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    Homemade Kahlua

    Homemade Kahlua

    Photo by micpad

    • Prep Time


    • Cook Time


    • Servings



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    • 1

      pound fine-ground espresso

    • 7

      or more cups boiling water (to yield 7 cups brewed espresso)

    • 4

      cups honey

    • 4

      cups white sugar

    • 4

      vanilla beans, split and scraped

    • 1

      750 ml bottle vodka or ½ fifth of Everclear


    Divide ground coffee into four equal parts. Put 1/4 pound of coffee into a filter set in a filter cone over a carafe or other large vessel. Slowly moisten grounds with boiling water. Pour remainder of the two cups of water through the grounds. Let all of the water drip through. Throw out the filter and wet grounds. Fill another filter with 1/4 pound of coffee and place in cone over another vessel. (Placing the cone in a colander set over a large glass measuring cup works well). Pour the previously brewed coffee over the fresh grounds. Follow with two cups of boiling water. (Pouring the brewed coffee through the grounds increases the coffee flavor.) Repeat this process two more times until all of the coffee is gone. You want to have 7 cups of brewed espresso. Pour the brewed espresso into a heavy, four-quart saucepan. Add the scraped vanilla beans and the pods, along with the honey and sugar. Stir the mixture over medium-high heat until sugar dissolves. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes. Simmer uncovered for another 25 minutes. Remove from heat and cool completely to room temperature, about two hours. When the mixture is cool, pour in the vodka or Everclear. Pour the coffee liqueur into clean bottles. Yield: About 3/4 gallon


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