Homemade Kahlua Recipe
Ginny McMeans
Published:
January 7, 2023
Last Modified:
July 22, 2025
Homemade Kahlua has a simple and perfect balance of sweetness that is shared with coffee and rum. Doesn’t it sound good already?
Homemade Kahlua Coffee Liqueur takes a little effort, but the rewards are huge. You combine four ingredients and let it age for two to three weeks.
The result? A perfect coffee-flavored liqueur, excellent for sipping or mixing in many recipes that call for celebration.
It makes a wonderful sipping cocktail.
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.
You could even tell them that it has to stay bottled another week or so for the aging to complete.
What Is Kahlua?
Kahlua is a famous coffee-flavored liqueur made from freshly brewed dark
roast coffee, sugar, vanilla beans, and rum or vodka. It’s smooth, creamy,
and delicious and goes great with coffee or vegan ice cream. Kahlua can
be served chilled or on the rocks and is often used in cocktails such as
white Russians or mudslides.
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 mom’s original recipe that is written on scratch paper – it is a bit dirty and I cherish it.
That recipe is now this recipe for everyone to have. Believe me, it’s been tried and tested many, many times.
For about 50 years. It’s that good and a real family tradition.
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 liqueurs.
- Brandy has also been used but that one needs to age about a month.
Do you have to use a vanilla bean to make homemade Kahlua
- You don’t have to but it gives an aged quality but you only have to use an inch of the whole bean.
- They are usually 5″ to 6″ long, so you can make a lot of Kahlua with one bean. That’s at least 2 gallons!
- So the vanilla bean doesn’t sound so expensive when you look at it that way.
- You can use a super good organic vanilla extract instead. The plus of this is that you can have instant gratification.
- The Kahlua will still improve with time though but the vanilla bean recipe really makes it great.
Ingredients
- Strong and hot fresh brewed coffee – gives depth to the sweetened rum.
- Organic sugar – is the perfect addition to sweeten the alcohol.
- Rum – is my favorite for Kahlua. Some people use Vodka.
- Vanilla bean – This is necessary, but vanilla extract may be used. See the notes above if you use vanilla extract.
How Long Does Kahlua Last?
Kahlua has a shelf life of about two years. The alcohol content acts as a
preservative, so the liqueur will last for a while. Once opened;
however, Kahlua will start to lose flavor after 6 months. Look at it if you’re unsure if your Kahlua has gone bad. If it has changed color, is starting to look cloudy, or has an unpleasant odor, then it’s probably time to toss it.
Step-by-Step Instructions
- Measure sugar. Place organic cane sugar in a large mixing bowl.
- Whisk in coffee. Add hot, freshly brewed, strong coffee to the bowl with the sugar. Whisk or stir until the sugar is completely dissolved, then allow the mixture to cool.
- Add remaining ingredients and steep. Stir in rum and sliced vanilla bean. (If you are using vanilla extract instead, you’ll add this in the next step). Transfer the mixture to a jar or other lidded container, or simply use plastic wrap to cover the bowl. Seal tightly and allow the mixture to sit for 2 to 3 weeks in a cool, dry place.
- Finish and enjoy! Strain the kahlua mixture to remove the vanilla beans and pieces. (If you opted to use vanilla extract instead of the vanilla bean, now is the time to stir it in! It won’t have quite the depth of flavor but it is good.) Transfer your homemade kahlua into a bottle that is easy to pour from and store. Pour over ice to enjoy!
Homemade Kahlua Recipe
Ingredients
- 4 cups sugar – organic
- 2 1/2 cups strong and hot fresh brewed coffee
- 2 1/4 cups rum
- 1 inch vanilla bean – cut in half lengthwise for aged quality or 1 tablespoon of a good quality vanilla extract for instant gratification
Instructions
- Place organic cane sugar in a large mixing bowl.
- Add hot, freshly brewed, strong coffee to the bowl with the sugar. Whisk or stir until the sugar is completely dissolved, then allow the mixture to cool.
- Stir in rum and sliced vanilla bean. (If you are using vanilla extract instead, you’ll add this in the next step). Transfer the mixture to a jar or other lidded container, or simply use plastic wrap to cover the bowl. Seal tightly and allow the mixture to sit for 2 to 3 weeks in a cool, dry place.
- Strain the kahlua mixture to remove the vanilla beans and pieces. (If you opted to use vanilla extract instead of the vanilla bean, now is the time to stir it in! It won’t have quite the depth of flavor but it is good.) Transfer your homemade kahlua into a bottle that is easy to pour from and store. Pour over ice to enjoy!
Video
Notes
Nutrition
238 responses to “Homemade Kahlua Recipe”
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Please define “strong coffee”. I only know how to make coffee my way and don’t want to ruin all that sugar and rum. Thanks so much!!
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Well, Dark Roast would be good. Or if you have regular roast make it a little stronger than usual. Just a little though so it’s not overbearing.
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Do you really need 4 cups of sugar?
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Yes, Shonna you really do. It isn’t a healthy recipe that’s for sure but that is how you make Kahlua.
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Hi! I am trying to decide whether to use light or dark rum…I feel the dark rum may be more authentic to retail Kahlua. maybe? But, my real question….Do you think real sugar is hugely important…like chemically, as it sits for several weeks? Or can I possibly sub Xylitol or Erythritol or Splenda? Splenda is not the best taste but it doesn’t upset my stomach like the better tasting sugar alcohols. I sometimes use a blend of sugar/splenda in my morning coffee to reduce carbs. I love White Russians too much and my hips are feeling it!
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Hi Heather, chemically it will be fine. As you know the taste won’t be authentic so that is your call. I sure understand about your stomach problems. You can use either dark or white rum also. Some people use vodka.
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This is the second year I’ve made this Kahlua and it is so good. It impresses everyone and I am sure I’ll be making it again. Thanks! -
I enjoyed making this, and it taste great too. I used a quality moonshine about 112 proof and you cant even taste the shine. Good sipping drink for night cap… -
Well I made this recipe today and I didn’t have vanilla bean but I had vanilla from Mexico and it’s supposed to be pretty good vanilla so I tried it but I used vodka Smirnoff 80%, it tastes like really vodka so I’m going to leave it sit for 3 2 3 weeks and I usually make chicken wings with it because Kahlua and brown sugar and soy sauce and chicken wings is good -
Couldn’t have been better. It was even good right off the start without the aging! -
I used instant coffee…. 1.25 cups hot water regular with 2 TBS instant regular, and 1.25 cups hot water with 2 TBS DECAF instant coffee. I added 4 pkts of splenda to each cup of coffee. And 2 cups of organic sugar. I also used 1 TBSP Watkins Pure Madagascar Bourbon Vanilla Extract instead of Vanilla Bean. 2.25 cups Vodka. It was WARM when done, but put it over ICE immediately drank a cup. mmmmmm, VERY good. Put the remainder into a Steel Lined Thermos. -
Hi! This sounds delicious! I’m looking shoe a low calorie alternative. Can you use stevia as a substitute and get the sane result? Thank you for your time!
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I really don’t think so Leslie. The taste would be very different.
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Hi
Quick question, I’m not clear on how much vanilla bean too use for the Kahlua. Do i cut 1 inch from a vanilla bean and that is all i use, or do I use a whole vanilla bean (5 inches long).
Thank you-
You use 1″ cut from the bean Mary-jo and save the rest for your next batch 🙂
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This was nice and easy and it tastes really good. Even before the aging time is done. I am looking forward to sharing this on Easter. -
I can’t wait to try this!! Going to me it this weekend. I’m not a coffee drinker but keep some in the house for guests – just happen to have some dark roast to use. I’m going to make it in a drip machine (non-kurig). How much coffee grinds should I use for 3 cups water to make it ‘strong’ as noted in the recipe? Thanks!
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That’s great Stevielyn. Dark roast should give you the strength you need. My husband uses a drip funnel for his coffee if that is what you mean. He uses 3 tablespoons ground coffee for one cup. So for 3 cups use 9 tablespoons. That is 1/2 cup plus one tablespoon.
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I’m keeping this recipe forever. Thank you! It is so good. -
This was so simple and the taste was delicious right off the bat. Can’t wait for it to age. -
I made this kahlua as it was the closest one I could find to a long lost recipe which I always wanted to try. I used the Organic Sugar, Organic coffee, and real vanilla bean and it was soooooo delicious. Gave a few bottles as gifts and friends loved it too. Such a treat to find your recipe. Thank you for sharing! -
Hi! I am so happy to have found this recipe. I love kahlua and this recipe 😍. Thank you! -
Made this today and it was very easy. I’ve already tasted it (very good) and can’t wait for it to age. -
The recipe looks great! However, I’m wondering what would work better: using espresso from a coffee machine or regular strong coffee from a french press or coffee filter ? 🙂 Does espresso make a big difference or can I go ahead with regular coffee?
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You can use any coffee you like Marcin but a deep roast would be the best. It can be brewed in any way that you like also. You just want the coffee flavor and a dark roast seems to be a good balance for Kahlua.
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I prefer using vodka over rum. If I want a white Russian I just add a little rum. -
What type of rum do you use? Dark or light?
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I use dark rum Debbie.
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Looking forward to making a batch as gifts this year. I’m putting together my shopping list and wanted to ask, did it matter if you use Grade A or Grade B Vanilla Beans in this? Thanks!
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You should be ok with either.
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Can I use vanilla bean paste instead of the bean!
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It says strong coffee, but how do I know if it’s strong enough or too strong without wasting a batch? Measurements for coffee grounds to water to brew would be helpful. Thanks!
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I use four ingredients: arabica coffee, rum , sugar and water. Starbucks or Black RifleI freshly ground French Roast(2 Tbs/cup of brewed coffee), Bacardi Black and Zulco Morena Pure Cane Sugar are my choices. I caramelize the sugar, which provides subtle flavor undertones of vanilla and caramel. When the coffee cools, add the rum and stir. Ready to enjoy immediately. -
Why isn’t the vanilla extract increased with larger batches? Only the vanilla bean is.
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If you are increasing the recipe and decided to go with vanilla extract then you would want to increase it as well.
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When you cover the mixture to let sit for 2-3 weeks, does it need to be a tight seal?
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This is delicious! I have made several different versions of Kahlua and this one is by far the best! -
made this twice. everyone love’s it.
I make two gallons at a time. great Christmas gifts. -
Do you use dark or a light rum….or does it matter???
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“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.” – This section of the article also gives additional liquor info if you have any interest.
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Wow!! Smooth and delicious just on ice. I made it with Bacardi Gold and a vanilla bean. -
I made this recipe for Christmas gifts, from the taste I took before I bottled it……..love the depth of flavor. I used light rum and vanilla bean! -
Have you tried brown sugar? I have not but it seems like it would enhance the flavor profile in many ways. All good I expect.
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I have not.. If you try it, let us know how it turns out.
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Made it this afternoon – enough to fill 2 wine bottles! It tastes delicious, if a bit sweet. In the future, I would up the coffee content or intensity, and reduce the sugar by at least a cup and half. The alcohol to liquid content was perfect – not too much of a burn, but enough that it feels like you are sipping something alcoholic. Good recipe! -
If using for gifts in a week, is that enough time to sit with the vanilla bean? And then bottle for gifts?
Can I put the vanilla bean (1/2) into each bottle I give as a gift and put on the label to wait for two weeks? Or is that tacky and potentially gross? Haha
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To each his own but it wouldn’t bother me if someone gave it to me as a gift with this note. It would just make me think homemade. I would maybe put a reminder to remove the vanilla bean after that time.
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Made this with Captain Morgan 100 proof, raw cane sugar and vanilla bean. Turned out amazing. Great Christmas gifts. -
I made it with cold press coffee. Recipe is delish and easy. -
I never knew Kahlua had a shelf life never lasted long enough to go bad! 🙂 I’ve made it using Instant coffee and Brandy just easier no waiting for the coffee to brew mix it put it in the bottle and let it age! -
I made this yesterday and bottled it. I had my SIL TASTE TEST it right then. He is a beverage rep and pronounced it very good. Now I am going to let it sit for3 weeks before pronouncing it ready. Then I think it will have a 5 star rating. I plan to show at our County Fair in August.let you know. -
it’s such a lovely recipe. I used vanilla extract from Costco instead of the bean. I only had Turbinado sugar from Costco so that was the only substitution.It exceeded my expectations and it’s incredibly smooth.
i will no longer buy Kahlua when I have this recipe. Thank you!
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I have made Kahlua with vodka in the past, but the rum is better; more full bodied, if that makes sense. Our favorite way to have it is over good quality ice cream. -
Such a simple recipe to make. I love the description of the kahlúa and the difference between the rum and the vodka. I used dark rum also and it tastes amazing! Giving it for Christmas gifts this year -
Remove beans and bottle? I understand remove beans… but what do you mean “remove bottle”?
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It means remove beans and then bottle it. I’ll try and come up with better wording.
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How about adding chocolate extract?
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If you’re looking for more of a traditional Kahlua then I would not recommend adding the chocolate extract. If you’re just looking for something different, then I have not tried it so I couldn’t say. If you do give it a try, let us know how it turns out.
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if you triple the recipe, do you not have to triple the extract ?
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You would also triple the extract. Let me know if I missed something that indicates otherwise so I check the wording.
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I followed the instruction only used vodka and it surprisingly does taste like the real thing only a homamade version. -
I made a large batch of your homemade kahlua and I am putting it into individual bottles for Christmas gifts. I am using cut vanilla beans and wanted to find out if it is really necessary to strain it?
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I haven’t tried it without straining, but a couple of things to consider are flavor and appearance over time. Leaving the chopped vanilla beans in will continue to infuse, which could make it a little stronger or slightly bitter depending on how long it sits before being opened. You’ll also likely have some sediment in the bottle. It’s not harmful, just more of a texture/appearance thing. So it really depends on how you feel about those factors!
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