Mexican Coffee Liqueur

By Coppermouse

This is the best recipe for homemade Kahlua. The key is to let it age so that the rawness for the liqueur mellows

Ingredients

• 2 c water
• 1/4 + 2 tsp instant coffee
• 1-1/2 c sugar
• 1 vanilla bean, split
• 2-3/4 c vodka
• 3/4 c brandy
• 1/4 tsp chocolate extract
• 1 drop red food coloring

Preparation

Step 1

Heat water in a medium saucepan. When water is hot add instant coffee and stir until dissolved. Add sugar and vanilla bean, stirring well to combine. Bring to a boil, stirring constantly. Lower heat so that a very low boil is maintained, stiring constantly. Remove from heat and cool to lukewarm.

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

After initial aging, strain liguor through cloth set in a wire mest strainer set over large bowl. Repeat until desire clarity is reached. Stir in red food coloring/Bottle, cap and let age another 1-3 months