rum and vanilla pieces, stir.
- Cover and let set for 2 to 3 weeks in a cool place.
- Strain, remove beans and bottle.
- If you are using the vanilla extract then stir in and it is ready. It won't have quite the depth of flavor but it is good.
No freezing is necessary. It will keep -almost forever- meaning until you drink it all.
Joking aside it keeps about 3 years.